Gingerbread Crinkle Cookies (Soft & Chewy)
Gingerbread Crinkle Cookies (Soft & Chewy) are an irresistible treat that perfectly blends warm spices with a tender, melt-in-your-mouth texture. These cookies are a festive favorite, especially as the holiday season approaches, but their comforting flavors make them perfect any time you’re craving something sweet and cozy. Imagine biting into a cookie with a crackly powdered sugar crust that reveals a soft, chewy center infused with ginger, cinnamon, and molasses—it’s pure bliss. Whether you’re baking for a crowd or just yourself, these cookies are sure to become a go-to recipe in your collection.
Reasons to Love Gingerbread Crinkle Cookies (Soft & Chewy)
- Perfect Texture Balance: These cookies boast a delightful contrast—slightly crisp edges with a soft, chewy center that keeps you coming back for more.
- Rich Spices: The blend of ginger, cinnamon, and nutmeg brings classic warmth and depth to every bite.
- Molasses Magic: Molasses adds a subtle sweetness and a complex flavor that elevates this cookie beyond ordinary gingerbread.
- Festive Appearance: The powdered sugar coating forms beautiful crinkles during baking, making them look as wonderful as they taste.
- Easy to Make: With straightforward ingredients and simple steps, these cookies are beginner-friendly but impressive enough for seasoned bakers.
- Versatile: These cookies pair wonderfully with a hot cup of tea, coffee, or holiday cocoa, and they make charming gifts.
Your Shopping Guide
- All-Purpose Flour: The base for these cookies, providing structure and a tender crumb. Opt for a good quality brand for best results.
- Ground Ginger: Essential for that signature gingerbread flavor. Freshly ground or store-bought works fine.
- Ground Cinnamon: Adds warmth and sweetness, balancing the sharpness of ginger.
- Ground Nutmeg: A small amount adds a subtle nutty spice that enhances complexity.
- Baking Soda: Helps the cookies rise and develop that crinkled top.
- Salt: A pinch to elevate the flavors and balance sweetness.
- Unsalted Butter: Softened to room temperature, it’s key for the rich, tender texture.
- Brown Sugar: Packed tightly, this adds moisture and a deep caramel note.
- Granulated Sugar: For sweetness and structure.
- Egg: Acts as a binder and adds richness.
- Unsulfured Molasses: The soul of gingerbread, bringing moisture, color, and that classic bittersweet flavor.
- Vanilla Extract: Rounds out the spices with a hint of floral sweetness.
- Powdered Sugar: Used for coating the cookie dough balls, creating the signature crackled look.
Gear Checklist
- Mixing Bowls: At least two—one for dry and one for wet ingredients.
- Electric Mixer or Hand Mixer: To cream the butter and sugar until fluffy.
- Measuring Cups and Spoons: For precise ingredient amounts.
- Rubber Spatula: For scraping down the bowl and folding ingredients.
- Baking Sheet: A rimmed or flat cookie sheet to bake your cookies evenly.
- Parchment Paper or Silicone Baking Mat: Prevents sticking and ensures easy cleanup.
- Cooling Rack: Allows cookies to cool properly without sogginess.
- Spoon or Cookie Scoop: For portioning dough into even balls.
Gingerbread Crinkle Cookies (Soft & Chewy): How It’s Done
Step 1: Prep Your Ingredients
Start by gathering all your ingredients and measuring them carefully. Soften the butter to room temperature so it creams easily.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together 2 1/4 cups of all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
Step 3: Cream Butter and Sugars
In a large bowl, beat 3/4 cup unsalted butter, 1 cup packed brown sugar, and 1/2 cup granulated sugar together with an electric mixer until light and fluffy—about 3-4 minutes.
Step 4: Add Wet Ingredients
Beat in 1 large egg, then mix in 1/4 cup unsulfured molasses and 1 teaspoon vanilla extract until smooth and combined.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Avoid overmixing to keep the cookies tender.
Step 6: Chill the Dough
Cover the dough with plastic wrap and refrigerate for at least 1 hour. Chilling helps the dough firm up, making it easier to shape and enhancing the flavors.
Step 7: Form and Coat the Cookies
Preheat your oven to 350°F (175°C). Scoop dough into 1 1/2 tablespoon-sized balls. Roll each ball in 1/2 cup powdered sugar until fully coated.
Step 8: Bake
Place the coated dough balls on a parchment-lined baking sheet about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers remain soft.
Step 9: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these soft and chewy delights!
Quick Replacement Ideas
- Brown Sugar: Substitute with coconut sugar for a slightly different flavor and lower glycemic index.
- Molasses: Use dark corn syrup or date syrup if molasses isn’t available, though flavor will be slightly different.
- Butter: Replace with a plant-based butter alternative for a dairy-free version.
- Spices: Experiment with adding a pinch of cloves or allspice for an extra layer of warmth.
Steer Clear of These
- Do not overbake the cookies; this will dry them out and eliminate their soft, chewy texture.
- Avoid skipping the chilling step, as it’s crucial for shaping and flavor development.
- Do not substitute baking powder for baking soda—it will affect the texture and rise.
- Be cautious with the amount of powdered sugar for coating; too much can overpower the spices.
Meal Prep & Storage Notes
Gingerbread Crinkle Cookies (Soft & Chewy) store beautifully and keep their texture for several days when stored properly.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze the baked cookies in a sealed container or freezer bag for up to 3 months. Thaw at room temperature before serving.
- If you prefer to prep dough ahead, freeze unbaked dough balls on a sheet pan, then transfer to a freezer bag. Bake straight from frozen, adding a minute or two to baking time.
- Reheat cookies briefly in the microwave for a soft, freshly-baked feel.
Quick Q&A
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum to maintain structure. The texture will still be soft and delicious.
Why do my Gingerbread Crinkle Cookies spread too much?
Make sure your butter is softened but not melted, and chill the dough thoroughly before baking. Also, check that your flour is measured accurately to prevent excess spreading.
Can I use dark molasses instead of unsulfured molasses?
Absolutely! Dark molasses will add a deeper, more robust flavor, enhancing the cookie’s richness. It’s a great swap if you prefer a stronger molasses taste.
How do I get the perfect crinkle effect on these cookies?
Rolling the dough balls generously in powdered sugar right before baking is key. The sugar dries the surface, causing cracks to form as the dough expands in the oven.
Try These Next
- Gingerbread Men Cookies – A classic gingerbread cookie with a fun, festive twist.
- Oatmeal Raisin Cookies – Chewy and hearty, packed with wholesome oats and sweet raisins.
- Soft Snickerdoodles – Cinnamon-sugar coated cookies that are soft and pillowy.
The Takeaway
Gingerbread Crinkle Cookies (Soft & Chewy) are a delightful way to enjoy the timeless flavor of gingerbread with a texture that’s tender and satisfying. Their easy preparation, combined with the cozy warmth of spices and molasses, makes them an ideal treat for any occasion. Whether you’re baking to share or simply to indulge, these cookies offer a perfect balance of sweet, spice, and everything nice. With a few simple ingredients and straightforward steps, you can create a batch of cookies that will fill your kitchen with the comforting aroma of the holidays all year round.
Soft, chewy, and coated in snowy powdered sugar, these Gingerbread Crinkle Cookies (Soft & Chewy) invite you to savor every bite. Happy baking!
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Gingerbread Crinkle Cookies (Soft & Chewy)
Ingredients
Equipment
Method
- Start by gathering all your ingredients and measuring them carefully. Soften the butter to room temperature so it creams easily.
- In a medium bowl, whisk together 2 1/4 cups of all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- In a large bowl, beat 3/4 cup unsalted butter, 1 cup packed brown sugar, and 1/2 cup granulated sugar together with an electric mixer until light and fluffy—about 3-4 minutes.
- Beat in 1 large egg, then mix in 1/4 cup unsulfured molasses and 1 teaspoon vanilla extract until smooth and combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Avoid overmixing to keep the cookies tender.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour. Chilling helps the dough firm up, making it easier to shape and enhancing the flavors.
- Preheat your oven to 350°F (175°C). Scoop dough into 1 1/2 tablespoon-sized balls. Roll each ball in 1/2 cup powdered sugar until fully coated.
- Place the coated dough balls on a parchment-lined baking sheet about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers remain soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these soft and chewy delights!
Notes
- For best texture, do not overbake; cookies should have set edges but soft centers.
- Chilling the dough is essential for easier shaping and better flavor development.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
