Description
Soft and Spiced Gingerbread Crinkle Cookies are chewy, warmly spiced cookies coated in powdered sugar. With notes of ginger, cinnamon, cloves, nutmeg, and rich molasses, they’re perfect for cozy winter baking and holiday gifting.
Ingredients
2¼ cups (270 g) all-purpose flour
2 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground nutmeg
1 tsp baking soda
¼ tsp salt
¾ cup (170 g) unsalted butter, softened
1 cup (200 g) brown sugar, packed
1 large egg
¼ cup (60 ml) molasses
2 tsp vanilla extract
½ cup (60 g) powdered sugar, for coating
Instructions
1. Whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
2. Cream softened butter and brown sugar until light and fluffy for about 2–3 minutes.
3. Add egg, molasses, and vanilla; beat until smooth and glossy.
4. Gradually add dry ingredients and mix until just combined.
5. Cover and chill the dough for at least 2 hours or overnight.
6. Preheat oven to 350°F (180°C) and line baking sheets with parchment.
7. Scoop tablespoon-sized portions, roll in powdered sugar, and place 2 inches apart.
8. Bake for 10–12 minutes until edges are firm and centers are soft.
9. Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Yields 24 cookies. Sticky dough is normal; chilling prevents spreading.
Use fresh spices for the best flavor. Avoid overbaking—edges should be firm and centers soft.
Store in an airtight container for up to 1 week or freeze up to 3 months.
Pair with hot cocoa or apple cider for a cozy winter treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Christmas Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 12g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg