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Gingerbread Crinkle Cookies - Soft, Spiced, and Snowy

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • All-purpose flour – For structure and a tender crumb.
  • Baking soda – Helps the cookies rise and form crinkles.
  • Fine sea salt – Balances sweetness and sharp spices.
  • Ground ginger – The star spice for that signature gingerbread taste.
  • Ground cinnamon – Adds warmth and sweetness.
  • Ground cloves – A little goes a long way; adds depth.
  • Ground nutmeg – Rounds out the spice blend.
  • Unsalted butter, softened – For richness and a soft bite.
  • Dark brown sugar – Moisture and a caramel note.
  • Large egg – Binds the dough.
  • Vanilla extract – Enhances overall flavor.
  • Granulated sugar – For first roll; helps define crinkles.
  • Confectioners’ sugar – For final roll and that snowy finish.

Method
 

  1. Whisk dry ingredients: In a medium bowl, whisk flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg until combined. Set aside.
  2. Cream butter and sugar: In a large bowl, beat softened butter and dark brown sugar until light and fluffy, about 2–3 minutes.
  3. Add molasses, egg, and vanilla: Beat in molasses, egg, and vanilla until smooth. The mixture may look slightly curdled—that’s okay.
  4. Combine: Add the dry ingredients to the wet and mix on low just until no dry streaks remain. Don’t overmix.
  5. Chill the dough: Cover the bowl and chill for at least 1 hour, or up to 24 hours. Chilling prevents spreading and intensifies flavor.
  6. Prep for rolling: Place granulated sugar in one shallow bowl and confectioners’ sugar in another. Line two baking sheets with parchment.
  7. Scoop and roll: Scoop 1–1.5 tablespoon portions (about 1-inch balls). Roll each ball first in granulated sugar, then generously in confectioners’ sugar, coating all sides.
  8. Arrange on sheets: Set coated balls on prepared sheets, spacing about 2 inches apart.
  9. Bake: Bake at 350°F (175°C) for 9–11 minutes. Edges should look set and the tops cracked, but centers still soft.
  10. Cool: Let cookies rest on the sheet 5 minutes, then transfer to a rack to cool completely. The crinkles will become more defined as they cool.