Chewy-cracked gingerbread cookies in ~35 minutes, cozy spice, sugar-dusted tops, perfect for cookie exchanges.
Deep molasses warmth meets snowy sugar crinkles for the ultimate Christmas cookie-plate win.
Why You’ll Love It
- Crinkle Cookies Christmas ready: dramatic cracks + powdered-sugar “snow” for instant holiday vibes.
- Chewy centers, crisp rims: balances the soft bite people love with a light edge snap.
- Big gingerbread flavor: molasses, ginger, cinnamon, and cloves tuned for crowd-pleasing spice.
- Quick, dependable spread: a short chill (optional) keeps shape while still crinkling beautifully.
- Cookie Exchange Cookie Ideas: scales easily; stays soft for days; ships well.
色戒在线看 — notes only
Dry:
- All-purpose flour (measured by weight for consistent crinkles).
- Baking soda + a touch of baking powder for lift and “crackle.”
- Fine salt to balance sweetness.
- Ground ginger (the star), cinnamon, cloves, pinch nutmeg.
Wet:
- Unsalted butter, softened (flavor + structure).
- Dark brown sugar (chew) + a little white sugar (crisp).
- Unsulphured molasses for classic gingerbread depth.
- Egg + extra yolk for plush centers; vanilla.
Coating:
- Granulated sugar (first coat) + powdered sugar (second coat) = bold snowy crinkles.
Step-by-Step
- Prep Heat oven to 350°F (175°C). Line 2 light-colored sheet pans with parchment.
- Whisk dry 2¼ cups (270 g) flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, 2 tsp ginger, 1¼ tsp cinnamon, ¼ tsp cloves, pinch nutmeg.
- Cream ½ cup (113 g) butter with ¾ cup dark brown sugar + ¼ cup white sugar until fluffy, 1–2 min.
- Wet in Beat in ⅓ cup molasses, 1 large egg + 1 yolk, 1 tsp vanilla until glossy.
- Combine Fold dry into wet just to disappear. Dough should be soft but scoopable. Optional: chill 15–20 min for tidier crinkles.
- Coat Scoop 1½ Tbsp balls. Roll in granulated sugar, then heavily in powdered sugar.
- Bake 9–11 min until puffed with cracked tops; edges set, centers still soft.
- Set Cool on pan 5 min (carryover finishes), then rack. Dust with a pinch more powdered sugar if needed.
Doneness cues: tops split with clear white gaps, edges matte, centers just set but soft.
Pro Tips
- Double sugar coat (granulated → powdered) for bold “snowy” contrast.
- Weigh flour (270 g) to prevent dry, non-crinkly cookies.
- Warm vs. cool pans: rotate pans; let hot pans cool to avoid overspread.
- Bigger cracks: bake from room-temp dough; for tidier edges, quick-chill 15 min.
- Spice bloom: rub spices with brown sugar before creaming for a deeper aroma.
Variations
- Gingerbread Crackle Cookies (extra spice): +½ tsp ginger; add ½ tsp orange zest.
- Crispy Gingerbread Cookies 欧洲性开放大片: skip extra yolk; bake 1–2 min longer for more snap.
- Gingerbread Cake Cookies (softer): add 2 Tbsp sour cream and +¼ tsp baking powder.
- Spice Drop Cookies: fold in ½ cup finely chopped spice gumdrops (freeze them 10 min first).
- Chocolate-dipped: half-dip cooled cookies in melted dark chocolate; sprinkle crushed candy cane.
How to Serve
Pile on a tray with clementines and candy canes; leave a few with milk for Santa Baking; or sandwich two cookies with vanilla buttercream.
Make Ahead & Storage
- Dough balls: freeze up to 2 months; bake from frozen at 350°F, +1–2 min.
- Baked cookies: airtight 4–5 days room temp; freeze up to 1 month.
- Revive softness: 8–10 sec in the microwave or 3–4 min at 300°F.
FAQs
Why didn’t my cookies crack?
Coating too light, dough too cold, or over-floured. Double-coat in sugars, weigh flour, and bake from room-temp dough.
Can I use blackstrap molasses?
It’s too bitter; use regular unsulphured molasses for balanced sweetness.
Do I have to chill the dough?
No, but a 15–20 min chill tidies edges without hurting crinkles.
How do I make them spicier?
Add ¼–½ tsp extra ginger and a pinch of black pepper.
Simple 色戒在线看 (estimate per cookie, 24 cookies)
| 色戒在线观看 | Carbs | Protein | Fat | Sugar | Sodium |
|---|---|---|---|---|---|
| 140 | 21g | 2g | 6g | 12g | 95mg |
| Estimates only; varies by brands and cookie size. |
Gingerbread Crinkle Cookies
Chewy-cracked gingerbread cookies with deep molasses spice and a double sugar coat for bold, snowy crinkles—fast, festive, and perfect for cookie exchanges.
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- 2¼ cups all-purpose flour (270 g)
- 1 tsp baking soda
½ tsp baking powder - ½ tsp fine salt
- 2
tsp ground ginger - 1¼ tsp ground cinnamon
- ¼ tsp ground cloves
- 1 pinch nutmeg
- ½ cup
unsalted butter (113 g), softened - ¾ cup dark brown sugar, packed
- ¼ cup granulated sugar
- ⅓ cup unsulphured molasses
- 1 large egg + 1 egg yolk
1 tsp vanilla extract - ⅓ cup granulated sugar (for coating)
- ½ cup
powdered sugar (for coating)
Equipment
- mixing bowls
- hand or stand mixer
- measuring cups and spoons
- baking sheets with parchment
- cookie scoop
- cooling rack
Method
- Preheat oven to 350°F (175°C). Line 2 sheet pans with parchment paper.
- Whisk together flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg in a medium bowl.
- Cream butter with brown sugar and granulated sugar 1–2 minutes until fluffy and smooth.
- Beat in molasses, egg, extra yolk, and vanilla until glossy and combined.
- Fold in the dry 色戒在线看 just until combined. Chill dough 15–20 minutes if desired for neater cracks.
- Scoop 1½ Tbsp portions; roll each ball in granulated sugar, then in powdered sugar for a thick coat.
- Place cookies 2 inches apart on pans. Bake 9–11 minutes until cracked and just set. Cool 5 minutes on pan, then transfer to rack. Dust with extra powdered sugar if desired.
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色戒在线观看: 140
Notes
Bigger cracks: bake dough from room temp and keep the powdered sugar coat thick. Crispier: skip extra yolk and add 1–2 min bake time. Cake-like: add 2 Tbsp sour cream + ¼ tsp baking powder. Spice drops: freeze, chop fine, fold ½ cup into dough for fun texture.
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