Soft and Spiced Gingerbread Crinkle Cookies
Experience the quintessential taste of the holidays with these irresistibly soft and spiced gingerbread crinkle cookies. Each bite offers a delightful warmth from ginger, cinnamon, cloves, and nutmeg, enveloped in a tender, chewy texture. The signature powdered sugar coating bakes into beautiful crinkles, making these festive treats as visually appealing as they are delicious, perfect for sharing or a cozy night in.
Prep Time
20 minutes active, plus 2 hours chilling
Cook Time
10-12 minutes
Total Time
Approximately 2 hours and 30 minutes
Servings
Makes about 30 cookies
Keywords
Why This Recipe Delivers
- Delightfully spiced with a perfect balance of ginger, cinnamon, cloves, and nutmeg.
- Achieves an irresistible soft and chewy texture with beautifully cracked tops.
- Ideal for holiday gatherings, cookie exchanges, or a festive dessert.
- Easy to make with common pantry staples, yet yields impressive results.
- The chilling step ensures consistent texture and those coveted deep crinkles.
Ingredients
- 2 ¼ cups (270g) all-purpose flour
- 2 teaspoons (10ml) ground ginger
- 1 teaspoon (5ml) ground cinnamon
- ½ teaspoon (2.5ml) ground cloves
- ½ teaspoon (2.5ml) ground nutmeg
- 1 teaspoon (5ml) baking soda
- ¼ teaspoon (1.25ml) salt
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- 1 large egg
- ¼ cup (60ml) molasses
- 2 teaspoons (10ml) vanilla extract
- ½ cup (60g) powdered sugar, for coating
Instructions
- In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until they are thoroughly combined. For best results, use a mixing bowl set.
- In a separate large bowl, use a hand mixer or a stand mixer to beat the softened unsalted butter and packed brown sugar on medium speed until the mixture becomes light and fluffy, which typically takes about 2 to 3 minutes.
- Incorporate the large egg, molasses, and vanilla extract into the butter and sugar mixture, then continue to beat until all ingredients are fully and smoothly combined.
- Gradually add the dry ingredients from the medium bowl into the wet ingredients in the large bowl, mixing just until the flour streaks disappear and the dough is combined. Avoid overmixing to keep the cookies tender. A digital kitchen scale provides accurate measurements for consistent cookies.
- Cover the dough tightly with plastic wrap and refrigerate it for a minimum of 2 hours, or ideally, overnight. This chilling process is essential for the dough to firm up, which helps in forming deep, beautiful cracks during baking.
- Preheat your oven to 180°C (350°F). Line two sturdy baking sheets with parchment paper or a silicone baking mat to ensure easy cleanup and prevent sticking.
- Scoop tablespoon-sized portions of the chilled dough using a cookie scoop, then roll each portion into a smooth ball. The dough may be slightly sticky at this stage, so working quickly helps.
- Roll each dough ball generously in the powdered sugar until it is completely coated. A heavy and even coating of powdered sugar is crucial for enhancing the signature crinkle effect as the cookies bake.
- Place the powdered sugar-coated dough balls approximately 5 cm (2 inches) apart on the prepared baking sheets to allow for proper spreading.
- Bake the cookies for 10 to 12 minutes, or until the cookies have visibly spread, and the tops have developed deep, characteristic cracks. The edges should appear set and slightly firm, while the centers should remain soft and slightly puffy.
- Allow the freshly baked cookies to cool on the baking sheet for 5 minutes. This brief resting period helps them to firm up before carefully transferring them to a wire cooling rack to cool completely.
Tools You’ll Need
- Large mixing bowls
- Medium mixing bowl
- Hand mixer or stand mixer
- Whisk
- Digital kitchen scale
- Measuring cups and spoons
- Plastic wrap
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop (tablespoon size)
- Wire cooling rack
Essential Success Tips
- Ensure your butter is truly softened to room temperature for a smooth, fluffy creamed mixture. If it's too cold, it won't incorporate sugar properly; if too warm, it can make the dough greasy.
- Do not skip the chilling step for the dough. This is crucial for the dough to firm up, making it easier to handle and ensuring those beautiful, deep crinkles form during baking.
- Roll the dough balls generously in powdered sugar. A thick, even coating is what creates the striking contrast and pronounced crackle effect on the finished cookies.
- Avoid overbaking the cookies. They should look set at the edges but still appear soft in the center when removed from the oven. They will continue to firm up as they cool, ensuring a perfectly chewy texture.
- Use a good quality molasses for the best flavor; full-flavored (dark) molasses will yield a richer gingerbread taste compared to light molasses.
Professional Cooking Secrets
- For an extra layer of complexity, toast your whole spices (cinnamon sticks, cloves, ginger root) lightly in a dry pan before grinding them yourself. This amplifies their aromatic oils, resulting in a more vibrant spice profile.
- If you're pressed for time with chilling, flatten the dough into a disc before refrigerating. This increases the surface area, allowing it to chill more quickly, often in just 1 hour.
- To ensure uniform cracks, gently flatten the top of each powdered sugar-coated dough ball with the palm of your hand before baking. This encourages a wider surface area for the crinkles to develop.
Notes
- Storage: Store cooled gingerbread crinkle cookies in an airtight container at room temperature for up to one week. They also freeze beautifully for up to 3 months; thaw at room temperature before serving.
- Variation: For a touch of citrus, add 1 teaspoon (5ml) of orange zest to the dough along with the wet ingredients. It brightens the spice profile beautifully.
- Make-Ahead Tip: The dough can be made up to 2-3 days in advance and stored tightly covered in the refrigerator, or frozen for up to one month. Thaw frozen dough in the refrigerator overnight before shaping.
Frequently Asked Questions
Why do my gingerbread crinkle cookies not have enough cracks?
The most common reasons are insufficient chilling of the dough, not rolling the dough generously enough in powdered sugar, or overmixing the dry ingredients, which can develop too much gluten. Ensure the dough is well-chilled and heavily coated.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. The texture might be slightly different, but the flavor will still be wonderful.
What kind of molasses should I use?
Use unsulphured, full-flavored (dark) molasses for the classic gingerbread taste. Avoid blackstrap molasses, as its flavor can be too intense and bitter for these cookies.
Nutrition Facts (Per Serving)
Calories: Approximately 180 per cookie, Protein: 2g, Fat: 8g, Carbs: 25g (Note: Nutritional values are estimates and may vary based on specific ingredients and serving size).
Allergy Information
Contains wheat (gluten), dairy, and egg. May contain traces of nuts if processed in a facility that handles nuts. For a dairy-free version, use plant-based butter alternatives.
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