Soft Spiced Gingerbread Crinkles (Print version)

Soft spiced gingerbread crinkles with powdered sugar coating, perfect for holiday gatherings and festive celebrations.

# What you need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 tsp baking soda
03 - 2 tsp ground ginger
04 - 1 tsp ground cinnamon
05 - 1/4 tsp ground cloves
06 - 1/4 tsp ground nutmeg
07 - 1/4 tsp salt

→ Wet Ingredients

08 - 1/2 cup unsalted butter, room temperature
09 - 1/2 cup packed brown sugar
10 - 1/4 cup unsulphured molasses
11 - 1 large egg
12 - 1 tsp vanilla extract

→ For Rolling

13 - 1/2 cup granulated sugar
14 - 1/2 cup powdered sugar (confectioners' sugar)

# Directions:

01 - In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt until evenly blended.
02 - In a large bowl, beat butter and brown sugar together until light and fluffy, about 2–3 minutes.
03 - Add molasses, egg, and vanilla extract to the butter mixture. Beat until smooth and fully incorporated.
04 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined and no dry streaks remain.
05 - Cover the dough and refrigerate for at least 30 minutes to firm up for easier handling.
06 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
07 - Scoop tablespoon-sized portions of chilled dough and roll each into a smooth ball.
08 - Roll each ball first in granulated sugar, then generously coat with powdered sugar until fully covered.
09 - Place the sugar-coated balls 2 inches apart on prepared baking sheets to allow for spreading.
10 - Bake for 10–12 minutes, until cookies are set but still slightly soft in the center. The tops should show crackled crinkles.
11 - Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert advice:

01 -
  • These cookies have that perfect crackle top that makes them look professional but they are ridiculously simple to make
  • The warm spice combo hits you like a cozy blanket and the texture is chewy in the center with slightly crisp edges
02 -
  • The chilling step is mandatory or your cookies will spread into flat puddles instead of forming those gorgeous crinkles
  • Do not skip the double sugar coating because the granulated layer underneath is what creates the crackle effect
03 -
  • Use unsulphered molasses for the best flavor, as blackstrap can taste bitter
  • Let your cookies cool completely before storing or they will steam each other and lose that perfect texture

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