Soft Gingerbread Crinkle Cookies (Printer-friendly)

Chewy spiced cookies rolled in powdered sugar for a festive crinkle effect. Perfect holiday treat with warming ginger and molasses flavors.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 2 teaspoons ground ginger
04 - 1 teaspoon ground cinnamon
05 - 1/4 teaspoon ground cloves
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon salt

→ Wet Ingredients

08 - 1/2 cup unsalted butter, room temperature
09 - 1/2 cup packed brown sugar
10 - 1/4 cup unsulphured molasses
11 - 1 large egg
12 - 1 teaspoon vanilla extract

→ For Rolling

13 - 1/2 cup granulated sugar
14 - 1/2 cup powdered sugar

# How To Make It:

01 - Whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl until thoroughly combined.
02 - Beat butter and brown sugar together in a large bowl until light and fluffy, approximately 2-3 minutes.
03 - Add molasses, egg, and vanilla extract to the butter mixture. Beat until smooth and fully incorporated.
04 - Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
05 - Cover dough and refrigerate for at least 30 minutes to firm up for easier handling.
06 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
07 - Scoop tablespoon-sized portions of chilled dough and roll each into a ball.
08 - Roll each ball first in granulated sugar, then generously in powdered sugar until completely coated.
09 - Place sugar-coated balls 2 inches apart on prepared baking sheets.
10 - Bake for 10-12 minutes until cookies are set but still slightly soft in the center.
11 - Let cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.

# Expert Tips:

01 -
  • The crinkle tops create that stunning cracked appearance that makes them look like they came from a bakery
  • They stay incredibly soft for days, thanks to the molasses working its magic
02 -
  • The chilling step is what makes the difference between cookies that spread into flat puddles and ones that hold their shape beautifully
  • Do not be tempted to skip the granulated sugar coating before powdered sugar, it acts as the glue that keeps the snowy layer intact during baking
03 -
  • If your dough feels too sticky to handle after chilling, dust your hands lightly with flour
  • Rotate the baking sheets halfway through baking for even browning

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