Gingerbread Crinkle Cookies

Gingerbread crinkle cookie finished and sitting on a wire rack.

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4.50 from 2 votes

I love gingerbread anything but these are soft and chewy and have become my favorite.

Prep Time15

Total Bake Time24

Chill30

Total Time1 9

Course: Cookies, Holiday, No-Eggs

Cuisine: American

Difficulty: Medium

Servings: cookies

Calories: 182kcal

Ingredients

3 cups Unbleached all-purpose flour 375 g
¾ cup Dark brown sugar 150 g
¾ teaspoon Baking soda 5 g
1 Tablespoon Ground cinnamon
1 Tablespoon Ground ginger
½ teaspoon Ground cloves
½ teaspoon Salt
12 Tablespoon Unsalted butter softened and cut into 1 in. cubes
¾ cup Molasses
2 Tablespoon Milk
½ cup Granulated sugar rolling dough balls in
½ cup Confectioners sugar rolling dough balls in

Instructions

Weight or measure your flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt in a large mixing bowl and on low speed (stand mixer or hand-held) blend the dry ingredients together. Stop your mixer and add the (cut into small cubes) butter and blend on medium-low till it looks like fine meal. It took about 2 to 3 minutes on my stand mixer.
Reduce the mixer speed to low and add the molasses and milk until all dry ingredient is moistened. Then turn the mixer speed to medium for about 20 seconds. This dough is dense, and my mixer was starting to hop a little, so if your mixer has issues drop the 20 seconds down to 10. You need it all moist and combined don't over mix.
I have a silicone pastry sheet so I just took all the dough and put it right onto the pastry sheet and divided it into 2. Wrap in plastic wrap and put into the freezer for half an hour. This is a dough that you could place in the refrigerator overnight and make the cookies the next day. Turn your oven on to preheat at 350°F (175°C or 180°C) while your dough is in the freezer.
I put the granulated sugar and confectioners sugar into 2 bowls so I can roll the cookie balls to coat. I took 1 plastic covered cookie dough out of the freezer and used my OXO Good Grip medium cookie scoop to get the right size for the balls of about 1 ½ - 2 inches in circumference. Roll your cookie ball first in the granulated sugar then roll in the confectioner sugar before placing onto the cookie pan lined with parchment paper. If the cookie balls get to warm you can place the whole pan into the refrigerator before going into the oven.
Bake the cookies for about 12-14 minutes and let them cool on the pan for about 2 minutes. Then move to a cooling rack to finish. Store in air-tight container.

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