Gingerbread Crinkle Cookies

Classic Holiday Crinkle Cookies

Chewy, festive, and coated in snowy powdered sugar — these gingerbread crinkle cookies capture all the warmth of the holidays in every bite. With brown sugar, molasses, and cozy spices, they’re the ultimate Christmas cookie for gifting or gatherings.

Yield: 24 cookies
Prep Time: 30 min
Cook Time: 10–12 min
Chill Time: 30–120 min
Total Time: 40–45 min

Ingredients

• 3 cups (375 g) all-purpose flour
• ¾ cup (150 g) packed dark brown sugar
• ¾ tsp baking soda
• 1 Tbsp ground cinnamon
• 1 Tbsp ground ginger
• ½ tsp ground cloves
• ½ tsp salt
• 12 Tbsp (170 g) unsalted butter, softened but cool, cut into cubes
• ¾ cup (180 ml) unsulphured molasses (not blackstrap)
• 2 Tbsp milk
• ½ cup (100 g) granulated sugar (for rolling)
• ½ cup (60 g) confectioners’ sugar (for rolling)

Step-by-Step Instructions

1. Mix dry ingredients.
   In a large bowl, combine flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt. Mix briefly on low speed until blended.
2. Cut in the butter.
   Add butter cubes and mix on medium-low until the texture resembles coarse, sandy crumbs (about 1½ minutes).
3. Add wet ingredients.
   Reduce speed to low and pour in molasses and milk. Mix until evenly moistened, then beat on medium for about 10 seconds until the dough comes together.
4. Chill the dough.
   Divide dough into two disks, wrap in plastic wrap, and freeze for 20–30 minutes (or refrigerate 2 hours to overnight) until firm.
5. Preheat oven.
   Heat oven to 350°F (175°C) and line baking sheets with parchment paper.
6. Shape & coat.
   Scoop about 1 Tbsp of dough per cookie and roll into balls. Coat each ball first in granulated sugar, then in confectioners’ sugar for the classic crinkle finish.
7. Bake.
   Place dough balls 1 inch apart and bake for 12 minutes, or until centers are just set. Let cool on the sheet for 2 minutes before transferring to a wire rack.

Pro Tips

• Chill before baking: Keeps cookies thick, soft, and chewy.
• Double sugar coating: Rolling first in granulated sugar helps the powdered sugar stay bright and intact.
• Storage: Keep in an airtight container at room temperature for up to 1 week, or freeze unbaked dough for up to 1 month.
• Too warm dough? Chill the shaped dough balls for 10 minutes before baking to preserve the crinkle pattern.

Nutrition Info

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Classic Holiday Crinkle Cookies

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• Author: carlosramirez
• Total Time: 45 minutes
• Yield: 24 cookies
• Diet: Vegetarian

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Description

Chewy, festive, and coated in snowy powdered sugar, these gingerbread crinkle cookies capture all the warmth of the holidays in every bite.

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Ingredients

• 3 cups (375 g) all-purpose flour
• ¾ cup (150 g) packed dark brown sugar
• ¾ tsp baking soda
• 1 Tbsp ground cinnamon
• 1 Tbsp ground ginger
• ½ tsp ground cloves
• ½ tsp salt
• 12 Tbsp (170 g) unsalted butter, softened but cool, cut into cubes
• ¾ cup (180 ml) unsulphured molasses (not blackstrap)
• 2 Tbsp milk
• ½ cup (100 g) granulated sugar (for rolling)
• ½ cup (60 g) confectioners’ sugar (for rolling)

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Instructions

1. In a large bowl, combine flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt. Mix briefly on low speed until blended.
2. Add butter cubes and mix on medium-low until the texture resembles coarse, sandy crumbs (about 1½ minutes).
3. Reduce speed to low and pour in molasses and milk. Mix until evenly moistened, then beat on medium for about 10 seconds until the dough comes together.
4. Divide dough into two disks, wrap in plastic wrap, and freeze for 20–30 minutes (or refrigerate 2 hours to overnight) until firm.
5. Heat oven to 350°F (175°C) and line baking sheets with parchment paper.
6. Scoop about 1 Tbsp of dough per cookie and roll into balls. Coat each ball first in granulated sugar, then in confectioners’ sugar for the classic crinkle finish.
7. Place dough balls 1 inch apart and bake for 12 minutes, or until centers are just set. Let cool on the sheet for 2 minutes before transferring to a wire rack.

Notes

Chill before baking for thick, soft, and chewy cookies. Store in an airtight container at room temperature for up to 1 week, or freeze unbaked dough for up to 1 month.

• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American