Gingerbread Crinkle Cookies are a nicely spiced chewy cookie with crisp edges and crunchy crinkle coating. A perfect festive treat with a glass of milk for the big guy during his busy night. Or, even better with a cup of coffee or spiced tea the next morning.
Ginger cookie recipe
Soft and chewy bite sized ginger cookies are my favorite cookies! They’re soft and chewy on the inside with crisp edges and just a hint of spice.
But, recently I started thinking about whether or not it would be possible to improve on perfection. And I think I’ve done it with this gingerbread flavored crinkle cookie recipe!
This recipe has more molasses, more chew and more spice than the original ginger cookie recipe.
A simple to make cookie, the magic of these festive little cuties lies in their powdered sugar crackle.
Not only for looks, when the sugar melts the final cookie is covered with an icing-like coating. Although the contrast between dark gingerbread cookie and stark white sugar is very stunning.
Step by step instructions
- Preheat oven to a low temp of 325 degrees Fahrenheit which helps prevent the powdered sugar from melting too much.
- Whisk dry ingredients to combine.
- Beat butter and sugars until light and fluffy.
- Add egg yolks and molasses.
- Beat in dry ingredients until combined.
- Shape into ½″ balls using a scoop and drop directly into sugar in order to maintain as many cracks and lines as possible do not roll with hands.
- Coat with granulated sugar and a generous amount of powdered sugar.
- Bake until just cooked through but still very soft and remove immediately to cooling racks. Cookies will look underdone but will continue to harden as they cool.
- Enjoy!
Customize it!
- This recipe makes a huge batch which is just the right size for making over the holidays for your Christmas cookie gift boxes. But, simply cut it all in half to make a normal batch of cookies.
- Not a fan of spice? All of the spice amounts in this recipe can be adjusted to fit your personal taste, even the black pepper which you can leave out completely if you’d prefer more of a traditional molasses ginger cookie flavor.
📖 Recipe
Ingredients
- 1 ½ cups unsalted butter
- ¾ cup granulated sugar
- ¾ cup dark brown sugar packed
- 2 large egg yolks
- 1 cup dark molasses
- 4 ½ cups all purpose flour
- 3 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 teaspoons ground ginger
- 3 teaspoons ground cinnamon
- 2 teaspoons ground cloves
- ½ teaspoon ground black pepper
- ½ cup granulated sugar
- ½ cup confectioner’s sugar
Instructions
- Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
- Whisk flour, baking soda, baking powder, salt and spices until combined.4 ½ cups all purpose flour, 3 teaspoons baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 4 teaspoons ground ginger, 3 teaspoons ground cinnamon, 2 teaspoons ground cloves, ½ teaspoon ground black pepper
- Beat butter brown sugar and ¾ cup granulated sugar until light and fluffy.1 ½ cups unsalted butter, ¾ cup granulated sugar, ¾ cup dark brown sugar
- Add egg yolks and beat well until incorporated. Add molasses and beat until combined, scraping down sides as necessary.2 large egg yolks, 1 cup dark molasses
- Slowly add dry ingredients and beat until combined. Using a small ½″ round scoop, scoop directly into shallow dish containing remaining ½ cup of granulated sugar. Roll to coat then place in shallow dish with confectioner’s sugar. Press lightly to coat then place 2″ apart on ungreased baking sheets.½ cup granulated sugar, ½ cup confectioner’s sugar
- Bake, one sheet at a time, 9-12 minutes.
- Immediately transfer to cooling racks. Cookies will look underdone but will stiffen up as the continue to cool.
Nutrition
Charity
Put this request into Nana Clause, they had the perfect gingerbread spice to them. I couldn’t stay away!!