Description
Soft, chewy Gingerbread Crinkle Cookies with warm spices and gorgeous crackled tops. Perfect for holidays with molasses, cinnamon, and ginger flavors everyone loves!
Ingredients
For the Cookie Dough:
- 3 cups all-purpose flour (375 g)
- ¾ cup packed dark brown sugar (150 g)
- ¾ teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 12 tablespoons unsalted butter, softened but still cool, cubed (about 170 g)
- ¾ cup unsulphured molasses (not blackstrap)
- 2 tablespoons milk
For Rolling:
- ½ cup granulated sugar
- ½ cup confectioners’ sugar
Instructions
Dump all your dry stuff in the mixer bowl – flour, brown sugar, baking soda, and all the spices. Mix it on low for like 20 seconds just so everything gets friendly with each other.
Toss in your butter chunks and let the mixer go on medium-low until it looks like wet sand. Takes maybe a minute and a half. Don’t rush this part or your cookies will be weird.
Pour in the molasses and milk while the mixer’s going slow. Once it starts looking like actual dough (about 20 seconds), crank it up to medium for another 10 seconds. Stop there – nobody likes tough cookies.
Split the dough in half, make it into disks, wrap in plastic wrap. Stick it in the freezer for 30 minutes if you’re impatient like me, or the fridge for 2 hours if you’re a planner. I usually make this the night before because mornings are crazy enough.
Heat oven to 350°F. Line your baking sheets with parchment paper – don’t even think about skipping this step. Set up two bowls, one with regular sugar, one with powdered sugar.
Scoop out heaping tablespoons of dough and roll them into balls. Here’s the fun part – roll each ball in the regular sugar first, then the powdered sugar. Really coat them good, don’t be stingy.
Put them on the baking sheets about an inch apart. Twelve minutes in the oven – they should look set in the middle but still soft. They might look underdone but they’re not, promise.
Leave them on the hot baking sheet for 2 minutes, then move to cooling racks. This is important – they’re fragile when they’re hot.
Notes
Spoon your flour into the measuring cup, don’t scoop it. Scooping packs it down and you get dry cookies. Nobody wants that.
Always use parchment paper. I’ve tried the spray stuff and it makes the cookies spread funny. Parchment is foolproof.
These look underdone when you take them out. That’s normal. They keep cooking on the hot pan, so trust the process.
Check your spices. If they don’t smell strong when you open the jar, they’re probably too old to do much good.
- Prep Time: 20 minutes
- Cook Time: Chill Time: 30 minutes (freezer) or 2 hours (refrigerator) Cook Time: 12 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American