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Soft and Spiced Gingerbread Crinkle Cookies

Soft and Spiced Gingerbread Crinkle Cookies

These Soft and Spiced Gingerbread Crinkle Cookies are the ultimate holiday treat. Combining the deep, earthy warmth of molasses and ginger with a fudgy, brownie-like texture, these cookies are rolled in granulated and powdered sugar to create a beautiful 'snow-dusted' cracked exterior. They stay soft for days and fill your kitchen with the nostalgic aroma of Christmas spices.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 25 minutes
Servings: 24 cookies
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/2 cup Unsalted Butter Softened
  • 1/2 cup Brown Sugar Packed
  • 1/2 cup Molasses Unsulphured (not blackstrap)
  • 1 Egg Large, room temperature
  • 2 1/4 cups All-purpose Flour
  • 1 tsp Baking Soda
  • 1 1/2 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Salt
For Coating: 1/4 cup granulated sugar and 1/2 cup powdered sugar.

Method
 

  1. Cream Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the egg and molasses until well combined.
  2. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
  3. Combine and Chill: Gradually add the dry ingredients to the wet ingredients until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for at least 2 hours (or overnight). Chilling is mandatory to prevent spreading.
  4. Prep for Baking: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Place granulated sugar and powdered sugar in two separate small bowls.
  5. Roll the Cookies: Scoop about 1 tablespoon of dough and roll into a ball. Roll first in the granulated sugar (this helps the crinkle effect), then generously roll in the powdered sugar until heavily coated.
  6. Bake: Place on the baking sheets about 2 inches apart. Bake for 8-10 minutes. The cookies will look slightly underbaked and soft but will firm up as they cool.

Notes

Do not overbake! These cookies are best when they are still soft to the touch when removed from the oven.