These Gingerbread Crinkle Cookies are soft, chewy, and packed with warm spices! Each cookie has a delightful crackled top and a sweet dusting of powdered sugar that makes them look extra special.
Making these cookies is a fun way to fill your kitchen with the cozy smell of ginger and cinnamon! I love enjoying them with a cup of hot cocoa—perfect for a chilly day! ☕️
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the cookies that gives them structure. You can replace it with gluten-free flour if needed, but the texture might be slightly different.
Ground Spices (Ginger, Cinnamon, Cloves): These spices bring warmth and flavor to the cookies. If you don’t have cloves, you can skip them or use pumpkin pie spice for a different but delightful taste!
Molasses: This is essential for that rich, dark flavor and chewiness. If you don’t have molasses, you can substitute it with honey or maple syrup, but the texture and taste will change a bit.
Butter: Unsalted butter is best for controlling saltiness, but you can use coconut oil or a vegan butter for a dairy-free option.
Powdered Sugar: Used for rolling the cookies to create that sweet, snowy look. You can substitute with regular granulated sugar if you’re in a pinch, just not as pretty!
How Do I Get My Cookies to Have That Perfect Crinkle Top?
A key step to achieving those classic crinkles is the rolling process! Here’s how to do it right:
- After chilling the dough, scoop a tablespoon-sized portion and roll it into a ball.
- First roll the ball in granulated sugar to create a barrier that helps achieve the cracked look.
- Then, roll it in powdered sugar. This outer layer will melt slightly in the oven and create the beautiful crinkles.
- Space the cookies about 2 inches apart on the baking sheet to give them room to spread and crack.
Once they’re in the oven, keep an eye on them—this is where magic happens! Let them cool on the sheet a bit before moving to the rack to ensure you don’t lose that lovely shape.
Gingerbread Crinkle Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar, divided
- 1 large egg
- 1/4 cup molasses (dark or regular)
- 1 teaspoon vanilla extract
For Rolling:
- 1/2 cup powdered sugar
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus at least 2 hours for chilling the dough. After that, baking will take around 10-12 minutes, giving you a total of about 2 hours and 30 minutes before your delicious cookies are ready to enjoy!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
Start by whisking together the flour, ground ginger, cinnamon, cloves, baking soda, and salt in a medium bowl. Make sure everything is well mixed, then set it aside for now.
2. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter with 1/2 cup of granulated sugar using a hand mixer or a stand mixer until it’s creamy and fluffy. This usually takes about 2-3 minutes. It helps to get lots of air in there!
3. Add the Wet Ingredients:
Now, add in the egg, molasses, and vanilla extract to the bowl with the butter mixture. Mix until everything is well combined and smooth.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined. Be careful not to overmix; it’s okay if the dough is a bit soft!
5. Chill the Dough:
Cover the dough with plastic wrap or a clean kitchen towel and pop it into the refrigerator for at least 2 hours, or overnight if you want to prepare in advance. This helps the cookies hold their shape during baking.
6. Preheat the Oven:
When you’re ready to bake, preheat your oven to 350°F (175°C). Line several baking sheets with parchment paper so your cookies don’t stick!
7. Shape the Cookies:
Scoop out tablespoon-sized portions of dough and roll them into smooth balls using your hands. Try to make them as uniform as possible for even baking!
8. Roll in Sugar:
For that lovely crinkle effect, first roll each ball in the remaining granulated sugar, then coat them in powdered sugar. Make sure each ball is well covered!
9. Bake:
Place the sugar-coated balls on your prepared baking sheets about 2 inches apart. This gives them room to spread. Bake for 10-12 minutes until they’re puffed up and the tops are cracked.
10. Cool and Enjoy:
Once baked, take them out of the oven, and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delicious cookies with a hot drink or as a festive snack!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, the cookies may be a bit denser. You might want to consider using a blend of half whole wheat and half all-purpose for a lighter texture.
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the dough for up to 3 months. Just scoop the dough into balls, place them on a baking sheet to freeze, then transfer to an airtight container. When ready to bake, there’s no need to thaw—just bake from frozen, adding an extra minute or two to the baking time.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. If you want them to stay soft, consider adding a slice of bread to the container to keep moisture in!
What Variations Can I Make to This Recipe?
You can get creative! Try adding chocolate chips, nuts, or dried fruit for different flavors. For a spicier kick, add a pinch of cayenne pepper or swap in some pumpkin spice! Each variation will give your cookies a unique twist.
