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Gingerbread Crinkle Cookies

These Gingerbread Crinkle Cookies are a delightful twist on the traditional gingerbread, offering a perfect balance of sweetness and spices with a soft, chewy texture.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • ¾ cup unsalted butter, softened Always use unsalted for precise control over salt levels.
  • 1 cup light brown sugar, packed Brown sugar adds that molasses flavor; don’t skip the packing method.
  • 1 large egg, room temperature Room temperature eggs help create a better emulsion in your batter.
  • ¼ cup molasses Gives these cookies their signature dark, rich flavor.
  • 2 ½ cups all-purpose flour Use unbleached if possible for a richer flavor.
  • 2 teaspoons baking soda Helps the cookies puff up perfectly during baking.
  • ½ teaspoon ground cloves Adds an earthy tone.
  • 2 teaspoons ground ginger Freshly ground is best, but store-bought works too.
  • 1 teaspoon ground cinnamon Wraps up all the flavors beautifully.
  • 1 cup confectioners' sugar Essential for rolling the cookie dough.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter and packed brown sugar until light and fluffy, about 2-3 minutes.
  3. Add the room temperature egg and molasses, mixing on low for about 30 seconds then switch to medium-high speed for about a minute.
  4. In a separate bowl, whisk the flour, baking soda, ground cloves, ground ginger, and ground cinnamon together.
  5. Gradually add the flour mixture to the molasses mixture in thirds, mixing after each addition until just combined.
  6. Shape the dough into balls using a 1 ½ tablespoon scoop and place them on the lined baking sheet about 2 inches apart.
  7. Roll each dough ball in confectioners' sugar until completely covered, then place them back on the baking sheet.
  8. For extra chewy cookies, freeze the rolled dough balls for 10 minutes before baking.
Baking
  1. Bake in the preheated oven for 8-10 minutes until just set on the edges but soft in the center.
  2. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. The dough can be prepared ahead of time and stored in the refrigerator for up to a week before baking.