Gingerbread Crinkle Cookies

Today I am concluding my favorite Holiday flavors recipes with Gingerbread Crinkle Cookies. I love the warm spicy flavors of  Gingerbread. We all know the traditional gingerbread men, but I never wanna take the time to have to decorate them. BUT, I still want those flavors every year around the holidays. I’ve tried Gingersnaps, Gingerbread Sandwich Cookies and even Gingerbread Pancakes. But I wanted to try something completely different this year which led me to these Crinkle cookies. 

There is something about going through a global pandemic that has made me more nostalgic. Crinkle cookies are one of those cookies that have been around FOREVER. They were probably really popular in the 80’s & 90’s because they remind me so much of my childhood. They were usually chocolate and just so simple and so good. 

Today I combined the flavors of gingerbread with that classic crinkle cookie to make the perfect cookie for the holidays!

See below for step x step instructions (with pictures) and scroll to the bottom for the printable recipe!

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Glass Bowls

Recipe:

STEP 1: Add flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt to a mixing bowl. Mix together until combined. 

Plastic Mixing Bowl 

Plastic Mixing Bowl

STEP 2: Cut the butter into pieces and add to flour mixture.

Plastic Mixing Bowl

STEP 3: Mix together until mixture looks like cornmeal. 

Plastic Mixing Bowl

STEP 4: Slowly add molasses and milk to the mixture and mix until combined and dough comes together. 

Plastic Mixing Bowl

STEP 5: Wrap dough in saran wrap and refrigerate dough for at least 2 hours or overnight.  

STEP 6: When ready to bake, preheat the oven to 350 degrees. Prepare baking sheets by covering with parchment paper. 

STEP 7: Roll cookie dough  into balls, 1-2 inches. Roll ball into regular sugar. Then roll into powdered sugar and place on cookie  sheet.  

Glass Bowls

Glass Bowls

Cookie Sheet

 

STEP 8: Bake for 10 minutes or until tops start to crackle. 

Cookie Sheet // Cooling Rack

STEP 9: Cool for a couple of minutes on pan and the allow to cool completely on wire rack. 

Cooling Rack

 

 

Products I used:

 

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Printable Recipe:

Gingerbread Crinkle Cookies

Print

Ingredients

• 3 cups all-purpose  bleach
• 3/4 cup dark brown sugar
• 3/4 teaspoon baking soda
• 1 tablespoon cinnamon
• 2 teaspoons ginger
• 1/2 teaspoon cloves
• 1/2 teaspoon salt
• 12 tablespoons butter, softened
• 3/4 cup molasses
• 2 tablespoons milk
• 1/2 cup granulated sugar
• 1/2 cup powdered sugar

Instructions

1. Add flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt to am mixing bowl. Mix together until combined.
2. Cut the butter into pieces and add to flour mixture.
3. Mix together until it looks like cornmeal.
4. Slowly add molasses and milk to the mixture and mix until combined and dough comes together.
5. Wrap dough in saran wrap and refrigerate for at least 2 house or overnight.
6. When ready to bake, preheat oven to 350 degrees. Prepare baking sheets by lining with parchment.
7. Roll cookie dough into balls. Roll balls in regular sugar. Then roll in powdered sugar and place on prepared baking sheet.
8. Bake for 10 minutes of until tops start to crackle.
9. Cool for a couple minutes on cookie sheet and then transfer to a cooling rack to cool completely.