Description
These Soft and Spiced Gingerbread Crinkle Cookies are packed with warm holiday spices like ginger, cinnamon, and cloves. Their tender, chewy centers contrast beautifully with the crackly, powdered sugar coating, making them a festive favorite for cookie exchanges, holiday parties, or cozy winter days.
Ingredients
Units
Scale
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup packed dark brown sugar
1 large egg
1/4 cup molasses
1 teaspoon vanilla extract
1/2 cup granulated sugar (for rolling)
1/2 cup powdered sugar (for rolling)
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and brown sugar until light and fluffy.
- Add the egg, molasses, and vanilla extract, beating until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Cover the dough and refrigerate for at least 1 hour (this helps with rolling and enhances the flavors).
- Once chilled, scoop tablespoon-sized portions of dough and roll them into balls.
- Roll each dough ball first in granulated sugar, then in powdered sugar to create a thick, snowy coating.
- Place the dough balls on the prepared baking sheets, about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set but the centers are still soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra spice, add a pinch of black pepper or increase the ginger slightly.
- These cookies stay soft for days—perfect for making ahead!
- Store in an airtight container at room temperature for up to 5 days.