Ginger Crinkle Cookies are a delightful blend of warm spices and soft, chewy centers, perfect for any occasion. With just 28 minutes from start to finish, these cookies are a quick treat that fills your kitchen with the cozy aroma of ginger and molasses. Each bite offers a satisfying contrast of a slightly crisp exterior and a tender, melt-in-your-mouth interior, making them irresistible.
These cookies are not only easy to whip up but also a crowd-pleaser with their rich, spiced flavor and charming crinkled tops. The combination of ginger’s zing and the sweetness of sugar creates a balanced treat that’s perfect with tea or as a holiday gift. In less than half an hour, you’ll have a batch of cookies that feel like a warm hug in every bite.
Ingredients for Ginger Crinkle Cookies
- 3 cups (15oz/426g) all-purpose flour
- 3/4 cup (4 ½oz/128g) brown sugar (packed)
- 3/4 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 tablespoon ginger (ground)
- 1/2 teaspoon salt
- 3/4 cup (6oz/170g) butter (at room temperature, unsalted preferred)
- 3/4 cup (7½ oz/213g) molasses (unsulphured for best flavor)
- 2 tablespoons milk (whole or 2%)
- 1/2 cup (2oz /57g) powdered sugar (for rolling)
Step-by-Step Instructions
- In a large bowl, mix the flour, brown sugar, baking soda, cinnamon, ginger, and salt until well combined.
- Add the room temperature butter to the dry ingredients. Use your hands or a dough cutter to rub the butter into the mixture until it resembles coarse breadcrumbs.
- Pour in the molasses and milk. Mix until a soft dough forms. (Tip: If the dough feels too sticky, add a tablespoon of flour at a time until manageable.)
- Cover the dough and refrigerate for at least 2 hours. Chilling prevents the cookies from spreading too much during baking.
- Preheat your oven to 350°F (180°C). Line two 15 x 10-inch cookie sheets with parchment paper.
- Remove the dough from the fridge. Using a small cookie scoop or tablespoon, portion the dough into leveled balls.
- Roll each dough ball generously in powdered sugar, ensuring an even and thick coating.
- Arrange the cookies on the prepared sheets, spacing them about 2 inches apart to allow for spreading.
- Bake for 14 minutes exactly. The cookies should be slightly cracked on top but still soft and chewy in the center.
- Let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Store the cooled cookies in an airtight container at room temperature for up to 3 days.
Perfect Pairings: Serving Suggestions
These Ginger Crinkle Cookies are a delightful treat on their own, but they pair wonderfully with a cup of hot tea or coffee. For a festive touch, serve them alongside a glass of spiced apple cider or a scoop of vanilla ice cream. They also make a great addition to holiday cookie platters, complementing other classics like sugar cookies and shortbread.
Storage Secrets: Keeping Them Fresh
To maintain their chewy texture, store the cookies in an airtight container at room temperature for up to 3 days. If you need to keep them longer, you can freeze the baked cookies in a single layer in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving. For best results, avoid refrigerating them, as it can dry out the cookies.
Time-Saving Tips for Busy Bakers
If you’re short on time, prepare the dough the night before and let it chill overnight. This not only saves time but also enhances the flavor. When rolling the dough balls, use a small cookie scoop for even sizing and quicker shaping. You can also bake the cookies in batches while prepping the next tray to streamline the process.
Recipe Variations: Mix It Up
For a twist on the classic, try adding a pinch of nutmeg or cloves to the dough for extra warmth. If you prefer a bit of crunch, mix in 1/2 cup of chopped crystallized ginger or toasted pecans. For a festive look, roll the dough balls in colored sugar instead of powdered sugar before baking.
Equipment Guidance: Tools for Success
Using a GoodCook 15 x 10 inch cookie sheet ensures even baking and prevents overcrowding. A small cookie scoop or tablespoon measure helps create uniform dough balls, while parchment paper keeps cleanup easy. If you don’t have a dough cutter, your hands work just fine for rubbing in the butter—just make sure it’s at room temperature for easier mixing.
Ginger Crinkle Cookies
Ingredients
- 3 cups all-purpose flour 15oz/426g
- 3/4 cup brown sugar 4 ½oz/128g
- 3/4 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 tablespoon ginger
- 1/2 teaspoon salt
- 3/4 cup butter at room temperature, 6oz/170g
- 3/4 cup molasses 7½ oz/213g
- 2 tablespoons milk
- 1/2 cup powdered sugar for rolling, 2oz /57g
Instructions
- In a large bowl mix the flour, sugar, baking soda, cinnamon, ginger, and salt.
- Add in the room temperature butter and rub in until you’ve reached the texture of coarse breadcrumbs. You can do this by hand or with a dough cutter.
- Next add in the milk and the molasses. Mix until you form a dough.
- Refrigerate the dough for a minimum of 2 hours. Chilling the dough before baking stops your cookies from spreading.
- When ready to bake pre-heat the oven to 350°F (180°C) then line 2 GoodCook 15 x10 inch cookie sheets with parchment paper.
- Remove the cookie dough from the fridge. Using a small cookie scoop or a tablespoon measure, spoon a leveled ball of dough.
- Roll each ball in powdered sugar, making sure they are generously and evenly coated.
- Arrange the cookies about 2 inches apart on the cookie sheets.
- Bake the cookies for 14 minutes exactly. You want to bake these just right so they are still chewy in the center.
- Allow to cool slightly before transferring to a wire rack to fully cool.
- Once cooled cover and store at room temperature in an airtight container for up to 3 days.
