There are some cookies that are just perfect for a cool evening, and these Spiced Ginger Crinkle Cookies are at the top of the list. They take the warm, comforting flavor of a classic gingerbread cookie and transform it into a soft, chewy, and beautiful treat. The best part is the signature "crinkle" top—a delicate web of cracks that forms as the cookie bakes, revealing the dark, molasses-rich interior.1

These cookies are a celebration of spice, with a perfect balance of fiery ginger, warm cinnamon, and a hint of clove.2 The molasses and a short chilling period are the secrets to their incredible chewiness, making them a delicious and fragrant treat that's impossible to resist.3

Spiced Ginger Crinkle Cookies

Soft, Chewy & Full of Flavor

Yields: 24 cookies4

Prep time: 20 minutes5

Chill time: 30 minutes

Cook time: 10-12 minutes6

Ingredients

  • 2 ¼ cups all-purpose flour7

  • 2 teaspoons ground ginger8

  • 1 teaspoon ground cinnamon9

  • ½ teaspoon ground cloves10

  • ½ teaspoon ground nutmeg11

  • 1 ½ teaspoons baking soda12

  • ¼ teaspoon salt

  • ½ cup unsalted butter, softened13

  • ½ cup packed brown sugar14

  • ¼ cup granulated sugar

  • ¼ cup molasses15

  • 1 large egg16

  • For Rolling:

    • ¼ cup granulated sugar

    • ¼ cup powdered sugar17

Instructions

1. Prepare the Dough

  1. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.18

  2. Cream Butter and Sugars: In a separate large bowl, use a hand or stand mixer to beat the softened butter, brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy (about 2-3 minutes).

  3. Add Wet Ingredients: Beat in the egg and molasses until well combined.19

  4. Combine: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.20 The dough will be soft and a bit sticky.

  5. Chill: Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes. This is a crucial step for the perfect texture and crinkle.

2. Roll and Bake

  1. Preheat Oven: Preheat your oven to 350°F (175°C).21 Line two baking sheets with parchment paper.

  2. Prepare Sugars: In two separate small, shallow bowls, place the granulated sugar and the powdered sugar.

  3. Form Balls: Scoop the chilled dough and roll it into 1-inch balls.22

  4. Double-Coat: Roll each dough ball first in the granulated sugar, and then roll it generously in the powdered sugar until it is completely coated.

  5. Place on Sheet: Place the coated dough balls on the prepared baking sheets, leaving about 2 inches between them as they will spread.23

3. Bake and Cool

  1. Bake: Bake for 10-12 minutes. The cookies will puff up, and the tops will beautifully crinkle. The centers will still look a little soft—this is a good sign for a chewy cookie.

  2. Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.24 They will firm up as they cool.

Pro-Tips for a Perfect Cookie

  • Chilling is Key: Don't skip the chilling step! It not only makes the dough easier to handle but also prevents the cookies from spreading too much and helps to create that beautiful crinkle.

  • Double the Sugar: Rolling in both granulated and powdered sugar is the secret to a high-contrast, perfectly defined crinkle. The granulated sugar helps to create a crackle, while the powdered sugar makes it stand out.

  • Don't Overbake: For a soft and chewy cookie, pull them out of the oven when the edges are set but the centers still look slightly underdone.25

  • The Right Molasses: Use unsulphured molasses. Do not use blackstrap molasses, as it's too strong and bitter for this recipe.

  • Storage: Store the cookies in an airtight container at room temperature for up to one week.