Soft Spiced Gingerbread Crinkle Cookies (Printable)

Soft, spiced cookies with warm ginger, cinnamon, and molasses, coated in powdered sugar for a festive crinkle effect.

# 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

# Directions:

01 - Whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl until thoroughly blended.
02 - Beat butter and brown sugar together in a large bowl until light and fluffy, approximately 2-3 minutes.
03 - Add molasses, egg, and vanilla extract to the butter mixture. Beat until completely smooth and 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 completely 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.
11 - Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Hints:

01 -
  • That magical crackle appearance makes them look like you spent hours on something extraordinarily fancy
  • The texture impossibly fudgy inside with a delicate sugary crust outside
02 -
  • Underbaking slightly is what keeps them chewy once they cool
  • That chilling step is absolutely mandatory or they will bake into flat disappointing discs
03 -
  • Use a cookie scoop for uniform size so they all bake at the same rate
  • The powdered sugar layer should be thick do not be shy with it

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