Chewy Gingerbread Crinkle Cookies
These Chewy Gingerbread Crinkle Cookies deliver classic molasses and spice flavor in a soft, crackled cookie. Perfect for make-ahead baking.
Ingredients
- ¾ cup (1½ sticks / 170 g) unsalted butter, softened
- 1 cup (200 g) light brown sugar, packed
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- ¼ cup (84 g) molasses
- 2 ½ cups (312 g) all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon ground cloves
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 cup (125 g) confectioners’ sugar, for rolling
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and light brown sugar with a hand mixer until light and fluffy.
- Add the egg, vanilla extract, and molasses. Mix on low until combined, then beat on medium-high until smooth.
- In a separate bowl, whisk together the flour, baking soda, ground cloves, ground ginger, and ground cinnamon.
- Add the dry ingredients to the wet mixture in three additions, mixing until just combined after each.
- Scoop the dough into 1 ½-tablespoon balls and place them on the prepared baking sheet.
- Roll each dough ball in confectioners’ sugar until fully coated, then return them to the baking sheet, spacing them about 2 inches apart. For extra chewy cookies, freeze the coated balls for 10 minutes before baking.
- Bake for 8 to 10 minutes, until the edges are set and the centers still look slightly soft.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.