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Close-up of delicious Gingerbread Crinkle Cookies, showcasing their cracked surface and festive appeal.
Lady Maria

Best Gingerbread Crinkle Cookies Ever

These Gingerbread Crinkle Cookies offer a delightful combination of soft, chewy texture and warm gingerbread spices, finished with a crackled, powdered sugar coating. This recipe is designed to be practically foolproof, ensuring a batch of perfectly spiced and satisfying cookies every time.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar

Equipment

  • medium bowl
  • Large bowl
  • Stand mixer or hand mixer
  • measuring cups and spoons
  • whisk
  • Spatula
  • Plastic wrap
  • Baking sheets
  • parchment paper
  • small bowl
  • wire rack

Method
 

  1. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
  2. In a large bowl (or the bowl of a stand mixer), cream together the softened butter and brown sugar until light and fluffy (3-5 minutes), scraping down the sides of the bowl occasionally.
  3. Beat in the molasses, egg, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
  5. Cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight.
  6. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  7. In a small bowl, combine the granulated sugar and powdered sugar.
  8. Roll the chilled dough into 1-inch balls.
  9. Roll each ball in the sugar mixture, making sure it's completely coated.
  10. Place the coated cookie dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
  11. Bake for 8-10 minutes, or until the edges are set and the tops are starting to crackle.
  12. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months. For variations, add 1/4 cup of unsweetened cocoa powder for chocolate gingerbread, drizzle with lemon glaze, add spices to the sugar coating, or include citrus zest in the dough. If cookies spread too thin, chill the dough longer. If cookies are dry, don't overbake and measure flour correctly. Ensure enough powdered sugar is used for crackling. Adjust spices to taste.