Get the Recipe: Chewy and Spicy Ginger Crinkle Cookies Recipe
These ginger crinkle cookies are a cross between chewy molasses cookies and gingerbread crinkle cookies! The cookies are super chewy, with intense flavors of molasses, cinnamon, ginger, and more. Each cookie dough ball is rolled in a generous amount of powdered sugar, giving each cookie a unique crinkled appearance.
Ingredients
For The Ginger Crinkle Cookie Dough
- 2 ¼ cups (10.15 ounces or 288 grams) all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt
- ½ cup (1 stick or 4 ounces or 113 grams) unsalted butter, at room temperature
- 1 cup (7 ounces or 198 grams) granulated sugar
- 2 large eggs
- ½ cup (6 ounces or 170 grams) unsulphured blackstrap molasses
Assembly
- ¾ cup (3 ounces or 85 grams) confectioners’ sugar, sifted if necessary
Equipment
- (3-Tablespoon) cookie dough scoop
Instructions
- First, whisk together the dry ingredients. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, allspice, cloves, and salt.
- Cream the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium-high until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.
- Add the eggs, molasses, and dry ingredients. Reduce the mixer to low and add the eggs one at a time, adding the next egg only after the previous one has been fully incorporated. Slowly pour in molasses and beat until just combined. Scrape down the bottom and sides of the bowl. With the mixer on low, gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.
- Chill the cookie dough. Cover the bowl of cookie dough with plastic wrap. Refrigerate for 1 hour, or up to 3 days.
- When ready to assemble and bake the cookie dough, prep your oven and pans. Position a rack in the center of the oven and preheat the oven to 375°F. Line two half sheet pans with parchment paper.
- Coat the cookies. Place the confectioners' sugar for assembly in a medium, shallow bowl. Use a 3-Tablespoon cookie dough scoop to portion the cookie dough into balls, dropping them directly into the bowl with confectioners' sugar. Toss until the cookie dough balls are completely and generously coated. Place the cookie dough balls at least 3 inches apart on the prepared sheet pans.
- Bake the cookies. Bake one pan at a time for 10 to 12 minutes, or until the edges have set but the centers are still soft. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch.Repeat with the remaining cookie dough.
- Serve and store. Serve warm, or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
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