Gingerbread Crinkle Cookies

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Soft, spiced, and beautifully cracked on the surface, Gingerbread Crinkle Cookies are the perfect festive treat to warm up any cold day. With their rich molasses flavor, hint of cinnamon and ginger, and delicate dusting of powdered sugar, they capture the very essence of holiday baking. Each bite delivers a chewy center with crisp edges, making them a crowd-pleaser whether you’re gifting, sharing, or indulging solo.

These cookies aren’t just about taste—they’re a nostalgic experience. The comforting scent of spices wafting through the kitchen, the golden brown cracks revealing their tender interior, and that final snowy dusting of sugar make baking them feel like a celebration. Ideal for cookie exchanges, cozy winter nights, or as a sweet finish to a holiday meal, Gingerbread Crinkle Cookies add magic to any moment.

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Ingredients for this Gingerbread Crinkle Cookies

• 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 dark brown sugar, packed
• 1/4 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract
• Granulated sugar (for rolling)
• Powdered sugar (for dusting after baking)

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Step 1: Prepare the Dough

In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set this spiced flour mixture aside. In a separate large mixing bowl, cream the softened butter and dark brown sugar together until light and fluffy—about 2 to 3 minutes. Add the molasses, egg, and vanilla extract, and beat again until fully combined and smooth.

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Step 2: Combine and Chill

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a thick, sticky dough forms. Scrape down the sides of the bowl if needed to ensure even mixing. Once everything is fully incorporated, cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour. Chilling helps the flavors deepen and keeps the cookies from spreading too much during baking.

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Step 3: Shape and Coat

After chilling, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop out tablespoons of dough and roll them into balls. Roll each dough ball first in granulated sugar, then in powdered sugar. This double-coating gives the cookies their signature crinkled top.

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Step 4: Bake to Perfection

Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches of space between them. Bake for 10 to 12 minutes, or until the tops are crackled and the edges are set. They may look slightly underbaked in the center, but they’ll firm up as they cool.

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Step 5: Cool and Serve

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, feel free to give them an extra dusting of powdered sugar for that perfect snowy look.

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Storage Instructions

To keep your Gingerbread Crinkle Cookies fresh and chewy, store them in an airtight container at room temperature for up to 5 days. For longer storage, you can refrigerate them in a sealed container for up to 10 days. If you’d like to keep them even longer, freeze the baked cookies in a freezer-safe bag or container for up to 2 months. Just let them come to room temperature before serving.

You can also freeze the unbaked dough balls (before coating them in sugar). Simply place them on a baking sheet to freeze individually, then transfer to a freezer bag. When ready to bake, roll them in sugar while still frozen and bake for 1–2 extra minutes.

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Estimated Nutrition (per cookie, based on 24 servings)

• Calories: 140
• Fat: 6g
• Saturated Fat: 3.5g
• Carbohydrates: 21g
• Sugar: 12g
• Protein: 1.5g
• Fiber: 0.5g
• Cholesterol: 20mg
• Sodium: 100mg

(Note: Nutrition values are approximate and may vary based on exact ingredients and portion size.)

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Frequently Asked Questions

1. Can I make these cookies ahead of time?

Yes! The dough can be made and chilled up to 48 hours in advance. You can also freeze the dough for longer storage.

2. Do I have to chill the dough?

Chilling is important for this recipe—it keeps the cookies from spreading too much and enhances the flavors.

3. Can I use light brown sugar instead of dark brown?

You can, but dark brown sugar adds a deeper molasses flavor that complements the spices better.

4. What makes them “crinkle”?

Rolling the dough in powdered sugar before baking creates cracks as the cookie expands in the oven, giving it that iconic crinkle look.

5. Can I make these gluten-free?

Yes, you can substitute with a 1:1 gluten-free all-purpose flour blend. Results may vary slightly, but they should still taste great.

6. Can I skip the granulated sugar coating?

It’s best not to skip it—it helps the powdered sugar stick and adds texture, but you can experiment if needed.

7. Why do my cookies turn out flat?

This usually happens when the dough isn’t chilled long enough or if the butter is too soft. Try chilling longer or reducing the oven temperature slightly.

8. How do I know when they’re done baking?

Look for cracked tops and firm edges. The centers might look soft, but they’ll finish setting as they cool.

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