How do I get the perfect crinkle effect on Gingerbread Crinkle Cookies?

To achieve the perfect crinkle, make sure the dough is chilled for at least 2 hours, preferably overnight. The colder the dough, the better the cracks will form when baking. Additionally, coat the dough balls generously in powdered sugar to enhance the crinkle effect during baking.

Can I freeze Soft and Spiced Gingerbread Crinkle Cookies?

Yes, these cookies freeze wonderfully! After baking, let them cool completely, then store them in an airtight container or freezer bags. They will keep for up to 3 months. Simply thaw at room temperature before serving.

Can I use a different type of sugar for the coating?

While powdered sugar is the traditional coating for gingerbread crinkle cookies, you could experiment with other sweeteners, like granulated sugar, for a slightly different texture. However, powdered sugar gives the best result for the classic crinkle effect.

Soft and Spiced Gingerbread Crinkle Cookies: The Ultimate Holiday Treat

Description

Soft and Spiced Gingerbread Crinkle Cookies are a perfect holiday treat with a chewy, spiced center and a snowy powdered sugar coating. These cookies are infused with the warm flavors of ginger, cinnamon, and cloves, making them the ideal festive dessert for any occasion. Whether shared with family or given as a gift, they offer both flavor and charm, making them a true holiday classic.

Ingredients

Scale

2 ¼ cups (270g) all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 teaspoon baking soda
¼ teaspoon salt
¾ cup (170g) unsalted butter, softened
1 cup (200g) brown sugar, packed
1 large egg
¼ cup (60ml) molasses
2 teaspoons vanilla extract
½ cup (60g) powdered sugar, for coating

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Instructions

Prepare the dough: In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until fully combined. In a separate large bowl, beat the softened butter and brown sugar on medium speed until light and fluffy, about 2–3 minutes. Add the egg, molasses, and vanilla extract, and beat until smooth. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Chill the dough: Cover the dough with plastic wrap and refrigerate it for at least 2 hours, or overnight for best results.
Shape and roll the dough: Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper. Scoop tablespoon-sized portions of dough and roll each into a ball. Roll each dough ball generously in powdered sugar until fully coated.
Bake to perfection: Place the powdered sugar-coated dough balls about 2 inches apart on the baking sheets. Bake for 10–12 minutes, or until the cookies have spread and formed deep cracks on top. The edges should be firm, and the centers should remain slightly soft. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Chill the dough for at least 2 hours or overnight for the best crinkle effect.
Use fresh ground spices for the best flavor.
Don’t overbake; remove the cookies when the edges are firm but the centers remain soft.
For uniform cookies, use a cookie scoop to portion the dough.

Prep Time: 15 minutes
Cook Time: 10–12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 147
Sugar: 12g
Sodium: 82mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0g
Protein: 2g
Cholesterol: 23mg