Description
These spiced crinkle cookies are a holiday staple: tender and chewy with a deep molasses flavor and a snowy, cracked top from a generous dusting of powdered sugar. They puff and split in the oven, revealing that irresistible crinkle look — perfect for cookie swaps, gift tins, or cozy nights with a mug of something warm.
Ingredients
- 2 ¼ cups (270 g) all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) packed brown sugar
- 1 large egg
- ¼ cup (60 ml) molasses
- 2 teaspoons vanilla extract
- ½ cup (60 g) powdered (confectioners’) sugar, for coating
Instructions
1. Combine the dry spices and flour.
In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until homogenous. Set aside.
2. Cream butter and sugar.
In a large bowl, beat the softened butter with the brown sugar until the mixture lightens and becomes fluffy (about 2–3 minutes with a hand or stand mixer).
3. Add the wet ingredients.
Beat in the egg, then stir in the molasses and vanilla until everything is evenly incorporated.
4. Bring dough together.
Fold the dry mixture into the wet ingredients, stirring just until the dough comes together. Avoid overmixing to keep the cookies soft.
5. Chill the dough.
Wrap the dough tightly and chill it for a minimum of 2 hours; overnight yields even better texture and deeper cracks during baking.
6. Shape and sugar.
Preheat the oven to 350°F (180°C). Line baking sheets with parchment or silicone mats. Using a tablespoon scoop or spoon, portion the chilled dough into balls. Roll each ball generously in powdered sugar so it’s well coated.
7. Bake.
Place the sugared dough balls about 2 inches (5 cm) apart on the prepared sheets. Bake 10–12 minutes, or until the edges are set and the tops have split into characteristic crinkles while the centers remain slightly soft.
8. Cool.
Let the cookies rest on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Refrigeration matters. Chilling the dough is key to controlling spread and producing those dramatic cracks. Don’t skip it.
- Use fresh spices for the brightest, most aromatic flavor. Old ground ginger or cinnamon will make the cookies taste muted.
- Watch bake time. Remove when edges are firm but centers still look a touch soft — they’ll finish setting as they cool.
- Storage: Keep cooled cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1
- Calories: 147
- Sugar: 12g
- Sodium: 82mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 23mg