Gingerbread Crinkle Cookies
Soft, spiced cookies with powdered sugar crinkles that bring holiday warmth to your kitchen.
Equipment
- Electric mixer
- Baking sheets
- Parchment paper
Ingredients
Dry Ingredients
- 3 cups all-purpose flour 375 g
- 3/4 cup packed dark brown sugar 150 g
- 3/4 tsp baking soda
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp salt
Wet Ingredients
- 12 tbsp unsalted butter 170 g, softened, cut into 1/2-inch cubes
- 3/4 cup unsulphured molasses 180 ml, not blackstrap
- 2 tbsp milk
Coating
- 1/2 cup granulated sugar 100 g
- 1/2 cup confectioners’ sugar 60 g
Instructions
- With an electric mixer, stir together the flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt at low speed until combined, about 20 seconds.
- Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is sandy and resembles fine meal, about 1 1/2 minutes.
- Reduce the speed to low and, with the mixer running, gradually add the molasses and milk. Mix until the dough is evenly moistened, about 20 seconds.
- Increase the speed to medium and mix until thoroughly combined, about 10 seconds.
- Scrape the dough onto a work surface and divide it in half. Shape each portion into a round disk. Cover with plastic wrap and freeze until firm, 20 to 30 minutes, or refrigerate for 2 hours or overnight.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Scoop a heaping tablespoon of dough, roll into a ball, and coat first in granulated sugar, then in confectioners’ sugar. Place dough balls 1 inch apart on the baking sheets.
- Bake until set in the centers, 12 minutes. Cool on the sheets for 2 minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. For best results, do not overbake.