If you've never had your kitchen smell like a holiday market in Bavaria, buddy, you owe it to yourself to make these Gingerbread Crinkle Cookies. I think I first tried baking these on a whim one snowy afternoon when the internet kept telling me to make banana bread (as if!). Instead, I managed to dust the whole place in powdered sugar and, incidentally, create a batch so good my neighbor wandered over "to see what that smell was." True story—she stayed for two hours, left with half a tray of Cookies and, frankly, I never got my tupperware back. It's the circle of life, with baked goods.
Why I Keep Coming Back to This Recipe
I make these gingerbread crinkle cookies pretty much whenever I crave that warm-spice hug in cookie form, or have friends over and want to look like I have my life together (even if the sink's full of dishes). My family goes a little bonkers for these—especially when I sneak in extra ginger—and, not gonna lie, I bake them as much for the nostalgia as the taste. Oh, and on the rare occasion I've tried a shortcut (weird vegan egg replacer, looking at you) only to end up with hockey pucks that could probably dent a car. So, now I stick to the basics—mostly.
Stuff You'll Need (And What You Can Sub In)
- 2 cups all-purpose flour (I've swapped in white whole wheat for half when feeling "virtuous." Not bad!)
- 1.5 teaspoon ginger (sometimes I get wild and add a touch more—I like the kick)
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg (Grandma swore by freshly grated, but I won't judge pre-ground!)
- ¼ teaspoon ground cloves
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 6 tablespoon unsalted butter, room temp (I have—once—done half butter/half coconut oil, which is funky but decent)
- ¾ cup packed brown sugar
- 1 egg (a flax egg legit did not work, FYI)
- ⅓ cup molasses (Treacle works too—just a bit more intense)
- 1 teaspoon vanilla extract
- ½ cup powdered sugar, for rolling (plus extra if you, like me, are messy)
How To Mak'em (My Not-Always-Perfect Method)
- Start by lining a big baking tray with parchment. (Or just butter the thing up if you’re out—the cookies don’t mind too much!)
- Whisk your flour, spices, baking soda, salt in a bowl. Looks like dusty snow, which feels unnecessarily magical.
- In a separate bowl, cream your butter and brown sugar until fluffy. I sometimes use a spoon if my mixer’s buried under God knows what. Could take an extra minute, but 's all good. Beat in the egg, molasses, and vanilla.
- Dump in the dry ingredients. I go slow here to avoid a flour storm. Mix until just combined—it's okay if you see a few flour streaks lurking, don't overthink it.
- Now, chill the dough for 1-2 hours—or, let's be honest, the length of two episodes of whatever you’re binging. I’ve skipped this and regretted it; cookies turn out more like sad pancakes.
- Scoop out tablespoon-sized balls. Roll 'em into spheres (I use my hands—spoons just feel wrong here). Drop into the powdered sugar and give each a solid coat, like little snowballs. The messier the better, honestly.
- Space them out (they spread!) and pop in the oven at 350°F (about 175°C) for 10-12 minutes. Check at 10—even if they look a tad soft, take 'em out. They'll firm up outta the oven. I know it’s weird, but trust me.
- Sneak a taste if you absolutely must. Do it. (I always do.)
- Cool on the sheet for a few, transfer to wire rack—or don’t, if your patience is on holiday.
Bits & Bobs I’ve Learned By Accident
- This dough is way easier to roll if your hands are cold. Seriously.
- Double rolling in powdered sugar makes the crinkles pop, but also... twice the mess. Up to you.
- I once tried to skip the molasses—honestly, don't; it's like making pizza without cheese. Edible, but just not right.
Stuff I’ve Experimented With (Some Good, Some Not)
- Tried swapping in maple syrup for molasses: Oddly bland. Not recommended—unless you're out of options and desperate.
- Added orange zest one Christmas—my cousin claimed it was the best ever. I was “meh.”
- Half white, half whole wheat flour: Nice if you want to pretend it’s breakfast food. (I do.)
Tools I Use (Or Improvise When Can’t Find ‘Em)
- Stand mixer or regular mixing bowls—let’s face it, sometimes you just use what’s clean
- Cookie scoop—get one if you bake a lot; a big spoon also works, I guess
- Parchment paper—my best mate in the kitchen. Tinfoil in a pinch, but stickier
- Wire rack—if you have it. I’ve used a pizza tray before and, well, it was sort of fine
How Long Do They Actually Last?
Supposedly these can last four days in an airtight container; in practice, my lot can barely leave them alone for 24 hours. If you do hide a few, they get chewier by day two—which I actually think tastes better. Try freezing the dough balls for emergencies (just don’t forget they’re in there for months—like I did).
To Serve
The classic move is just out of the oven with coffee or, if you’re my niece, a mug of warm (slightly too sweet) milk while she curls up with the dog. We sometimes sandwich a little vanilla ice cream in there for birthdays—let me tell you, it’s next level.
Hard-Won Cookie Wisdom (From My Countless Mistakes)
- Don’t rush the chilling step—trust me, I’ve made pancake cookies and they’re just not it.
- If you use dark brown sugar, the flavour is a little deeper. Good, but a tad more sticky.
- It’s tempting to overbake, but they do set up outside the oven. Err on the side of underdone!
Random, Practical FAQs (Some Odd, Some Useful)
Can I double this recipe? Yeah, just watch your dough—mix in two batches if your bowl’s titchy.
Is it okay to skip a spice? For sure—just don’t tell my German aunt or you’ll get a lecture. Drop the cloves if you hate 'em; it turns out fine, promise.
Can I make these gluten-free? I tried with a basic gluten-free blend (Bob’s Red Mill, if you’re curious). A little crumblier, but flavor was spot on.
Do you have other gingerbread-y ideas? Absolutely! I sometimes riff off King Arthur Flour's soft ginger cookies for inspiration. And if you want to go extra, check out Sally's Baking Addiction gingerbread cookies (her photos alone are irresistible).
Can I freeze baked cookies? Yes, and actually, thawed ones sometimes taste even chewier. I do a batch ahead and it’s saved my bacon more than once when guests just pop by unannounced.
Last random thought: if you do get powdered sugar all over your jumper, it just proves you’re a proper baker. Or, well, a klutz like me. Either way, hats off!
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup brown sugar
- ¼ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup powdered sugar (for rolling)
Instructions
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1Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
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2In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
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3In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses, egg, and vanilla until well combined.
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4Gradually mix the dry ingredients into the wet ingredients until a soft dough forms. Chill dough for 30 minutes if too sticky.
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5Scoop tablespoon-sized balls of dough and roll in powdered sugar. Arrange on prepared baking sheets, spacing 2 inches apart.
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6Bake for 10-12 minutes until cookies crackle on top. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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