Gingerbread Crinkle Cookies Recipe

I absolutely adore this recipe because it’s like a warm, spicy hug in cookie form, bringing back nostalgic holiday vibes every time I bake them. Plus, there’s something so satisfying about biting into those crinkly tops, with just the right amount of spice and sweetness.

The warmth of spices in my Gingerbread Crinkle Cookies is what I adore. They contain 2 teaspoons of ground ginger and a whisper of clove, and it’s these spices that mingled oh-so-naicely with a bowl full of cinnamon for a cookie that tastes like Christmas.

Molasses gives the cookies a rich, deep flavor, and a dusting of confectioners’ sugar provides a perfect crinkled effect.

Ingredients

All-purpose flour: Offers form, a high-carb profile.

Ginger powder: Imparts warmth and spice; beneficial for digestion.

Sodium bicarbonate: A rising agent that helps cookies rise.

Sugar that has been granulated: The quality of sweetness and the ability to brown; a carbohydrate-rich food.

Molasses: A rich taste, and a source of iron and potassium.

Cinnamon, in its ground form, brings warmth and may help regulate blood sugar.

Ingredient Quantities

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1/4 cup molasses
• 2 teaspoons vanilla extract
• 1/3 cup confectioners’ sugar (for coating)

Instructions

1. Set your oven to 350°F (175°C) and prepare your sheets for baking with parchment paper.

2. In a medium bowl, combine the flour, ground ginger, cinnamon, baking soda, ground cloves, and salt. Set aside.

3. In a big bowl, beat the softened butter and granulated sugar together until they are light and fluffy.

4. Add the egg and mix until well blended. Then, add the molasses and vanilla extract. Mix until thoroughly combined.

5. Slowly incorporate the dry ingredients into the wet ingredients. Combine them until you have a smooth batter, but don’t overmix.

6. Make the dough easier to handle by cooling it for at least 30 minutes in the refrigerator.

7. Once the mixture has chilled, use a tablespoon-sized scoop to portion the dough. Roll the dough between your hands to form a smooth ball.

8. Coat each ball entirely with confectioners’ sugar by rolling it in the sweet powder.

9. Set the balls that have been coated onto the baking sheets you have ready, and keep them about 2 inches apart.

10. Place in the oven that has been preheated to 350°F. Bake for 10–12 minutes until the edges are set and the tops are crinkled. If you have a convection oven, set the temperature to 325°F and bake for 10–12 minutes. Let the cookies cool on the baking sheet for a few minutes before placing them on a wire rack to cool completely.

Equipment Needed

1. Oven
2. Baking sheets
3. Parchment paper
4. Medium bowl
5. Large bowl
6. Electric mixer or whisk
7. Mixing spoon or spatula
8. Tablespoon-sized scoop or measuring spoon
9. Refrigerator
10. Hands (for rolling dough)
11. Wire rack

FAQ

• Q: Can I substitute the all-purpose flour with a gluten-free alternative?Yes, a gluten-free flour blend can be used, but the texture might differ a bit.
• Q: How should I store the cookies?The cookies can be kept in an airtight container at room temperature for about a week.
• Q: Can I freeze the dough?Q: Can you freeze cookie dough, and if so, how should you do it, and for how long can you keep it in the freezer?
• Q: Is there a substitute for molasses?Honey and dark corn syrup can be used, but they will change the flavor somewhat.
• Q: Can I use salted butter instead of unsalted?A: Yes, but omit the 1/4 teaspoon of salt if you use salted butter.
• Q: What if I don’t have ground cloves?You can use allspice as a substitute, or you can just increase the amount of cinnamon slightly.

Substitutions and Variations

All-purpose flour: For a gluten-free option, substitute with 2 1/4 cups of a gluten-free all-purpose flour blend.
Coconut sugar can be used as a substitute for granulated sugar in recipes that call for a cup or less. For every 1 cup of granulated sugar in the recipe, substitute with 1 cup of coconut sugar.
Butter: For a dairy-free version, substitute 3/4 cup of coconut oil or vegan butter.
Molasses: For a milder flavor, use 1/4 cup of maple syrup. However, your cookies may be less rich.
Ethereal being: Replace with 1/4 cup of unsweetened applesauce or a flax being (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for an ethereal-free alternative.

Pro Tips

1. Chill the Dough Longer While 30 minutes in the refrigerator is the minimum, chilling the dough for an hour or more can help the flavors meld and make the dough easier to handle and shape.

2. Use Fresh Spices Make sure your ground ginger, cinnamon, and cloves are fresh. Spices lose their potency over time, so using fresher ones will make your cookies more flavorful.

3. Adjust Molasses for Flavor If you prefer a stronger molasses flavor, you can increase the amount slightly. Just be mindful that this may affect the dough’s texture and the cookies’ sweetness.

4. Uniform Size and Shape Use a cookie scoop to ensure that all the dough balls are the same size. This helps the cookies bake evenly.

5. Double Sugar Coat For a more pronounced crinkle effect, roll the dough balls in the confectioners’ sugar twice. Roll once, let them sit for a minute, and then roll again before baking.