Gingerbread Crinkle Cookies are the perfect addition to your holiday cookie recipes lineup. Their soft, chewy texture combined with the festive spices creates a delightful aroma that fills your kitchen with warmth and cheer. Imagine taking a bite of these cookies, the sweetness of brown sugar mingling with the spices of ginger, cinnamon, and cloves—it’s like a cozy hug on a chilly winter evening. Whether you’re baking for a holiday gathering or just treating yourself on a weeknight, these cookies are sure to steal the spotlight with their charming cracked tops dusted in powdered sugar.
- Why This Recipe Is Worth Your Time
- Main Ingredients
- Tools Needed
- Step-by-Step Instructions
- Pro Tips for Perfect Gingerbread Crinkle Cookies
- Serving Ideas and Pairings
- Variations and Swaps for Gingerbread Crinkle Cookies
- Leftovers and Storage Tips
- Nutrition Notes
- Frequently Asked Questions About Gingerbread Crinkle Cookies
Why This Gingerbread Crinkle Cookies Recipe Is Worth Your Time
These Gingerbread Crinkle Cookies are not just about looks; they offer a beautiful balance of flavors that make every bite memorable. The combination of spices creates a warm, inviting taste that encapsulates the essence of the holiday season. The use of brown sugar adds a rich depth, while the powdered sugar coating enhances the cookies’ festive appearance and texture. Plus, the crinkle effect you achieve by refrigerating the dough is not only visually appealing but also ensures a soft center with slightly crisp edges. This recipe is practical, straightforward, and yields cookies that will impress your family and friends without requiring advanced baking skills.
Main Ingredients for Gingerbread Crinkle Cookies
Before we dive into the baking process, let’s take a closer look at the essential ingredients that make these cookies so special.
- All-purpose flour (2 ¼ cups / 270g): Forms the base of the cookies and provides structure.
- Ground ginger (2 teaspoons): Adds a warm, spicy flavor that is essential for gingerbread.
- Ground cinnamon (1 teaspoon): Contributes sweetness and warmth, enhancing the overall flavor profile.
- Ground cloves (½ teaspoon): Provides a deep, aromatic essence to the cookies.
- Ground nutmeg (½ teaspoon): Adds a hint of nutty warmth that complements the spices.
- Baking soda (1 teaspoon): Acts as a leavening agent, helping the cookies to rise slightly.
- Salt (¼ teaspoon): Enhances all the flavors, balancing sweetness.
- Unsalted butter (¾ cup / 170g, softened): Provides richness and moisture to the dough.
- Brown sugar (1 cup / 200g, packed): Adds sweetness and a rich flavor, contributing to the chewy texture.
- Large egg (1): Binds the ingredients together and adds moisture.
- Molasses (¼ cup / 60ml): Imparts a deep, sweet flavor and a chewy texture, integral to gingerbread.
- Vanilla extract (2 teaspoons): Adds a lovely aromatic sweetness that balances the spices.
- Powdered sugar (½ cup / 60g, for coating): Provides a sweet, snowy finish that enhances the cookies’ visual appeal.
Tools Needed for Gingerbread Crinkle Cookies
ToolPurpose / what it helps withMixing bowlsTo combine wet and dry ingredients separately.Hand mixer or stand mixerFor creaming the butter and sugar together until light and fluffy.Cookie scoopTo portion out the dough evenly for uniform cookies.Baking sheetsFor baking the cookies evenly in the oven.Parchment paper or silicone baking matFor easy cleanup and to prevent sticking.Wire cooling rackTo cool the cookies evenly after baking.
Step-by-Step Instructions for Gingerbread Crinkle Cookies
Now that we’ve gathered our ingredients and tools, let’s go through the steps to create these delightful cookies. The process is simple, but it requires a little patience, especially when it comes to chilling the dough.
- In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, and salt until fully combined. In a separate large bowl, use a hand mixer or stand mixer to beat the softened unsalted butter and packed brown sugar on medium speed until light and fluffy, about 2 to 3 minutes. Add the large egg, molasses, and vanilla extract, then beat again until the mixture is fully incorporated. Gradually mix the dry ingredients into the wet ingredients just until combined. Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours or overnight to enhance the crinkle effect during baking.
- Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper or a silicone baking mat for easy cleanup. Scoop tablespoon-sized portions of dough using cookie scoops, then roll each portion into a ball. Since the dough will be sticky, working quickly is beneficial. Roll each dough ball generously in powdered sugar until fully coated, ensuring a heavy coating for an enhanced crinkle effect during baking.
- Place the powdered sugar-coated dough balls about 2 inches apart on a sturdy baking sheet. Bake for 10 to 12 minutes, or until the cookies have spread and the tops have formed deep cracks. The edges should be firm while the centers remain soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
Pro Tips for Perfect Gingerbread Crinkle Cookies
- Chill the dough long enough: For the best results, refrigerate the dough for at least 2 hours, or even overnight. This helps develop flavor and enhances the crinkle effect.
- Use a cookie scoop: This ensures uniform cookie sizes, which promotes even baking.
- Coat generously: Make sure to coat the dough balls thoroughly in powdered sugar to achieve that beautiful crinkle look.
- Don’t overbake: Keep an eye on the cookies; they should be soft in the center when you take them out of the oven.
- Experiment with spices: Feel free to adjust the spices according to your taste. You can add a pinch of cardamom for an extra layer of flavor.
- Let them cool properly: Allow the cookies to cool on the baking sheet before transferring them to a cooling rack to maintain their soft texture.
- Store properly: Keep the cookies in an airtight container to maintain their freshness.
Serving Ideas and Pairings
- Serve with a glass of warm milk or a cup of spiced chai for a comforting treat.
- Pair with vanilla ice cream for an indulgent dessert.
- Enjoy with coffee or hot cocoa during cozy evenings.
- Garnish with a sprinkle of cinnamon or nutmeg on top for added flavor.
- Present on a festive platter for holiday gatherings or cookie swaps.
Variations and Swaps for Gingerbread Crinkle Cookies
Faster Weeknight Version
If you’re short on time, you can skip the chilling step and bake the cookies right after mixing. They may not crinkle as much, but they will still taste delicious.
Lighter Version
Substitute half the butter with unsweetened applesauce to reduce the fat content while maintaining moisture and sweetness.
High-Protein Version
Incorporate some protein powder into the dry ingredients, adjusting the flour quantity accordingly. This will give a protein boost without compromising the flavor.
Budget-Friendly Version
Use margarine instead of butter and granulated sugar instead of brown sugar to save on costs. The flavor will be slightly different, but still enjoyable.
Leftovers and Storage Tips
- Store leftover cookies in an airtight container at room temperature for up to one week.
- You can freeze the cookies for up to three months. Just ensure they are well-wrapped to prevent freezer burn.
- To reheat, place cookies in a warm oven for a few minutes until just warmed through, or microwave for a few seconds.
- To maintain freshness, separate layers of cookies with parchment paper in the container.
Nutrition Notes
These Gingerbread Crinkle Cookies are not just a treat; they provide a satisfying balance of flavors and textures. Each cookie contains approximately 120 calories, with a good mix of carbohydrates and fats. For those concerned with allergies, you can substitute the butter with a dairy-free option, and the egg can be replaced with a flax egg for a vegan version. Always check ingredient labels if you are managing dietary restrictions.
Frequently Asked Questions About Gingerbread Crinkle Cookies
Can I make Gingerbread Crinkle Cookies ahead of time?
Yes, you can make the dough ahead of time and refrigerate it for up to 3 days before baking. Just roll and coat in powdered sugar right before baking.
What can I substitute for molasses in Gingerbread Crinkle Cookies?
You can use honey or maple syrup as a substitute, but it will slightly alter the flavor and texture of the cookies.
How do I achieve the best crinkle effect for Gingerbread Crinkle Cookies?
Make sure to chill the dough properly before baking and roll the dough balls generously in powdered sugar.
Can I use gluten-free flour for Gingerbread Crinkle Cookies?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Just ensure it contains xanthan gum for proper texture.
How long do Gingerbread Crinkle Cookies last?
These cookies can last up to a week at room temperature when stored properly in an airtight container.
If you’re looking for a cookie that embodies the essence of the holidays, give this Gingerbread Crinkle Cookies recipe a try. They’re sure to become a staple in your festive baking traditions!
Gingerbread Crinkle Cookies: A Festive Delight
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This irresistible gingerbread crinkle cookies: a festive delight is the perfect way to end any meal. Made with 2 ¼ cups (270g) all-purpose flour, ground ginger, and ground cinnamon, it’s a sweet treat that will satisfy any dessert craving.
Ingredients
- 2 ¼ cups (270g) all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- 1 large egg
- ¼ cup (60ml) molasses
- 2 teaspoons vanilla extract
- ½ cup (60g) powdered sugar, for coating
Instructions
- In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, and salt until fully combined. In a separate large bowl, use a hand mixer or stand mixer to beat the softened unsalted butter and packed brown sugar on medium speed until light and fluffy, about 2 to 3 minutes. Add the large egg, molasses, and vanilla extract, then beat again until the mixture is fully incorporated. Gradually mix the dry ingredients into the wet ingredients just until combined. Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours or overnight to enhance the crinkle effect during baking.
- Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper or a silicone baking mat for easy cleanup. Scoop tablespoon-sized portions of dough using cookie scoops, then roll each portion into a ball. Since the dough will be sticky, working quickly is beneficial. Roll each dough ball generously in powdered sugar until fully coated, ensuring a heavy coating for an enhanced crinkle effect during baking.
- Place the powdered sugar-coated dough balls about 2 inches apart on a sturdy baking sheet. Bake for 10 to 12 minutes, or until the cookies have spread and the tops have formed deep cracks. The edges should be firm while the centers remain soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
