Oh, the smell of holidays! There’s just nothing like it, is there? For me, it always starts with baking. And no holiday cookie collection is truly complete without a batch of gingerbread. But not just any gingerbread – we’re talking about my absolute favorite Soft and Spiced Gingerbread Crinkle Cookies. Forget those rock-hard ones; these are pure chewy, melt-in-your-mouth magic. Every year, as soon as the leaves start to turn, I pull out this recipe. My kids know that scent means cozy nights and happy holidays are just around the corner!
Why You’ll Love These Soft and Spiced Gingerbread Crinkle Cookies
Seriously, these cookies are a game-changer! Here’s why:
- Incredibly Soft & Chewy: Forget dry, crumbly cookies. These are designed to be wonderfully soft and delightfully chewy.
- Bursting with Spice: We’re talking that perfect gingerbread blend of ginger, cinnamon, and cloves that just screams holiday!
- Easy to Make: Even if you’re new to baking, this recipe is super straightforward. You’ll be amazed at how simple they are.
- Beautiful Crinkle Top: That irresistible crackly pattern from rolling in sugar? It looks fancy, but it’s SO easy!
- Perfect for Sharing: They’re the star of any cookie platter or care package. Everyone loves a homemade gingerbread cookie.
- Year-Round Favorite: While amazing for holidays, their cozy spice makes them irresistible anytime you need a little comfort.
Ingredients for Perfect Soft and Spiced Gingerbread Crinkle Cookies
To get that perfect soft and spiced magic, you’ll want to gather these goodies. Trust me, using good quality ingredients really makes a difference here!
- 2 1/4 cups all-purpose flour: This is our base, make sure it’s measured correctly!
- 1 teaspoon ground ginger: The star spice, give it a good sniff.
- 1 teaspoon ground cinnamon: For that warm, cozy flavor.
- 1/2 teaspoon ground cloves: Just a little bit goes a long way for that classic gingerbread punch.
- 1/2 teaspoon baking soda: This helps them spread and get that lovely crinkle.
- 1/4 teaspoon salt: It really makes all the other flavors pop!
- 1/2 cup (1 stick) unsalted butter, softened: Make sure it’s soft, like play-doh, not melty. This is key for creaming.
- 1/2 cup packed dark brown sugar: Packed means you press it into the cup. Dark brown sugar gives a richer, deeper flavor.
- 1/4 cup granulated sugar: For sweetness and to help with that beautiful crinkle effect.
- 1 large egg: Room temperature is best if you remember, but honestly, it usually turns out fine either way.
- 1/2 cup unsulfured molasses: This is the secret to that deep gingerbread color and flavor.
- 1 teaspoon vanilla extract: Just a little kiss of extra flavor.
- 1/4 cup granulated sugar, for rolling: This is for coating the dough balls before baking – it makes those gorgeous crinkly tops!
Essential Equipment for Baking Your Soft and Spiced Gingerbread Crinkle Cookies
Alright, so to whip up these beauties, you’ll want to have some basic kitchen gear ready to go. Nothing too fancy needed, just the usual suspects:
- Mixing Bowls: You’ll need a medium one for the dry stuff and a big one for mixing it all together.
- Whisk: For getting those dry ingredients nicely combined.
- Electric Mixer (Handheld or Stand): Makes creaming the butter and sugar SO much easier, but a good sturdy wooden spoon works too if you’re up for a little arm workout!
- Measuring Cups and Spoons: Gotta get those ingredients just right, you know!
- Baking Sheets: A couple of these will make sure you can bake a good amount at once.
- Parchment Paper: Trust me, this makes cleanup a breeze and stops those cookies from sticking.
- Wire Cooling Rack: Essential for letting your cookies cool down properly so they don’t get soggy.
- Cookie Scoop (optional but recommended): For perfectly uniform balls of dough, which means they bake evenly. A tablespoon measure works fine too!
Step-by-Step Guide to Making Soft and Spiced Gingerbread Crinkle Cookies
Alright, let’s get baking! This is where the real magic happens. Don’t worry, it’s all super simple, and before you know it, you’ll have a whole batch of these amazing cookies. You can even check out my other easy cookie recipes for more holiday fun!
Mixing the Dough for Soft and Spiced Gingerbread Crinkle Cookies
First things first, let’s get our dry ingredients ready. In your medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and that little bit of salt. This just makes sure all those yummy spices are spread out evenly. Now, grab your big bowl and beat that softened butter with both the dark brown sugar and the granulated sugar until it’s nice and creamy. Then, beat in the egg, that dark molasses (it makes them so rich!), and the vanilla extract until everything is well combined and smells heavenly.
Chilling and Shaping Your Gingerbread Crinkle Cookies
Okay, this next step is SUPER important for getting that perfect crinkle and making the dough easy to handle. You need to chill the dough for at least 2 hours. You can pop it in the fridge, and trust me, it makes all the difference! Once it’s nice and firm, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper (your future self will thank you!). Now, scoop out dough into about 1-inch balls. Make them all about the same size so they bake evenly. Roll each little dough ball generously in that extra granulated sugar you set aside – this is what gives you those gorgeous, crackly tops!
Baking and Cooling Your Soft Gingerbread Crinkle Cookies
Place your sugar-coated dough balls about 2 inches apart on your prepared baking sheets. Don’t crowd them! Now, pop them into that preheated oven for about 9 to 11 minutes. You’re looking for the edges to be set, but the centers should still look a little soft – that’s the secret to keeping them chewy! Let them hang out on the baking sheets for a few minutes after they come out; they’ll finish setting up. Then, carefully transfer them to a wire rack to cool completely. Resist the urge to just gobble them all up right away – though I totally get it!
Tips for Perfectly Soft and Spiced Gingerbread Crinkle Cookies
Want to make sure your gingerbread crinkles are absolutely perfect every single time? It’s all about a few little tricks I’ve picked up over the years!
- Don’t Skimp on Chilling Time: Seriously, this is the golden rule! Chilling the dough makes it firm enough to roll without getting sticky and helps develop those yummy flavors. If it feels too soft when you go to roll it, pop it back in the fridge for another 30 minutes.
- Soften Your Butter Just Right: It should be soft enough to leave an indent when you gently press it, but NOT melted. Melted butter will make your cookies spread too much and lose that lovely crinkle.
- Proper Rolling is Key for Crinkles: Make sure you coat those dough balls really well in the granulated sugar before baking. Don’t be shy! That sugar coating helps create that beautiful, crackly surface when the cookies bake and spread.
- Watch Them Like a Hawk in the Oven: Ovens can be so finicky! They might be done a minute or two sooner or later than the recipe says. You want the edges firm, but the centers still looking just a little soft. They’ll finish cooking on the hot baking sheet.
- Embrace the Molasses: While blackstrap molasses is super strong, regular unsulfured molasses is usually what most people mean. It gives that classic gingerbread depth without being overpowering. You can peek at my other ginger molasses cookies for more ideas on using this fantastic ingredient!
Ingredient Notes and Substitutions for Gingerbread Crinkle Cookies
We all grab for what we have in the pantry, right? So, let’s chat about a couple of ingredients that might have you pausing. You can totally make these cookies shine with a few little tweaks.
Molasses: This is what gives gingerbread its soul! I always go for unsulfured molasses. Blackstrap is much more intense and can be a bit much for these cookies, but if you *love* a super strong, almost bitter molasses flavor, you could try using half unsulfured and half blackstrap. Just be brave!
Butter: Unsalted butter is best here because it lets us control the salt. If you only have salted butter, just cut back on the salt you add to the dry ingredients (maybe just a pinch!). And for a dairy-free option? Stick margarine works, but honestly, the flavor and texture won’t be quite the same. Real butter really is best for that rich cookie taste.
Storing and Reheating Your Soft and Spiced Gingerbread Crinkle Cookies
Once these beauties are all cooled, you’ll want to store them so they stay perfectly soft and chewy. The best way to do this is in an airtight container. Seriously, grab a good cookie tin or a container with a tight-fitting lid. This keeps them from drying out and losing their yummy texture.
They’ll stay wonderfully fresh for about 5 days at room temperature. Can you reheat them? Yep! If they happen to feel a *tiny* bit less soft after a day or two, just pop a couple in the microwave for about 10-15 seconds. They’ll be warm and gooey again in no time!
Frequently Asked Questions about Soft and Spiced Gingerbread Crinkle Cookies
Got questions? I’ve got answers! Making cookies should be fun, not frustrating, so let’s clear up any lingering doubts you might have.
Why aren’t my gingerbread cookies crinkling?
Oh, the dreaded flat cookie! Usually, a lack of crinkles means the dough didn’t spread enough. This can happen if the dough was too warm when you baked it, or if you didn’t roll it generously enough in the sugar. Make sure your dough is nice and chilled, and don’t skimp on that sugar coating! Sometimes, too much flour can also make them less likely to spread and crinkle. Try to measure your flour accurately.
Can I make the gingerbread cookie dough ahead of time?
Absolutely! In fact, I often recommend it. Chilling the dough is a key step, as we’ve talked about for getting that perfect texture and crinkle. You can chill the dough for up to 3-4 days in the refrigerator. Just make sure it’s wrapped up nice and tight in plastic wrap. When you’re ready to bake, just let it sit at room temperature for about 15-20 minutes to soften just enough so you can scoop and roll it.
How do I make sure my gingerbread cookies stay soft?
Softness is key, right? The main secrets are that dark brown sugar and molasses, which both add tons of moisture. Baking them just until the edges are set but the centers still look a little soft is crucial. They finish baking on the hot pan. Once they’re totally cool, storing them in an airtight container is your best friend! For super soft cookies, sometimes I even add a slice of bread to the container overnight – sounds weird, I know, but it works!
Can I use a different type of molasses?
You sure can, but it’ll change the flavor a bit! Unsulfured molasses is generally the go-to for its balanced gingerbread flavor. Blackstrap molasses is much stronger and can have a slightly bitter edge, so if you use it, maybe try just a tablespoon or two to start, or mix it with regular unsulfured. Light molasses will give a milder flavor with less of that deep, dark gingerbread punch.
Estimated Nutritional Information for Soft and Spiced Gingerbread Crinkle Cookies
Just so you know, these are estimates, and your mileage might vary a bit depending on the exact brands you use and how big you roll your cookies! But generally, you’re looking at about:
- Serving Size: 1 cookie
- Calories: 150
- Fat: 7g
- Protein: 2g
- Carbohydrates: 20g
- Sugar: 15g
- Sodium: 75mg
These numbers are just a general guide, but they give you a good idea of what you’re working with. Enjoy!
Print
Soft and Spiced Gingerbread Crinkle Cookies
- Total Time: 2 hr 30 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Chewy gingerbread cookies with a classic crinkle top, perfect for the holidays.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup unsulfured molasses
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar, for rolling
Instructions
- Whisk together flour, ginger, cinnamon, cloves, baking soda, and salt in a medium bowl.
- In a large bowl, beat butter, brown sugar, and 1/4 cup granulated sugar until creamy.
- Beat in egg, molasses, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Chill the dough for at least 2 hours.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll dough into 1-inch balls.
- Roll each ball in the 1/4 cup granulated sugar.
- Place balls 2 inches apart on prepared baking sheets.
- Bake for 9-11 minutes, or until edges are set and centers are still slightly soft.
- Let cookies cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
- For a stronger molasses flavor, use blackstrap molasses.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: gingerbread cookies, crinkle cookies, holiday cookies, spiced cookies, soft cookies, chewy cookies