Gingerbread Crinkle Cookies Recipe
Chewy, warmly spiced gingerbread cookies with classic crinkly sugar tops. Perfect for holidays and cozy cookie trays.
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Servings:
Ingredients
Main Ingredients
- 2.3 cup all-purpose flour
- 1 tsp baking soda
- 0.6 tsp fine sea salt
- 2.25 tsp ground ginger
- 1.25 tsp ground cinnamon
- 0.3 tsp ground cloves
- 0.25 tsp ground nutmeg
- 0.5 cup unsalted butter, softened
- 0.8 cup packed brown sugar
- 0.25 cup granulated sugar for dough
- 0.35 cup unsulphured molasses
- 1.75 oz egg, lightly beaten
- 1.25 tsp pure vanilla extract
- 0.33 cup granulated sugar for rolling
- 0.5 cup confectioners' sugar for rolling
Instructions
Preparation Steps
- Whisk flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg in a bowl.
- Cream butter, brown sugar, and the 1/4 cup granulated sugar until fluffy, about 2 minutes.
- Beat in molasses, egg, and vanilla until smooth.
- Stir the dry mixture into the wet just until a soft dough forms. Do not overmix.
- Cover and chill the dough until firm, about 1 hour.
- Preheat oven to 350°F. Line two baking sheets with parchment.
- Scoop tablespoon-size portions. Roll in granulated sugar, then coat in powdered sugar.
- Arrange on sheets 2 inches apart. Bake 9–11 minutes, until set with crinkles.
- Cool 5 minutes on the pan, then transfer to a rack to finish cooling.
Notes
For a citrus twist, add 1 tsp orange zest to the dough. Prefer extra spice? Increase ginger by 1/2 tsp. To store, keep cookies airtight at room temperature up to 5 days, or freeze unbaked sugar-rolled dough balls for 2 months and bake from frozen, adding 1–2 minutes.
This recipe is an original creation inspired by classic Gingerbread Crinkle Cookies Recipe flavors. All ingredient ratios and instructions are independently developed.