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Gingerbread Crinkle Cookies

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Gingerbread Crinkle Cookies are soft, chewy holiday treats with rich gingerbread flavor and a beautiful powdered sugar crackle top. Warm spices, molasses, and brown sugar make them festive and flavorful—perfect for gift boxes, cookie trays, or cozy nights in.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1 large egg
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar (for rolling)
  • 1/3 cup powdered sugar (for rolling)

Instructions

  1. In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
  2. In a separate large bowl, cream softened butter and brown sugar until fluffy.
  3. Mix in the egg, molasses, and vanilla extract until well combined.
  4. Gradually stir the dry ingredients into the wet mixture to form a soft dough.
  5. Cover and chill the dough in the refrigerator for at least 1–2 hours.
  6. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  7. Scoop dough into tablespoon-sized balls. Roll each ball in granulated sugar, then in powdered sugar.
  8. Place on baking sheet spaced 2 inches apart. Bake for 10–12 minutes, until tops are cracked and edges are set.
  9. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Add chopped crystallized ginger or white chocolate chips for extra texture.
  • For bolder spice, add a pinch of nutmeg or black pepper.
  • Use a 1:1 gluten-free flour blend for a gluten-free version.
  • Dough can be chilled overnight or frozen for later baking.
  • Warm cookies briefly in the microwave for a gooey texture.

Nutrition

Find it online: https://recipesbyliza.com/gingerbread-crinkle-cookies/