These Gingerbread Crinkle Cookies are soft, spicy, and oh-so-festive! With a hint of ginger and a dusting of powdered sugar, they look like little snowy treats.
Making these cookies is always a blast! I love watching them puff up and crack as they bake. They’re perfect for sharing or keeping all to yourself, no judgment here! 😄
Key Ingredients & Substitutions
All-purpose flour: This is the backbone of your cookies. If you’re looking to make them gluten-free, try a 1:1 gluten-free flour blend. Works surprisingly well!
Ground ginger: A key component for that distinctive gingerbread flavor. If you want a milder spice, use less or replace it with ground nutmeg. It adds a warm touch, but keep it subtle!
Molasses: It gives that deep flavor and nice chewiness. If you don’t have it, dark corn syrup can work in a pinch, but it won’t have the same richness.
Butter: Unsalted butter is ideal for this recipe. You can use margarine if needed, but the flavor might differ slightly. I love the buttery taste it gives!
Powdered sugar: Essential for that snowy coating! If you want less sweetness, you can reduce the amount—just dust them lightly instead!
What’s the Best Way to Ensure Soft and Chewy Cookies?
Getting your cookies just right can be tricky! To ensure they stay soft and chewy, there are key steps to follow:
- Chill the dough: Don’t skip the refrigeration step! Chilling helps the cookies retain their shape and not spread too much in the oven.
- Underbake slightly: Remove them when they are set but still soft in the middle. They will continue to firm up as they cool.
- Store properly: Keep the cookies in an airtight container. You can also add a slice of bread to keep them moist!
These tricks will help you get that perfect texture everyone loves in gingerbread! Happy baking!
Gingerbread Crinkle Cookies
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar, plus extra for rolling
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- Powdered sugar, for coating
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, plus 1 hour for chilling the dough, and then 10-12 minutes for baking. In total, you’ll need around 1 hour and 30 minutes to whip up these delicious cookies. Perfect for holiday gatherings or just enjoying at home!
Step-by-Step Instructions:
1. Whisk the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. This will help distribute the spices evenly throughout the cookies. Set the bowl aside for now.
2. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream the softened butter and 1 cup of granulated sugar together. Beat it until the mixture is light and fluffy—this should take about 2-3 minutes. The fluffiness is essential for a nice texture!
3. Mix in the Wet Ingredients:
Next, add the large egg, molasses, and vanilla extract to the butter-sugar mixture. Beat everything together until all the ingredients are well combined and smooth.
4. Combine Dry and Wet Mixtures:
Gradually add the bowl of dry ingredients into the wet mixture. Stir or mix gently until you have a thick dough. Don’t over-mix; just combine until there are no flour streaks left.
5. Chill the Dough:
Cover the dough with plastic wrap or a kitchen towel and place it in the refrigerator for at least 1 hour. This helps the flavors meld and makes it easier to handle later.
6. Preheat the Oven:
When you’re ready to bake, preheat your oven to 350°F (175°C). Also, line your baking sheets with parchment paper so the cookies don’t stick!
7. Shape the Dough:
Once the dough is chilled, take it out and roll it into 1-inch balls. Then, roll each ball first in granulated sugar to add sweetness, and then coat them generously in powdered sugar for that lovely crinkle effect.
8. Bake the Cookies:
Place the powdered sugar-coated dough balls on the prepared baking sheets, leaving about 2 inches between them. Bake in the preheated oven for 10-12 minutes or until the tops are set and have that beautiful cracked appearance but still look a bit soft in the center.
9. Cool and Enjoy:
After baking, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to wire racks to cool completely. This will allow them to finish cooking and firm up a little more!
Now, enjoy your beautifully cracked, spiced gingerbread cookies! They’re perfect for sharing, gifting, or simply indulging in yourself during the cozy season.
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, this may change the texture slightly, making the cookies a bit denser. You might want to use a blend of both for a lighter result.
What Should I Do If My Dough Is Too Sticky?
If the dough feels too sticky to handle after chilling, sprinkle a little flour on your hands and the work surface. You can also chill it for an extra 15-30 minutes to make it easier to shape into balls.
Can I Freeze the Dough or Baked Cookies?
Absolutely! You can freeze the dough for up to 3 months. Shape the dough into balls, freeze them on a baking sheet, then transfer to a zip-top freezer bag. Baked cookies can also be frozen; just ensure they’re cooled completely before wrapping them in an airtight container or bag.
What If I Don’t Have Molasses?
If you don’t have molasses, you can substitute with dark corn syrup or honey, but the flavor will be a bit different. For more of that signature gingerbread taste, try using a combination of brown sugar and corn syrup. 1/4 cup brown sugar mixed with a tablespoon of water can work as a substitute!
