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Gingerbread Crinkle Cookies

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Soft, chewy gingerbread crinkle cookies coated in white and powdered sugar for a classic crackled finish, filled with warm spices and rich molasses flavor.

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

  1. Let butter soften at room temperature for 10–15 minutes, then cut into cubes.
  2. In a large bowl, mix flour, brown sugar, cinnamon, ginger, baking soda, cloves, and salt with an electric mixer.
  3. Add butter and mix on medium-low until the mixture resembles fine, sandy crumbs.
  4. Reduce speed to low and slowly add molasses and milk. Increase to medium and blend until fully combined.
  5. Divide dough into two portions, shape into balls, wrap in plastic, and refrigerate 2–8 hours until firm.
  6. Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
  7. Working with one portion at a time, roll dough into 2-inch balls. If dough softens, return it to the fridge.
  8. Roll each ball first in white sugar, then generously in powdered sugar.
  9. Place cookies 1 inch apart and bake for about 12 minutes, until centers are just set.
  10. 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.

Nutrition

Find it online: https://chocolatecoveredamy.com/gingerbread-crinkle-cookies/