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Delicious Gingerbread Crinkle Cookies with powdered sugar coating

Gingerbread Crinkle Cookies

These festive Gingerbread Crinkle Cookies are soft, chewy, and bursting with warm spices, rolled in powdered sugar for that signature cracked look. Perfect for holiday baking and sharing with loved ones.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 1/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 2 tsp Ground ginger
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground cloves
  • 1/2 tsp Ground nutmeg
  • 1/4 tsp Salt
  • 1/2 cup Unsalted butter, softened (113g)
  • 1/2 cup Light brown sugar, packed
  • 1/4 cup Unsulphured molasses
  • 1 Large egg
  • 1 tsp Vanilla extract
  • 1/2 cup Granulated sugar (for rolling)
  • 1/2 cup Powdered sugar (for rolling)

Equipment

  • Mixing bowls
  • Whisk
  • Electric mixer (optional)
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper
  • Spatula
  • Wire rack
  • Shallow bowls

Method
 

Preparation
  1. In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt, then set aside.
  2. In a large bowl, beat the softened butter and brown sugar until light and fluffy, then mix in the molasses, egg, and vanilla extract.
  3. Gradually add the dry ingredients to the wet mixture, combining until a soft dough forms.
  4. Cover and refrigerate the dough for at least 1 hour, or until it is firm enough to handle.
  5. Preheat your oven to 350°F (175°C) and prepare baking sheets with parchment paper, then place granulated sugar in one shallow bowl and powdered sugar in another.
  6. Scoop rounded tablespoons of dough, roll them into balls, then coat each first in granulated sugar and generously in powdered sugar.
  7. Place the coated dough balls 2 inches apart on the baking sheets and bake for 9-11 minutes, until the edges are set and centers are slightly soft.
  8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, ensure your butter and egg are at room temperature. Don't overbake these cookies; they should still be slightly soft in the center when removed from the oven, as they will firm up as they cool. The generous coating of powdered sugar is key for the classic crinkle effect.