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This recipe for Ginger Crinkle Cookies is ideal for holiday baking. These Gingerbread flavored cookies are chewy and delicious.
Looking for a delicious ginger cookie recipe? These ginger cookies are the perfect balance of soft and chewy with a nice crisp edge. They’re also easy to make – follow our simple recipe!
Have the ultimate holiday baking day and bake alongside Christmas Wreath Cookies and Chocolate Christmas Cake. Your family and friends will thank you!
Why This Recipe Works
- The spices in these cookies are complemented by the molasses, giving them a delicious depth of flavor.
- The brown sugar makes these a wonderful chewy treat.
- The sugary coating adds just the right amount of sweetness and reveals the lovely crinkle pattern.
Whether you are baking for a Christmas party or looking for that perfect, festive treat to make for your friends and neighbors, I highly recommend trying these wonderful cookies!
Ingredient Notes
- Flour: Use unbleached plain or all-purpose flour. Self-rising flour is not suitable for this recipe.
- Butter: I prefer salted butter in my baking; however, unsalted butter works just as well if this is not to your taste.
- Molasses: Molasses helps to give these cookies a wonderful chewy bite and is important to the texture of the finished product. I do not recommend replacing this ingredient.
- Sugar: I use a combination of brown and white sugar in this recipe because it is essential to the chewy texture. You can use just one type of sugar but be aware the finished cookie might not have the same finish.
- Vanilla: vanilla extract, vanilla bean paste, or Imitation Vanilla Flavor will all work in this recipe.
- Spices: I use Ginger, Cinnamon, and allspice in this recipe, but you can also use ground cloves, pumpkin spice mix, or gingerbread spice mix.
Step By Step Instructions
Add the flour, brown sugar, baking powder, cinnamon, ginger, allspice, and salt to a large bowl.
Mix well to combine and set aside.
Then using a mixer, beat the butter and sugar together for three minutes or until light and fluffy.
With the mixer on low, add the molasses, vanilla, and egg until incorporated.
Add flour mixture in three additions and mix until just combined. Be sure to scrape the bottom and sides of the bowl to combine all ingredients into a soft dough.
Using a cookie scoop or tablespoon, scoop the ginger crinkle cookie dough into 2-inch balls and place 2 inches apart onto a plate or baking sheet.
Cover them in plastic wrap and chill for 2 hours, then preheat the oven to 375 °F/190°C and line two baking sheets with nonstick foil or baking paper.
Take the chilled balls and roll them into the confectioner’s sugar until they are evenly coated. Then place the coated balls 1 inch apart on the prepared baking sheet.
Bake the ginger crinkle cookies for 10 to 12 minutes (being careful not to overbake). Cool the cookies on the sheets for 5 to 7 minutes, then transfer them to a wire rack to cool.
These are so good, and they are definitely a cookie people of all ages will love. The scent in the kitchen when baking them is like gingerbread heaven! Bake them for your next holiday party, and watch them disappear!
Erren’s Top Tips
- Bake one batch at a time on the middle rack. You’ll get the best possible results when doing so. If you absolutely need to bake more than one batch at a time, not only turn the pans but rotate the baking sheets from the top rack to bottom rack halfway through the baking process to encourage even baking.
- Make sure you’re using baking powder that’s not too old. This can affect how well the cookies rise and bake.
- Over mixing the cookie dough once the flour is added will also affect the end result of the bake. When Mixing, only mix until the flour is combined at a lower speed (when in doubt mix by hand).
- Be sure to thoroughly chill the cookies before baking.
Storing Instructions
- Room Temperature: These ginger crinkle cookies can be kept for up to 5 days in an airtight container at room temperature.
- In The Fridge: You can keep these cookies in a suitable container in the fridge for up to a week.
- In The Freezer: These cookies will keep in a freezer safe container or airtight freezer bag for up to three months.
Other Great Holiday Bakes
FAQs
What Makes A Cookie Crinkle?
The secret to crinkle cookies is for the top surface to dry out before the cookies have finished spreading and rising. This produces an attractive, crinkly exterior.
Rate This Recipe
Recipe
Ginger Crinkle Cookies
Ingredients
- 2½ cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- ¼ teaspoon allspice
- ½ teaspoon salt
- 6 oz butter (1½ sticks, softened)
- ⅔ cup light brown sugar (packed)
- 1 teaspoon vanilla extract
- ½ cup molasses
- 1 egg (beaten)
For Coating
- 1 cup confectioners’ sugar
Instructions
- In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, allspice, and salt until combined.
- Using a mixer, beat the butter and brown sugar together for 3 minutes or until light and fluffy.
- With the mixer on low, add the molasses, vanilla, and beaten egg until fully incorporated.
- Add the flour mixture in 3 additions and mix until just combined, making sure to scrape the bottom and sides of the bowl to incorporate all the ingredients into a soft dough.
- Using a cookie scoop or tablespoon, scoop the dough into 2-inch balls and place them 2 inches apart on a plate or baking sheet. Cover them with plastic wrap and chill for 2 hours.
- Preheat the oven to 375°F (190°C) and line two baking sheets with nonstick foil or baking paper.
- Roll each dough ball in confectioners’ sugar until evenly coated, then place the coated balls 2 inches apart on the prepared baking sheets.
- Bake the cookies until set, approximately 10 to 12 minutes, being careful not to overbake.
- Allow the cookies to cool on the sheets for 5 to 7 minutes to set, then transfer them to a wire rack to cool completely.
Tips
- It’s recommended to bake one batch at a time on the middle rack for the best results. If you need to bake more than one batch at a time, rotate the baking sheets from top rack to bottom rack halfway through the baking process to ensure even baking.
- Ensure that you’re using fresh baking powder, as expired baking powder can affect the cookies’ rise and bake.
- Avoid overmixing the cookie dough once the flour is added; mix until the flour is just combined, preferably at a lower speed. When in doubt, you can also mix by hand.
- Chilling the cookie dough thoroughly before baking is essential for the best results. Enjoy your delicious ginger crinkle cookies!
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