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Holiday magic fills my kitchen whenever I bake these gingerbread crinkle cookies. With their soft, chewy middles and beautiful crackly sugar-covered tops, they're perfect for giving as gifts or enjoying with friends. The warm spices and rich molasses create a festive taste and a cozy smell that stays in the air long after you've finished baking.
After I made these for our neighborhood cookie swap, they quickly became our family's December must-have. My nieces and nephews ask for them every holiday season, which gives me the perfect reason to whip up an extra batch.
Simple Ingredients List
- All-purpose flour: Gives these cookies their perfect bite. Try unbleached varieties for better taste.
- Ground ginger: Adds that zingy warmth. Make sure your spice is newly opened for best flavor.
- Ground cinnamon: Creates that homey feeling. Try Vietnamese cinnamon if you want extra punch.
- Baking soda: Makes those beautiful cracks happen. Double-check it's not expired for proper rising.
- Salt: Boosts both sweetness and spiciness. Table salt works fine, but sea salt tastes better.
- Unsalted butter: Adds richness and softness. Skip substitutes for the best results.
- Brown sugar: Brings a caramel-like sweetness. Go for dark brown if you want stronger flavor.
- Large egg: Holds everything together. Beat lightly for the best texture.
- Molasses: The key to true gingerbread flavor. Stick with regular or light types, not blackstrap.
- Vanilla extract: Smooths out the spice flavors. Pure extract makes a big difference.
- Powdered sugar: Creates that snowy crackled look. Give it a quick sift to avoid lumps.
- Ground cloves: Adds depth to the spice mix. Just a pinch does the trick.
- Ground nutmeg: Completes the spice blend. Grate it fresh if you can for amazing smell.
Baking Instructions
- Mix Your Butter Base:
- Beat the soft butter with brown sugar in a big bowl for a full three minutes until it looks fluffy and lighter in color. When you stir it with a spatula, it should feel smooth and creamy.
- Add Wet Stuff:
- Drop in your egg, pour the molasses, and add the vanilla. Mix for half a minute until everything looks shiny and blended with no streaks left.
- Prep Dry Mix:
- In another bowl, stir together your flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until they're fully mixed. This helps spread all those yummy spices evenly.
- Create Your Dough:
- Add the dry stuff to your wet mixture bit by bit, mixing gently after each addition. Stir just until you get a smooth, slightly tacky dough. Don't mix too much or your cookies won't be soft.
- Rest Time:
- Wrap up your dough and pop it in the fridge for at least two hours. This waiting step makes the flavors come together and helps your cookies stay thick instead of spreading too thin.
- Form Cookie Balls:
- Scoop out tablespoons of chilled dough and roll them into walnut-sized balls with your hands. Then coat each ball completely in powdered sugar – don't be shy, a thick coating makes those pretty cracks stand out.
- Bake Them Up:
- Set your sugar-coated balls about two inches apart on your cookie sheet. Bake at 350°F for 10-12 minutes until you see deep cracks form on top. The edges should feel set but the middle should still be soft. Let them sit on the hot pan for five minutes before moving to a cooling rack.
The molasses really makes these crinkle cookies special. Every time I pour it into the bowl, I think about my grandma. She always told me that letting the dough rest in the fridge wasn't just a step to skip – it's what makes these cookies taste amazing.
Tasty Upgrades
You can use half whole wheat flour if you want something a bit heartier. Need dairy-free treats? Plant-based butter works great too. Don't be afraid to play around – try adding some orange zest or bits of candied ginger to bring out even more of that warm, spicy goodness.
Perfect Pairings
These cookies taste fantastic on their own, but I love having them with spiced tea or warm apple cider. Want something fancier? Put vanilla ice cream or whipped cream between two cookies for a mini dessert sandwich. My kids can't resist dipping them in hot chocolate, which always brings out my biggest smile.
Fun Variations
Spiced cookies go back hundreds of years to medieval times, and practically every culture has their own version. These crinkles put an American spin on tradition by mixing cozy spices with sweet sugary coating for something both familiar and new. Add a dash of cardamom for a Nordic winter treat, or mix in some lemon zest for a springtime version. During the holidays, try rolling them in sparkly sugar for extra festive flair.
Even my friends who normally avoid gingerbread come back for seconds of these crinkles because the sugar coating perfectly balances the spices. The first batch I brought to a bake sale disappeared in minutes, and I went home with tons of people asking for my recipe. My nephew discovered his love of baking with these cookies, and now making them together has become our special yearly tradition.
Common Questions About This Recipe
- → How do I achieve the signature crinkle on these cookies?
Make sure to coat your chilled dough balls completely in powdered sugar before they go in the oven. As they bake and expand, the surface cracks naturally, creating that beautiful crinkle pattern everyone loves.
- → What kind of molasses should I use?
Go with regular unsulphured molasses for the best taste. Stay away from blackstrap molasses as it's way too intense and can make your cookies taste bitter.
- → Can I freeze the dough or baked cookies?
Absolutely! For dough, form your balls first, freeze them on a tray, then pop them in a freezer bag. Already baked cookies? Just store them in an airtight container and they'll keep for up to 2 months in the freezer.
- → How do I keep the cookies soft?
The trick is to put them in an airtight container with a small piece of bread. The bread will share its moisture with the cookies, keeping them wonderfully soft for days.
- → What pairs well with gingerbread crinkle cookies?
They're amazing with hot drinks like tea or apple cider. You can also add them to your holiday cookie plates for a nice mix of flavors and festive colors.