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Gingerbread Crinkle Cookies

These Gingerbread Crinkle Cookies are soft, chewy, and full of warm holiday spices. Rolled in powdered sugar before baking, they crackle beautifully in the oven to reveal a festive, snowy look — perfect for cookie swaps, Christmas parties, or gifting in holiday tins.
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Ingredients Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 1 cup packed brown sugar light or dark
  • 1/4 cup unsulphured molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar for rolling
  • 1 cup powdered sugar for rolling

Method
 

  1. Mix dry ingredients: In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
  2. Cream butter & sugar: In a large bowl, beat butter and brown sugar until light and fluffy. Add molasses, egg, and vanilla; mix until well combined.
  3. Combine: Gradually add dry ingredients to wet, mixing until dough forms. Cover bowl and chill for at least 1 hour (or overnight for best flavor).
  4. Preheat oven: 350°F (175°C). Line two baking sheets with parchment paper.
  5. Shape cookies: Scoop dough into 1-inch balls. Roll each ball first in granulated sugar, then in powdered sugar until generously coated.
  6. Bake: Arrange cookies 2 inches apart on baking sheets. Bake 9–11 minutes, until tops crackle and edges are set but centers are still soft.
  7. Cool: Allow cookies to rest on baking sheet 5 minutes before transferring to a wire rack to cool completely.

Notes

✨ Holiday Tip: For gifting, place cooled cookies in decorative tins or clear bags tied with ribbon — perfect for cookie swaps!