Description
Chewy, festive, and coated in snowy powdered sugar, these gingerbread crinkle cookies capture all the warmth of the holidays in every bite.
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)
Instructions
- In a large bowl, combine flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt. Mix briefly on low speed until blended.
- Add butter cubes and mix on medium-low until the texture resembles coarse, sandy crumbs (about 1½ minutes).
- 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.
- Divide dough into two disks, wrap in plastic wrap, and freeze for 20–30 minutes (or refrigerate 2 hours to overnight) until firm.
- Heat oven to 350°F (175°C) and line baking sheets with parchment paper.
- 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.
- 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