I enjoy this recipe because the spices shine through boldly, and the molasses keeps the cookies moist and chewy. Freezing or refrigerating the dough gives the cookies their classic crinkle appearance, and the double coating of sugar adds just the right touch of sweetness. I also love that I can prepare the dough ahead of time, making it easy to bake fresh cookies the day of an event.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 ½ sticks unsalted butter 3 cups all-purpose flour ¾ cup packed dark brown sugar 1 tablespoon ground cinnamon 1 tablespoon ground ginger ¾ teaspoon baking soda ½ teaspoon ground cloves ½ teaspoon salt ¾ cup molasses 2 tablespoons whole milk ½ cup white sugar ½ cup powdered sugar
Directions
I let the butter soften slightly at room temperature for 10–15 minutes, then cut it into cubes.
In a large bowl, I mix the flour, brown sugar, cinnamon, ginger, baking soda, cloves, and salt with an electric mixer until combined.
I add the butter pieces and mix on medium-low until the mixture becomes sandy and resembles fine meal.
I reduce the mixer speed to low and slowly add the molasses and milk. Once everything is moistened evenly, I increase the speed to medium and blend until fully combined.
I transfer the dough to my work surface, divide it into two portions, shape each into a ball, and wrap them in plastic. I refrigerate the dough for 2–8 hours, or until firm.
When ready to bake, I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
I remove one portion of dough from the fridge and pinch off small amounts to roll into 2-inch balls, working quickly to avoid warming the dough. If it softens too much, I return it to the fridge.
I roll each ball first in white sugar, then generously in powdered sugar, and place them 1 inch apart on the prepared baking sheets.
I bake for about 12 minutes, just until the centers are set. I avoid overbaking to keep the cookies soft.
I cool them on the baking sheet for 2 minutes before moving them to a wire rack to cool completely.
Servings and Timing
This recipe makes 24 cookies. Prep time is about 30 minutes, cook time 15 minutes, and chilling time about 2 hours 10 minutes, for a total of roughly 2 hours 55 minutes.
Variations
I sometimes add a pinch of nutmeg for extra warmth.
I like rolling the dough in coarse sugar before the powdered sugar for added crunch.
I occasionally add finely chopped crystallized ginger for a spicy kick.
I enjoy making the cookies smaller for bite-sized treats.
Storage/Reheating
I store the baked cookies in an airtight container at room temperature for up to a week. The dough can also be made ahead and refrigerated overnight or frozen for later use. If freezing, I thaw the dough slightly before rolling into balls and coating with sugars.
FAQs
Why do I need to chill the dough?
Chilling keeps the cookies from spreading too much and helps create the signature crinkle look.
Can I freeze the dough?
Yes, I freeze the wrapped dough for up to 2 months and thaw it enough to shape before baking.
Why roll the cookies in two types of sugar?
The white sugar helps create structure, while the powdered sugar gives the crinkle effect and sweetness.
My cookies didn’t crack—what went wrong?
The dough may have been too warm; I keep it chilled until just before rolling and baking.
Can I make the cookies larger or smaller?
Yes, but the bake time will change slightly depending on size.
Can I swap dark brown sugar for light brown sugar?
I can, but dark brown sugar gives a deeper molasses flavor.
Why are my cookies dry?
They were likely overbaked; I remove them as soon as the centers are just set.
Can I substitute margarine for butter?
Butter gives the best texture, but margarine will work if needed.
How do I prevent the dough from sticking to my hands?
I chill it well and dust my hands lightly with flour or sugar.
Can I add chocolate?
Yes, I sometimes stir in mini chocolate chips for a fun twist.
Conclusion
I love how these gingerbread crinkle cookies bring together rich molasses, bold spices, and a soft, tender texture wrapped in a sparkling sugar coating. They’re festive, flavorful, and perfect for gifting, sharing, or simply enjoying warm from the oven.
Soft, chewy gingerbread crinkle cookies coated in white and powdered sugar for a classic crackled finish, filled with warm spices and rich molasses flavor.
Author:Amy
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:2 hours 55 minutes
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 1/2 sticks unsalted butter, softened slightly
3 cups all-purpose flour
3/4 cup packed dark brown sugar
1 tbsp ground cinnamon
1 tbsp ground ginger
3/4 tsp baking soda
1/2 tsp ground cloves
1/2 tsp salt
3/4 cup molasses
2 tbsp whole milk
1/2 cup white sugar
1/2 cup powdered sugar
Instructions
Let butter soften at room temperature for 10–15 minutes, then cut into cubes.
In a large bowl, mix flour, brown sugar, cinnamon, ginger, baking soda, cloves, and salt with an electric mixer.
Add butter and mix on medium-low until the mixture resembles fine, sandy crumbs.
Reduce speed to low and slowly add molasses and milk. Increase to medium and blend until fully combined.
Divide dough into two portions, shape into balls, wrap in plastic, and refrigerate 2–8 hours until firm.
Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
Working with one portion at a time, roll dough into 2-inch balls. If dough softens, return it to the fridge.
Roll each ball first in white sugar, then generously in powdered sugar.
Place cookies 1 inch apart and bake for about 12 minutes, until centers are just set.
Cool on the baking sheet for 2 minutes, then transfer to a wire rack.
Notes
Add a pinch of nutmeg for extra warmth.
Roll in coarse sugar before powdered sugar for crunch.
Add finely chopped crystallized ginger for spice.
Make smaller bite-sized cookies and reduce bake time slightly.
