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thick ginger-molasses cookies with white powdered-sugar patches and deep brown cracks, with one broken cookie showing a soft chewy middle
Andre Lewis

Gingerbread Crinkle Cookies

These are thick, chewy ginger-molasses cookies under a white sugar coat, not the crisp cutouts from earlier. The dough needs chilling, and the sugar needs to go on heavily enough to survive the first few oven minutes. Pull them when the cracks open and the rims set. A fully hard cookie on the hot sheet won't turn soft when it cools.
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Prep Time 25 minutes
Cook Time 24 minutes
Total Time 49 minutes
Servings: 24
Ingredients Method

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 1/2 cup packed dark brown sugar
  • 1/3 cup unsulfured molasses not blackstrap
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt
  • 1/4 cup granulated sugar for rolling
  • 1/2 cup powdered sugar

Method
 

  1. Beat butter and brown sugar until creamy, then beat in molasses and egg. Whisk flour, ginger, cinnamon, cloves, baking soda and salt.
  2. Mix the dry ingredients into the butter just until combined. Cover and refrigerate for 1 hour, additional to the listed active time.
  3. Heat the oven to 350°F and line two baking sheets. Divide the dough into 24 balls and roll each in granulated sugar, then a thick layer of powdered sugar.
  4. Bake one sheet at a time for 11 to 12 minutes, until the white tops split into brown cracks and the rims are set while the centers remain soft.
  5. Cool on the sheets for 5 minutes, then transfer to racks and cool completely before packing.