Why Make This Recipe
Soft and Spiced Gingerbread Crinkle Cookies are a delicious treat that can warm up any day, especially during the colder months. Their special mix of spices gives them a unique flavor that many people love. These cookies are not just easy to make, but they also fill your kitchen with a wonderful aroma. Plus, the crinkle appearance makes them festive and fun, perfect for holiday gatherings or just a cozy night in.
How to Make Soft and Spiced Gingerbread Crinkle Cookies
Ingredients
- 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
Directions
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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.
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Chill the dough: Cover the dough with plastic wrap and refrigerate it for at least 2 hours, or overnight for best results.
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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.
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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.
How to Serve Soft and Spiced Gingerbread Crinkle Cookies
These cookies are perfect on their own or paired with a warm drink like tea or hot chocolate. Serve them on a festive platter during holiday parties or share them as gifts in cute boxes. You can also enjoy them as a sweet treat any time of year!
How to Store Soft and Spiced Gingerbread Crinkle Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to a week if stored properly. If you need to keep them longer, you can freeze the cookies. Just make sure they are sealed well in a freezer bag or container, and they can last for a couple of months.
Tips to Make Soft and Spiced Gingerbread Crinkle Cookies
- Chill the dough: Chilling the dough helps prevent the cookies from spreading too much while baking.
- Don’t overbake: Keep an eye on your cookies as they bake. They should be slightly soft in the center when you take them out.
- Use fresh spices: Fresh spices can enhance the flavor of your cookies, making them even tastier!
Variation
You can add chocolate chips or nuts to the dough for a chocolatey twist. Another fun variation is to drizzle melted white chocolate over the cooled cookies for added sweetness and decoration.
FAQs
Can I use brown sugar instead of granulated sugar?
Yes! Brown sugar is actually used in this recipe for its rich flavor and moisture.
How do I know when the cookies are done baking?
The cookies should have deep cracks on the top, and the edges should be firm while the center remains slightly soft.
Can I make the dough ahead of time?
Absolutely! You can make the dough a day or two in advance and store it in the refrigerator until you’re ready to bake. Just remember to let it sit out for a few minutes to soften a bit before shaping.
Soft and Spiced Gingerbread Crinkle Cookies
Ingredients
Method
- 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.
- Cover the dough with plastic wrap and refrigerate it for at least 2 hours, or overnight for best results.
- 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.
- 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.