Gingery Crinkle Cookies

How to Make Gingery Crinkle Cookies

1. 1

   Step 1: Cream butter, sugar, molasses and egg

   In a large bowl, beat the softened butter and light brown sugar with an electric mixer until light and fluffy, about 2–3 minutes. Add the molasses and beat until combined, then add the egg and mix until the mixture is glossy and smooth.

   For this step

   • 1/2 cupUnsalted butter, softened
   • 1 cupLight brown sugar, packed
   • 1/4 cupMolasses
   • 1 largeLarge egg
   
2. 2

   Step 2: Whisk dry ingredients

   In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt until evenly distributed. This ensures the raising agent and spices are well blended for consistent flavor and rise.

   For this step

   • 2 cupsAll-purpose flour
   • 2 tbspGround ginger
   • 1 tspGround cinnamon
   • 1 tspBaking soda
   • 1/2 tspSalt
   
3. 3

   Step 3: Combine dough and chill briefly

   Fold the dry ingredients into the wet mixture with a spatula until just combined; the dough should be sticky and cohesive but not overworked. Cover and chill in the refrigerator for 15 minutes to firm up slightly—this helps the cookies hold their crinkle shape while baking.
   
4. 4

   Step 4: Shape, roll in sugar and bake

   Preheat the oven to 350°F (175°C) and line two baking sheets with parchment. Scoop tablespoon-sized portions of dough, roll each into a ball, then coat thoroughly in powdered sugar before placing 2 inches apart on the prepared sheets. Bake for 10–12 minutes until crinkles have spread and tops show fissures, then cool on the sheet 5 minutes and transfer to a rack to finish cooling.

   For this step

   • 1/2 cupPowdered sugar (for rolling)
   

1. In a large bowl, beat the softened butter and light brown sugar with an electric mixer until light and fluffy, about 2–3 minutes. Add the molasses and beat until combined, then add the egg and mix until the mixture is glossy and smooth.
2. In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt until evenly distributed. This ensures the raising agent and spices are well blended for consistent flavor and rise.
3. Fold the dry ingredients into the wet mixture with a spatula until just combined; the dough should be sticky and cohesive but not overworked. Cover and chill in the refrigerator for 15 minutes to firm up slightly—this helps the cookies hold their crinkle shape while baking.
4. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment. Scoop tablespoon-sized portions of dough, roll each into a ball, then coat thoroughly in powdered sugar before placing 2 inches apart on the prepared sheets. Bake for 10–12 minutes until crinkles have spread and tops show fissures, then cool on the sheet 5 minutes and transfer to a rack to finish cooling.