Chewy and Spicy Ginger Crinkle Cookies Recipe

These Chewy and Spicy Ginger Crinkle Cookies are perfect for anyone who loves a blend of warm spices and chewy textures. They are easy to make and fill your kitchen with a delightful aroma that makes everyone eager to taste them. The combination of ginger and molasses creates a comforting flavor that’s great for any occasion. Whether for a holiday gathering or an afternoon treat, these cookies will surely be a hit!

Table of Contents

Table of Contents

4 Reasons Why You’ll Love It

• Bursting with Spicy Flavor
• Perfectly Chewy Texture
• Easy to Make
• Great for Sharing

Time Breakdown

• Prep Time: 15 minutes
• Chill Time: 1 hour (up to 3 days)
• Bake Time: 10-12 minutes
• Total Time: About 1.5 hours (plus chilling)

Ingredients List

• 2 ¼ cups (10.15 ounces or 288 grams) all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground allspice
• ¼ teaspoon ground cloves
• ½ teaspoon kosher salt
• ½ cup (1 stick or 4 ounces or 113 grams) unsalted butter, at room temperature
• 1 cup (7 ounces or 198 grams) granulated sugar
• 2 large eggs
• ½ cup (6 ounces or 170 grams) unsulphured blackstrap molasses
• ¾ cup (3 ounces or 85 grams) confectioners’ sugar, sifted if necessary

How to make Step-by-Step

1. Whisk together the dry ingredients

In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, allspice, cloves, and salt.

2. Cream the butter and sugar

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium-high until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.

3. Add the eggs, molasses, and dry ingredients

Reduce the mixer to low and add the eggs one at a time, adding the next egg only after the previous one has been fully incorporated. Slowly pour in molasses and beat until just combined. Scrape down the bottom and sides of the bowl. With the mixer on low, gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.

4. Chill the cookie dough

Cover the bowl of cookie dough with plastic wrap. Refrigerate for 1 hour, or up to 3 days.

5. Prep your oven and pans

When ready to bake the cookie dough, position a rack in the center of the oven and preheat the oven to 375°F. Line two half sheet pans with parchment paper.

6. Coat the cookies

Place the confectioners’ sugar for assembly in a medium, shallow bowl. Use a 3-Tablespoon cookie dough scoop to portion the cookie dough into balls, dropping them directly into the bowl with confectioners’ sugar. Toss until the cookie dough balls are completely and generously coated. Place the cookie dough balls at least 3 inches apart on the prepared sheet pans.

7. Bake the cookies

Bake one pan at a time for 10 to 12 minutes, or until the edges have set but the centers are still soft. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch. Repeat with the remaining cookie dough.

8. Serve and store

Serve warm, or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.

Serving Suggestions

These cookies pair wonderfully with a cup of hot tea or coffee. You can also serve them alongside a scoop of vanilla ice cream for a delightful dessert.

Storage Tips

• Store cookies in an airtight container.
• Keep them at room temperature for up to 3 days.
• Freeze unbaked cookie dough for up to 3 months.
• Thaw and bake as needed for fresh cookies.

Tips for Success

• Measure flour accurately for best results.
• Ensure butter is at room temperature for easy creaming.
• Do not over-bake; they should be soft in the center.
• Chill the dough to help with shaping and prevent spreading.

Variations to Try

For a twist, add chocolate chips, nuts, or dried fruits to the dough. You can also experiment with different spices like nutmeg or cardamom.

FAQs

Q: Can I use less sugar?
A: Reducing the sugar may affect the texture and flavor, but you can try using ¾ cup instead of 1 cup.

Q: Can I use different types of molasses?
A: Yes, but unsulphured molasses is recommended for the best flavor.

Q: Do I have to chill the dough?
A: Chilling helps to firm up the dough, making it easier to shape and reducing spreading.

Q: Can I freeze the cookies?
A: Yes, you can freeze baked cookies in an airtight container for up to 2 months.

Closing Notes

These Chewy and Spicy Ginger Crinkle Cookies are sure to become a favorite in your home. Their spicy flavors and chewy texture make them perfect for any season. Enjoy making them with your family and friends, and feel free to get creative with additions and variations. Happy baking!