Crackly, crunchy, and chewy — my Ginger Crinkle Cookies give meaning to 'tis the season, and are perfect for all your sweet holiday needs!
- 3 cups (15 oz/426 g) all-purpose flour
- ¾ cup (4½ oz/128 g) dark brown sugar
- 1 tablespoon cinnamon
- 1 tablespoon ginger
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (6 oz/170 g) butter , at room temperature
- ¾ cup (7½ oz/213 g) molasses
- 2 tablespoons milk
- ½ cup (2 oz/57 g) powdered sugar (for rolling)
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In a large bowl mix the flour, sugar, cinnamon, ginger, baking soda and salt.
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Add in the butter and rub in until you've reached the texture of coarse breadcrumbs. You can do this by hand or with a dough cutter.
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Next add in the molasses and milk and mix to form a dough.
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Refrigerate the dough for a minimum of 2 hours, to prevent the dough from spreading.
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Preheat the oven to 350°F (180°C) Fan assist and line 2 baking sheets. (If your oven doesn't have a fan bake one tray at a time at 375℉ (190℃).
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Using a 1 tablespoon measure, spoon a leveled ball of dough.
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Roll each ball in powdered sugar two times until they're generously coated.
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Arrange the cookies about 2 inches apart on the cookie sheets.
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Bake the cookies for 8 -10 minutes. You want to bake these just right so they are still chewy in the center.
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Allow to cool slightly before transferring to a wire rack to fully cool.
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Enjoy with a cup of tea! Store any leftovers at room temperature in an airtight container for up to 3 days.
- Age the Dough: Refrigerating the dough for at least 1 day and up to 2–3 days before baking intensifies flavor, improves texture, and gives the cookies extra chew.
- Uniform Size Matters: Scoop cookies into equal portions (about 1 tablespoon each) to ensure even baking and consistent results.
- Use Quality Bakeware: A heavy, even-heating cookie sheet prevents burnt bottoms and allows you to bake more cookies at once.
- Don’t Skip the Powdered Sugar Coating: Rolling cookies in sugar twice creates the classic crackled look and lightly sweet crust.
- Bake for the Full Time: Crinkle cookies crack before they’re fully done. Bake until the exterior forms a proper crust to highlight the soft, chewy center.
- Spacing is Key: Place cookies about 2 inches apart to prevent them from sticking together and to allow proper spreading.
- Kid & Beginner Friendly: Easy steps make this ginger molasses cookies recipe perfect for kids to help with and for novice bakers.