Soft & Spiced Gingerbread Crinkle Cookies

Get ready for the holidays with a delicious, warm gingerbread cookie! Nothing smells more like Christmas than this molasses rich cookie.

With added spices, rich molasses, vanilla, and ginger, this cookie will make you want to warm up next to the fireplace while listening to Christmas music. There’s something magical about a cookie that cracks beautifully in the oven, especially when it’s wrapped in a snowy coat of powdered sugar. These Gingerbread Crinkle Cookies are thick, soft, and full of warm holiday spices with a deep molasses flavor that makes every bite taste like Christmas.

They come together easily, need no chill time beyond a quick freeze, and bake up with picture-perfect crinkles every single time.

Tools You'll Need

Here are some kitchen tools I like to suggest for making my sugar cookies. However, they aren't needed. These are the exact products I use every time:

• Electric Mixer (Stand Mixer works best) however can mix by hand

• Baking Sheets

• Silicone Baking Mats  or parchment paper

• Mixing Bowls (different sizes)

Prep Time: 30 minutes Cook Time: 12minutes

Servings:

Ingredients

• 1/2 cup unsalted or salted butter (room temperature)

• 2/3 cup brown sugar

• 1/2 cup molasses

• 1 egg yolk (or substitute with 1 tbsp milk)

• 1/4 tsp vanilla extract

• 1/2 tsp baking soda

• 1/4 tsp salt (if using unsalted butter)

• 2 - 2 1/4 cups all purpose flour

• 1/4 tsp ground clove

• 3 tsp cinnamon

• 2 tsp ground ginger
  

For Rolling

• 1/2 cup granulated sugar

• 1/2 cup powdered sugar

Directions

1. Preheat your oven to 350°F

2. With a paddle attachment, cream together your butter, brown sugar, until well combined. It should be lighter in color amd fluffy. Then add in your egg, vanilla and molasses.

3. In a separate bowl, combine your flour, baking soda, ginger, cinnamon, and clove.

4. On low speed, slowly add your dry ingredients a little at a time, once fully incorporated, test the texture to see if it is sticky to the touch. If so, slowly add a tablespoon of flour at a time until no longer sticky.

5. Weigh out 2.5 oz dough balls for large bakery-style cookies, or make them smaller if preferred. Then Roll each ball first in granulated sugar, then in powdered sugar for that perfect crinkle coating.

6. Place the coated dough balls on a tray and freeze for 5–10 minutes, just until they firm up. Meanwhile, line baking sheets with parchment paper or silicone mats.

7. Space cookies 2 inches apart for smaller or 3 inches for larger cookies and bake at 350°F for 12–15 minutes. These cookies are meant to be thick and soft - so don’t overbake!

8. When you pull them from the oven, leave them on the baking sheet for an additional 5 minutes before transferring to a cooling rack.

Recipe Notes

• Your dough should feel soft but not sticky. Add just enough flour a tablespoon at a time to reach that point.

• The granulated sugar under the powdered sugar helps create extra bold crinkles, but it is not completely necessary if you don’t have any on hand.

• To make egg free, substitute the egg for milk.

• These may seem undercooked, but leave them to rest on the baking tray for 5 minutes to continue cooking the inside. They are meant to be soft and chewy!

• These cookies stay soft for days and freeze beautifully.

  
  

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