Gingerbread Crinkle Cookies are a delightful holiday treat, perfect for sharing with family and friends. Their rich flavors of ginger, cinnamon, and cloves create a cozy atmosphere, bringing warmth to chilly days. The cookies have a delightful texture, crispy on the outside and soft on the inside, making them irresistible. Dusted with powdered sugar, they look festive and inviting on any dessert table.
4 Reasons Why You’ll Love It
- Festive Flavor Combination
- Easy to Make at Home
- Perfect for Sharing
- Great Holiday Tradition
Time Breakdown
- Preparation: 30 minutes
- Chilling: 20–30 minutes
- Baking: 12 minutes
- Total: About 1 hour
Ingredients List:
- 3 cups (375 g) all-purpose flour
- 3/4 cup (150 g) packed dark brown sugar
- 3/4 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 12 tablespoons (170 g or 1 1/2 sticks) unsalted butter, softened, but still cool, cut into 1/2-inch cubes
- 3/4 cup (180 ml) unsulphured molasses (not blackstrap)
- 2 tablespoons milk
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (60 g) confectioners’ sugar
How to make Step-by-Step
Mix Dry Ingredients
With an electric mixer (either hand or stand), stir together the flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt at low speed until combined, about 20 seconds.Add Butter
Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is sandy and resembles fine meal, about 1 1/2 minutes.Combine Wet Ingredients
Reduce the speed to low and, with the mixer running, gradually add the molasses and milk. Mix until the dough is evenly moistened, about 20 seconds.Mix Until Combined
Increase the speed to medium and mix until thoroughly combined, about 10 seconds.Chill the Dough
Scrape the dough onto a work surface; divide it in half. Working with one portion at a time, shape the dough into two round disks. Cover them in plastic wrap and freeze until firm, 20 to 30 minutes. Alternatively, refrigerate the dough for 2 hours or overnight.Preheat the Oven
Preheat the oven to 350° F. Line the two baking sheets with parchment paper.Shape the Cookies
Take the cookie dough out of the fridge and scoop a heaping tablespoon full of dough. Roll it into a ball, being careful not to overwork the dough as it will lose its chill and get too warm.Coat in Sugar
Roll each dough ball in the granulated sugar until coated. Then, transfer the ball to the confectioners’ sugar and roll again until evenly coated. Place the coated dough balls 1-inch apart on the prepared baking sheet.Bake the Cookies
Bake the cookies until set in the centers, about 12 minutes. Do not overbake. Cool the cookies on the sheets for 2 minutes, then remove them to a wire rack to cool completely.Store Properly
Store gingerbread crinkle cookies in an airtight container at room temperature for up to a week.
Serving Suggestions
These cookies are perfect for holiday gatherings, served alongside a warm cup of tea or hot cocoa. They also make wonderful gifts when packaged in festive containers.
Storage Tips
- Store in an airtight container for freshness.
- Keep them at room temperature.
- Freeze if you want to save them longer.
- Layer between parchment paper to prevent sticking.
Tips for Success
- Don’t overmix the dough to keep cookies soft.
- Chill the dough for better texture.
- Roll in sugar just before baking for the best look.
- Watch the baking time closely to prevent overbaking.
Variations to Try
- Add chocolate chips for a sweeter twist.
- Try incorporating nuts for added crunch.
- Use other spices like nutmeg for variation.
- Substitute honey for molasses for a different flavor.
FAQs
Can I use blackstrap molasses?
No, it has a stronger flavor that might overpower the cookies.How long can I store these cookies?
They are best consumed within a week but can last up to two weeks in proper storage.Can I freeze the dough?
Yes, you can freeze the cookie dough for up to three months.What is the best way to thaw frozen cookies?
Leave them at room temperature for a few hours until soft.
Closing Notes
Gingerbread Crinkle Cookies are a wonderful addition to any holiday feast. Their warm spices and delightful sweetness make them a favorite for many. Enjoy these cookies fresh out of the oven, or save them for later; either way, they are sure to bring joy. Give them a try this holiday season, and they just might become a new tradition!
Gingerbread Crinkle Cookies
Ingredients
Dry Ingredients
- 3 cups all-purpose flour 375 g
- 3/4 cup packed dark brown sugar 150 g
- 3/4 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Wet Ingredients
- 12 tablespoons unsalted butter, softened, but still cool, cut into 1/2-inch cubes 170 g or 1 1/2 sticks
- 3/4 cup unsulphured molasses not blackstrap
- 2 tablespoons milk
Coating
- 1/2 cup granulated sugar
- 1/2 cup confectioners’ sugar for rolling
Instructions
Mix Dry Ingredients
- With an electric mixer, stir together the flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt at low speed until combined, about 20 seconds.
Add Butter
- Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is sandy, about 1 1/2 minutes.
Combine Wet Ingredients
- Reduce the speed to low and gradually add the molasses and milk. Mix until the dough is evenly moistened, about 20 seconds.
Mix Until Combined
- Increase the speed to medium and mix until thoroughly combined, about 10 seconds.
Chill the Dough
- Divide the dough in half, shape into two round disks, cover in plastic wrap, and freeze until firm, 20 to 30 minutes. Alternatively, refrigerate for 2 hours or overnight.
Preheat the Oven
- Preheat the oven to 350° F and line two baking sheets with parchment paper.
Shape the Cookies
- Scoop a heaping tablespoon of dough, roll into a ball, and avoid overworking the dough.
Coat in Sugar
- Roll each dough ball in granulated sugar, then in confectioners’ sugar until coated. Place on the baking sheet 1-inch apart.
Bake the Cookies
- Bake the cookies until set in the centers, about 12 minutes. Cool on the sheets for 2 minutes before transferring to a wire rack.
Store Properly
- Store gingerbread cookies in an airtight container at room temperature for up to a week.
