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–+ servings
Chewy spiced gingerbread crinkle cookies coated in snowy white powdered sugar with crackled fissures and soft molasses center

Chewy Spiced Gingerbread Crinkle Cookies

These Chewy Spiced Gingerbread Crinkle Cookies are the ultimate holiday baking showstopper. Deeply aromatic with dark unsulfured molasses, warm ground ginger, cinnamon, allspice, and cloves, each dough ball is heavily rolled in confectioners powdered sugar before baking. As they expand in the oven, they form dramatic snowy crackled fissures over an intensely soft, fudgy, and chewy spiced center.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Calories: 145
Ingredients Method Nutrition Notes

Ingredients
  

Dry Spiced Flour Mixture
  • 2 1/2 cups 315g all-purpose unbleached flour
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
Wet Molasses Dough
  • 1/2 cup 1 stick / 115g unsalted butter, softened to room temperature
  • 1/2 cup 100g dark brown sugar, packed
  • 1/4 cup 50g granulated sugar
  • 1 large egg room temperature
  • 1/3 cup 80ml dark unsulfured molasses (like Grandma's)
  • 1 tsp pure vanilla extract
Crinkle Sugar Coating
  • 1/3 cup 65g granulated sugar (for first rolling)
  • 3/4 cup 90g confectioners powdered sugar (for generous second rolling)

Method
 

Step-by-Step Cooking Walkthrough
  1. In a medium mixing bowl, whisk together all-purpose flour, ground ginger, cinnamon, allspice, ground cloves, baking soda, and sea salt until thoroughly blended.
  2. In a large stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat the softened butter, dark brown sugar, and granulated sugar on medium-high speed for 2 to 3 minutes until light and fluffy.
  3. Add the egg, dark molasses, and vanilla extract. Beat on medium speed for 1 minute until completely combined and glossy, scraping down the sides of the bowl as needed.
  4. Reduce mixer speed to low. Gradually add the dry flour spice mixture in two batches, mixing just until no flour streaks remain. Do not overmix. The dough will be thick and slightly sticky.
  5. Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 1 hour (or up to 24 hours). Chilling is crucial so the cookies don't spread flat.
  6. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  7. Set up two small shallow bowls: one with granulated sugar and one with powdered sugar. Scoop 1.5-tablespoon portions of chilled dough and roll into smooth 1-inch balls.
  8. Roll each dough ball first in granulated sugar, shaking off excess, then roll heavily in the powdered sugar until coated in a thick, opaque white layer.
  9. Place dough balls on prepared baking sheets 2 inches apart. Bake at 350°F (175°C) for 9 to 11 minutes, until the cookies have puffed up, crackled beautifully, and the edges are set while centers are still soft and pillowy.
  10. Cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely. The cookies will settle into chewy, fudgy crinkles!

Nutrition

Serving: 1gCalories: 145kcalCarbohydrates: 24gProtein: 2gFat: 5gSaturated Fat: 3gCholesterol: 18mgSodium: 95mgPotassium: 110mgFiber: 1gSugar: 14gVitamin A: 140IUCalcium: 35mgIron: 1.2mg

Notes

Chef Secret: The Double-Roll Sugar Method! Roll each chilled dough ball first in granulated white sugar, and then roll generously in confectioners powdered sugar. The granulated sugar absorbs surface moisture during baking, preventing the powdered sugar from melting so your snowy crackles stay brilliant white and crisp!

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