Gingerbread Crinkle Cookie Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Chilling Time in the Fridge:
1 hr
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Total Time
1 hr 40 mins
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Servings
24 cookies
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Calories
134 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Gingerbread Crinkle Cookie Recipe
Description
This Gingerbread Crinkle Cookie Recipe uses common holiday spices such as ground ginger and cinnamon mixed into all-purpose flour with baking soda and salt. The wet ingredients include oil, molasses, sugar, vanilla, and eggs, giving the dough a rich, spiced foundation. After mixing, chilling the dough for an hour firms it up, allowing for easy shaping into balls. Rolling these dough balls thoroughly in powdered sugar before baking creates the iconic crinkle appearance as the cookies spread and crack in the oven.
The cookies bake at 350°F until set but still tender inside, encouraging a soft bite with a lightly crisped outer surface from sugaring. This texture contrast is part of what distinguishes crinkle cookies. The molasses imparts moisture and robust flavor, balancing the aromatic spices.
Coating the dough balls generously in powdered sugar before baking ensures the characteristic white crackled effect on the dark gingerbread cookie once baked. This recipe advises a thorough coating rather than dusting, which aids appearance and texture.
Chilling the dough and then freezing the shaped cookie balls before baking is a practical tip for make-ahead preparation. Once frozen, the dough balls can be stored in freezer-safe containers. They should be allowed to thaw on the countertop and then coated in powdered sugar immediately prior to baking. This step helps maintain the crinkle look despite freezing and storage.
Ingredients
- 2 2/3 cups all-purpose flour
- 2 teaspoons baking soda
- 4 teaspoons ground ginger
- 2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 1/2 cups granulated sugar white
- 1 cup neutral oil (avocado oil, vegetable oil or grape seed oil)
- 1/3 cup molasses (unsulphered)
- 1 teaspoon vanilla extract pure
- 2 egg at room temperature, large
- 1 cup powdered sugar
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with a sheet or parchment and set aside.
- To the medium bowl, add the all-purpose flour, ground ginger, cinnamon, baking soda and salt. Whisk together until combined.
- To the bowl of a stand-up mixer with the paddle attachment (alternatively you could do this in a bowl with an electric mixer), add the sugar and oil. Beat until light and sort of fluffy, about 1 minute. Pour in the molasses and vanilla extract; then with the machine running on low, add one egg at a time. Mix until combined.
- Add the flour mixture and mix just until no flour speckles appear and the dough is cohesive, about 30 seconds to a minute. Cover the cookie dough with a clean kitchen towel or plastic wrap and transfer to the fridge to chill for 1 hour.
- Sift the powdered sugar into a bowl. This will smooth out any pesky lumps.
- Using a medium cookie scoop, scoop out balls of dough, rolling them in between your palms until balls form. Roll them in the sifted powdered sugar. The powdered sugar should be on there pretty thick. I think it’s our instinct to brush off the excess powdered sugar but leave it on!
- Transfer the dough ball to the lined baking sheet. Repeat with the remaining dough, spacing the cookies about 4 inches a part. These spread a bit so give them some space. I baked about 6 cookies per sheet.
- Transfer the first baking sheet to the oven to bake for about 10 to 12 minutes, until they appear crackily and puffed up. Remove from the oven and allow them to cool on the baking sheets for at least 5 minutes before transferring them to a cooling rack. You’ll notice that they’ll fall a bit as they cool—this is good! Repeat with the cookie dough.
- Serve with milk or coffee.
Notes
- Chill the dough for one hour before shaping for best results.
- Firmly coat dough balls in powdered sugar without dusting off excess.
- For making ahead, freeze shaped dough balls in a single layer before transferring to airtight containers.
- Thaw frozen dough balls fully at room temperature and re-coat in powdered sugar before baking to preserve the crinkle effect.
- Use unsulphered molasses to avoid off-flavors; "Grandma's" brand is recommended.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Calories | 134kcal | 7% |
| Carbohydrates | 32g | 11% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 142mg | 6% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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