These Gingerbread Crinkle Cookies are soft, chewy treats packed with warm spices like ginger and cinnamon. Their sugar-dusted look makes them as festive as they are tasty!
Making these cookies is a breeze! I love how they fill the kitchen with delicious smells. (Just try not to eat the dough before baking—I know, it’s tempting!) 😄
Key Ingredients & Substitutions
All-purpose flour: This is the main structure of your cookies. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. It often works just as well!
Ground spices (ginger, cinnamon, cloves, nutmeg): These spices give the cookies their festive flavor. You can adjust the amounts based on your taste—adding more ginger for extra warmth, or using pumpkin pie spice for a twist.
Unsalted butter: Softened butter creates a flaky texture. If you prefer a dairy-free option, coconut oil or a dairy-free butter substitute can work well, just ensure it’s softened too.
Molasses: This adds depth and moisture. If you run out, you can substitute dark corn syrup, but the flavor will be milder. Honey or maple syrup might work, but will change the flavor slightly.
Granulated sugar: This is for sweetness and helps create that lovely crinkle effect. You can replace some with brown sugar for a richer flavor, or use coconut sugar for a healthier alternative.
How Do You Get the Perfect Crinkle on Cookies?
Achieving that beautiful crinkle is all about technique! Here’s how to ensure your Gingerbread Crinkle Cookies have that signature look:
- Chill the dough for at least an hour. This helps control the spread, leading to more defined cracks as they bake.
- Roll the dough balls in granulated sugar first. This gives the crust a bit of crunch before the powdered sugar coating adds a snowy finish.
- Be generous with the powdered sugar when rolling. This sugar will melt during baking and enhance the crinkle effect.
- Don’t overbake! Aim for a soft texture, taking them out once the edges are set but the centers are slightly puffy.
Follow these tips, and you’ll have wonderfully crinkled cookies that are sure to impress! Happy baking!
Gingerbread Crinkle Cookies
Ingredients You’ll Need:
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup granulated sugar, plus extra for rolling
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
For Rolling:
- Powdered sugar for rolling the cookies before baking
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time, plus 1 hour of chilling for the dough. After that, about 12 minutes for baking, making the total time around 1 hour and 30 minutes. Perfect for a cozy baking session!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until well mixed. Set this bowl aside; we’ll use it soon!
2. Cream the Butter and Sugar:
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add Eggs and Flavors:
Beat in the egg until well incorporated. Then, mix in the molasses and vanilla extract, combining everything until it’s nice and smooth.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined. It’s okay if there are a few small lumps! Once mixed, cover the dough and chill in the refrigerator for at least 1 hour or until it’s firm enough to handle.
5. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
6. Form the Cookie Dough:
Once the dough is chilled, scoop out tablespoon-sized balls. Roll each ball first in granulated sugar, then generously in powdered sugar to coat them well—this gives them that beautiful crinkle look when baked!
7. Bake the Cookies:
Place the rolled dough balls on the prepared baking sheet, leaving about 2 inches of space between them. Bake in the preheated oven for about 10-12 minutes. You’ll know they’re done when the edges are set, and the tops have a lovely cracked appearance.
8. Cool Down:
Once you take the cookies out, let them cool on the baking sheet for around 5 minutes. Then, gently transfer them to a wire rack to cool completely. This will help keep their chewy texture!
Enjoy your soft, spicy, and beautifully crinkled Gingerbread Crinkle Cookies—perfect for holiday celebrations or cozy afternoons with a warm cup of tea! Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. Consider using a 50/50 blend of whole wheat and all-purpose flour for a lighter result while still adding some whole grain goodness.
How Can I Make These Cookies Chewy Instead of Crispy?
To achieve a chewy texture, avoid overbaking your cookies. Keep an eye on them as they bake, and remove them from the oven as soon as the edges are set and the centers look slightly underbaked. They will continue to firm up as they cool.
What’s the Best Way to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to one week. If you want to keep them fresh for a longer period, you can freeze them; just place them in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough ahead of time and chill it in the refrigerator for up to 48 hours. Just make sure to bring it back to room temperature for a few minutes before rolling and baking.
