This recipe for Spiced Ginger Crinkle Cookies is ideal for holiday baking. These gingerbread flavored crinkle cookies are full of flavor, chewy, and coated in sugar to reveal their crinkle cookie cracks.
Let the Christmas baking begin and these cookies are at the top of my list for festive treats!
These Ginger Crinkle Cookies are oh so amazing! They are loaded with spicy goodness which is complemented by the molasses giving them great depth of flavor! Then sugary coating adds just the right amount of sweetness which balances it all out perfectly!
My Chocolate Christmas Crinkle Cookies
A couple of weeks ago, I tried to make chocolate crinkle cookies, but the recipe I developed was too buttery, so when I baked them the sugar melted into a sort of icing. I fixed the problem by using sprinkles instead, but I was determined to come up with a classic crinkle cookie that worked.
These Spiced Ginger Crinkle Cookies were totally worth the wait!
They are delightfully soft and chewy with those nice crisp edges, but if you’d like more of a crisp throughout ginger cookie just bake them a few minutes longer than what is in the recipe.
Whether you are baking for a Christmas party or you’re you are looking for that perfect, festive treat to make for your friends and neighbors, I highly highly recommend trying these wonderful cookies!
These are so good and they are definitely a cookie people of all ages will love. The dough is really easy to work with and doesn’t to chill over night. And the scent in the kitchen when baking them is like gingerbread heaven!
Other Cookie Recipes You’ll Love
- Christmas Crinkle Cookies
- Classic Peanut Butter Cookies
- The Best Chocolate Chip Cookies
- Chocolate Chip Oatmeal Cookies
- Double Chocolate Chip Cookies
Baking Tips For the Best Crinkle of Your Cookies:
- Bake one batch at a time on the middle rack. You’ll get the best possible results when doing so. If you absolutely need to bake more than one batch at a time, not only turn the pans but rotate the baking sheets from the top rack to bottom rack halfway through the baking process to encourage even baking.
- Make sure you’re using baking soda that’s not too old. This can affect how well the cookies rise and bake.
- Over mixing the cookie dough once the flour is added will also affect the end result of the bake. When Mixing, only mix until the flour is combined on a lower speed (when in doubt mix by hand).
- Be sure to cream the butter and sugar long enough. Cream until light and fluffy. That said, over creaming will also affect the bake resulting in a cookie that can collapse.
- Be sure to thoroughly chill the cookies before baking.
Never Miss A Single Recipe!
Join the free Erren's Kitchen mailing list & get the latest tasty goodness straight to your inbox!
Spiced Ginger Crinkle Cookies
These are wonderful holiday crinkle cookies! Perfectly soft, tender and chewy, these sugar coated cookies are sure to satisfy!
Ingredients
- 3 cups unbleached all-purpose flour
- 1⁄2 cup light brown sugar, packed
- 1⁄2 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1⁄2 teaspoon pumpkin pie spice
- 1⁄2 teaspoon salt
- 1½ sticks butter chilled and cut into cubes
- 1 teaspoon vanilla extract
- 3⁄4 cup molasses
- 3 tablespoons milk
- 1 cup confectioners sugar
Instructions
-
In a food processor, mix together the flour, brown sugar, granulated sugar, baking powder, cinnamon, ginger, allspice, and salt until combined.
-
Add the butter. Blitz until it resembles breadcrumbs (If you don't have a food processor, at this point you can use a pastry cutter to cut the butter into the flour mixture.)
-
Add the molasses, vanilla, and milk. Mix again until the dough comes together.
-
Divide the dough in half and shape each half into two round disks. Cover them in plastic wrap and chill 2 hours minutes.
-
Preheat the oven to 350F. Line the 2 baking sheets with nonstick foil or baking paper.
-
Take the chilled dough and roll the dough into 2 inch round balls. Work as fast as you can so not to allow the dough to get too warm.
-
Roll each dough ball in confectioner's sugar until evenly coated. Place the coated balls 1-inch apart on the prepared baking sheet.
-
Bake the cookies until set - 10 to 12 minutes (being careful not to overbake).
-
Cool the cookies on the sheets 2 minutes, then transfer to a wire rack to cool.
JP says
03/07/2019 at 11:28 PMI made the recipe and kept the dough cold as instructed. My cookies did not crinkle and they were very doughy. Any suggestions for next time????
Erren's Kitchen says
03/12/2019 at 1:15 PMHi, Jp, I’m sorry to be unhelpful but unless I am in the kitchen with you baking, it is hard for me to see where has gone wrong if you have followed the recipe instructions!
Joanie says
12/12/2018 at 9:24 AMI’m planning to make these cookies for my Book Club Cookie Exchange. Just want to double check first, though… no eggs?
Erren's Kitchen says
12/12/2018 at 1:43 PMHi Joanie, that’s right no eggs! Hope you enjoy
Vicki says
11/04/2018 at 12:59 AMI’m eager to make these cookies. They sound wonderful. Could you please clarify whether you use light and granulated sugars as stated in the recipe, or light and dark brown sugars as listed in the instructions? I’d like to make these asap, so really appreciate your reply!
Erren says
11/05/2018 at 11:47 AMHi Vicky, the ingredients list was correct. Thanks for letting me know the instructions needed updating!
Catie says
12/10/2017 at 4:27 PMThis IS a great tasting cookie but the recipe isn’t very user friendly at face value.
1. You have Pumpkin Pie Spice in the ingredients list but All Spice in the directions… Upon smelling them, All Spice is the one to use in the recipe.
2. In the first instruction you listed mix together the “brown sugars, …”. What you real should say is mix together the “brown sugar, sugar, …”.
3. You wrote the recipe for a food processor, which everyone doesn’t own and/or owns a different type than you are using. I own a food processor that attaches to the front of my Kitchen Aid mixer. Therefore, when I tried to use it following your directions…it didn’t work because the food falls through into the bowl below. On my second batch, I mixed the dry ingredients in a large bowl, cut in the cold butter with a steel pastry blender, dumped it into my Kitchen Aid mixer bowl, added the wet ingredients and mixed it in the mixer. It seems to have worked just as well.
4. The cooking time is not altogether accurate. This may depend on where you live, but in PA where I live, at 12 minutes these cookies were still doughy. I ended up baking them 15-16 minutes for a perfect consistency.
Hopefully this helps some other curious bakers!
Thanks!
Erren says
12/12/2017 at 12:49 PMHi Catie, Thanks so much for the great feedback! I’ve updated the recipe to include a way to make them without a food processor and added the sugars separately as suggested. I really appreciate you taking the time to point out how the instructions can be improved!
Doreen says
10/25/2017 at 9:54 PMThe recipe makes 24 servings. Is it just 1 cookie per serving?
Erren says
10/25/2017 at 8:57 PMYes, that’s right.