Description
Soft, spiced gingerbread crinkle cookies with cozy molasses and warm ginger—ready in about 30 minutes. Chewy middles, crisp edges, classic powdered sugar cracks. Tested twice; chilling 10–15 minutes gives extra-thick cookies.
Ingredients
Scale
- 2 1/4 cups (280 g) all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (150 g) packed brown sugar
- 1/3 cup (80 ml) molasses
- 1/3 cup (80 ml) vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup (60 g) powdered sugar, for rolling
Instructions
- Mix the dough: Whisk flour, spices, baking soda, and salt. In another bowl, whisk brown sugar, oil, molasses, egg, and vanilla. Stir wet into dry until a soft dough forms.
- Shape & coat: Scoop 1 Tbsp portions, roll into balls, coat generously in powdered sugar, and space 2 inches apart on a parchment-lined baking sheet.
- Bake: Bake at 350°F (175°C) for 12–14 minutes, until crackled and set at the edges. Cool 5 minutes on the pan, then move to a rack.
Notes
Swaps: Use a 1:1 gluten-free flour with xanthan gum. Dough can chill up to 48 hours; rest at room temp 10 minutes before scooping. For thicker cookies, chill 10–15 minutes before baking.
- Prep Time: 10 minutes
- Cook Time: 12–14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 5 mg
Keywords: quick gingerbread crinkle cookies, gingerbread cookies, holiday baking, crinkle cookies, molasses cookies, chewy cookies, easy Christmas cookies, one-bowl cookies