This holiday season I’ve baked a LOT of cookies. The most common flavour? Ginger/gingerbread. It’s my favourite holiday flavour and I couldn’t resist sneaking in one last recipe before we wrap up the year. The final addition to our gingerbread collection this year is these gingerbread crinkle cookies!
They’re everything you love about a crinkle cookie, with the warm, comforting flavours of gingerbread.
These cookies are joining a long line of ginger recipes here on the blog. We’ve got ginger cookies, gingerbread macarons, ginger chocolate chip cookies, gingerbread biscotti, and a gingerbread loaf. The only one of those I didn’t remake this year was the gingerbread loaf, but there’s still time! We’re stuck in winter for the next couple of months so we have lots of comforting baking in our futures.
Right now, I’d say my two favourite ginger treats are the gingerbread biscotti and these gingerbread crinkle cookies. I’m seriously considering running to the store just to get some more molasses so I can make both of these again.
I think these gingerbread crinkles might be my favourite crinkles of all time, too. Don’t get me wrong, I love the classic chocolate crinkle and my lemon crinkles. But gingerbread? Maybe it’s just the time of year, but I really can’t get enough.
I’m going to let you in on a little crinkle cookie secret. I don’t think I’ve mentioned it before, but in case I have, here it is again. The key to not having the powdered sugar melt into your cookies as they bake is rolling them in granulated sugar first. By some baking magic, this will ensure that most of your powdered sugar stays right on top of the cookie, and doesn’t bake into it.
A light roll in granulated sugar and a heavy-handed roll in powdered sugar is what we want.
If there is one cookie you make before 2021 is up, these should be it. Grab your molasses, cozy spices, and powdered sugar and get to work. You’ll love them!
Gingerbread Crinkle Cookies
Ingredients
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 1 cup light brown sugar
- 2 eggs
- 1/3 cup molasses
- 1 tsp. Vanilla extract
- 2 2/3 cup all-purpose flour
- 1/2 tsp. salt
- 2 1/2 tsp. ginger
- 2 tsp. cinnamon
- 1/2 tsp. cloves
- 1/4 tsp. nutmeg
- 2 tsp. baking soda
- Sugar, for rolling
- 1/2 cup powdered sugar, for rolling
Directions
- Step 1 In a small bowl, combine the flour, salt, ginger, cinnamon, cloves, nutmeg, and baking soda. Set aside.
- Step 2 Cream together the butter and sugar until light and fluffy. Add in the eggs, molasses, and vanilla extract, beating to combine.
- Step 3 Stir in the flour mixture, mixing until everything is incorporated. Refrigerate the dough for at least 2 hours.
- Step 4 While the dough is chilling, preheat the oven to 350°F and line baking sheets with parchment paper.
- Step 5 Remove the dough from the fridge and shape the dough into tablespoon-size balls. Roll each ball in granulated sugar, then liberally roll in powdered sugar and place on prepared baking sheets.
- Step 6 Bake for 10-13 minutes. Leave cookies to cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely.
