Easy Gingerbread Crinkle Cookies (Print version)
Soft gingerbread crinkle cookies with molasses, warm spice, and snowy powdered sugar cracks.
# Ingredients:
For the dough
01 -
1/2 cup (113 g) unsalted butter, melted and cooled 5 minutes
02 -
3/4 cup (160 g) packed light or dark brown sugar
03 -
1/4 cup (85 g) unsulphured molasses
04 -
1 large egg, room temperature
05 -
1 teaspoon vanilla extract
06 -
2 cups (250 g) all-purpose flour
07 -
1 teaspoon baking soda
08 -
1/2 teaspoon fine salt
09 -
2 teaspoons ground ginger
10 -
1 1/2 teaspoons ground cinnamon
11 -
1/4 teaspoon ground cloves
12 -
1/4 teaspoon ground nutmeg
For the coating
13 -
1/4 cup (50 g) granulated sugar
14 -
3/4 cup (90 g) powdered sugar
# Instructions:
01 -
In a large bowl, stir the melted butter, brown sugar, molasses, egg, and vanilla until smooth and glossy.
02 -
Add the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Fold just until a soft dough forms with no dry flour showing.
03 -
Cover the bowl and refrigerate for 1 hour, or until the dough is firm enough to scoop and roll without sticking badly.
04 -
Heat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper. Place granulated sugar in one small bowl and powdered sugar in another.
05 -
Scoop the dough into 1 1/2 tablespoon balls. Roll each ball in granulated sugar, then coat thickly in powdered sugar. Set them 2 inches apart on the baking sheets.
06 -
Bake for 10-12 minutes, rotating the pans halfway through, until the cookies are puffed, cracked, and set around the edges. The centers should still look soft.
07 -
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack. Cool fully before storing.
# Good to know:
01 -
Makes about 22 medium cookies.
02 -
Chilling helps the cookies bake thick with clear cracks.
03 -
Use unsulphured molasses, not blackstrap molasses.