Soft Spiced Gingerbread Crinkle Cookies (Printable Version)

Soft spiced cookies with cracked sugar coating and warm holiday spices

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 tsp baking soda
03 - 2 tsp ground ginger
04 - 1 tsp ground cinnamon
05 - 1/4 tsp ground cloves
06 - 1/4 tsp ground nutmeg
07 - 1/4 tsp salt

→ Wet Ingredients

08 - 1/2 cup unsalted butter, room temperature
09 - 1/2 cup packed brown sugar
10 - 1/4 cup unsulphured molasses
11 - 1 large egg
12 - 1 tsp vanilla extract

→ For Rolling

13 - 1/2 cup granulated sugar
14 - 1/2 cup powdered sugar (confectioners' sugar)

# How to Make It:

01 - In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt until well combined.
02 - In a large bowl, beat butter and brown sugar together until light and fluffy, about 2-3 minutes using an electric mixer.
03 - Add molasses, egg, and vanilla extract to the butter mixture. Beat until completely smooth and incorporated.
04 - Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
05 - Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up for easier handling.
06 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
07 - Scoop tablespoon-sized portions of chilled dough and roll each into a smooth ball between your palms.
08 - Roll each ball first in granulated sugar, then generously in powdered sugar until completely coated for the crinkle effect.
09 - Place the sugar-coated balls 2 inches apart on prepared baking sheets to allow for spreading during baking.
10 - Bake for 10-12 minutes, until cookies are set but still slightly soft in the center. The tops should show distinct crinkles.
11 - Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Tips:

01 -
  • The crinkle effect makes them look professionally fancy despite being incredibly simple to make
  • That perfect chewy center with crisp edges hits every texture craving
  • Molasses gives them depth you just cannot fake with other sweeteners
02 -
  • Chilling the dough is mandatory because warm dough will spread too much and lose that crinkle pattern
  • The double sugar coating works together—granulated creates the cracks while powdered makes them show up dramatically
  • Underbaking slightly is better than overbaking since they continue cooking on the hot pan
03 -
  • Roll the dough balls in powdered sugar right before baking—storing them already coated makes the sugar dissolve
  • Room temperature ingredients combine more smoothly, creating a better texture

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