Gingerbread Crinkle Cookies

A closeup of gingerbread crinkle cookies on a wooden board.

4.50 from 2 votes

Soft and chewy gingerbread crinkle cookies coated in powdered sugar and full of warm holiday spices. Perfect for holiday and anytime baking.

Prep Time20

Total Bake Time36

Chill2

Total Time2 56

Course: Cookies, Holiday, No-Eggs

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 144kcal

Ingredients

12 Tablespoon Unsalted butter room temperature
¾ cup (165 g) Dark brown sugar
¾ cup (252.75 g) Molasses
2 Tablespoon Milk
3 cups (375 g) All-purpose flour
¾ teaspoon Baking soda
1 Tablespoon Ground cinnamon
1 Tablespoon Ground ginger
½ teaspoon Ground cloves
½ teaspoon Kosher salt
½ cup (100 g) Granulated sugar rolling dough balls in
½ cup (60 g) Confectioners sugar rolling dough balls in

Instructions

Weigh or measure the dark brown sugar into a bowl and set it aside. Then weigh or measure the flour, baking soda, cinnamon, ginger, cloves, and salt into a large bowl. Run a whisk through the dry ingredients to blend them together.
Cube the butter and add it to the mixer bowl. Blend on medium speed until it looks creamy with soft peaks, about 1 minute. Next, add the brown sugar and continue mixing on medium speed for 3–4 minutes, until the mixture is fully combined and fluffy.
Add the molasses and milk, then mix on medium speed until fully blended. Scrape down the sides and bottom of the bowl. With the mixer on low speed, add the flour mixture in thirds, mixing just until incorporated each time. Try not to overmix, if a little flour remains along the edges, gently fold it in with a spatula. Cover the bowl and chill the dough for at least 2 hours or overnight. The extra chill time gives the spices a chance to fully meld and develop flavor.
Preheat your oven to 350°F (175°C or 180°C). Line two cookie sheet pans with parchment paper and set them aside. I use a medium cookie scoop to ensure all the cookie balls are the same size. Pour the granulated sugar into one bowl and the powdered sugar into another. Finally, take the chilled cookie dough out of the refrigerator and get ready to shape the cookies.
Scoop the chilled cookie dough and roll it into balls about 1½ to 2 inches in diameter. First, roll each ball in the granulated sugar to coat it completely, then roll it in the powdered sugar until fully covered. Place the coated cookie balls onto the prepared cookie sheet pans, I got 12 to a sheet pan. If the cookie dough becomes too soft while working, you can place the entire pan in the refrigerator to firm up the dough again before baking.
Bake the cookies for 12 to 14 minutes, or until the tops are just set. Let them cool on the pan for about 1 minute before transferring to a wire rack to cool completely. Once cooled, store the cookies in an airtight container to keep them soft and fresh.

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