Ginger crinkle cookies have a crisp, cracked sugar crust and a soft, tender center, like the softest gingerbread. Honey, ground ginger and orange zest give them a scent that fills the whole house with Christmas.
You do not need molasses, and the dough comes together in 15 minutes, with chilling time on top. The result looks like it came from a pastry shop. Want to know how to get those deep cracks?
Quick Overview
- What it is: Soft spiced cookies with a dramatically cracked surface.
- Secret trick: Chill the dough well and roll the balls in sugar twice.
- Cost and time: Inexpensive ingredients, 15 minutes of prep plus chilling.
At a Glance
- Prep time: 15 min
- Chilling time: 40 min
- Baking time: 12 min
- Servings: about 10 large cookies
- Difficulty: Easy
- Calories: about 170 kcal per cookie
Ingredients
(US cups, with grams in brackets)
- 1 large egg, at room temperature
- 6 1/2 tablespoons (90 g) butter, softened
- 1/3 cup (70 g) brown sugar, packed; for a caramel flavor
- 1 1/2 tablespoons (30 g) honey
- 1 1/3 cups (170 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger, or gingerbread spice
- zest of 1/2 orange or lemon
- granulated sugar, for coating
- powdered sugar, for coating
Instructions
- In a bowl, beat the softened butter with the brown sugar until creamy. Add the egg, honey, ginger and zest. Beat again briefly until smooth.
- Add the sifted flour mixed with the baking powder. Stir into a dough. It should be thick and sticky, not runny.
- Cover the bowl with plastic wrap and refrigerate for at least 40 minutes. This is the key step that makes the dough workable.
- Heat the oven to 350°F (180°C). With your hands, shape the chilled dough into walnut-sized balls.
- Roll each ball first in granulated sugar and then generously in powdered sugar. This is what creates the pretty cracked effect.
- Place the balls on a baking sheet lined with parchment paper, leaving space between them, because they will spread a little. Bake for 10 to 15 minutes.
- Take them out while they still feel slightly soft to the touch. They firm up on the baking sheet. Do not overbake them, or they will dry out.
Video Recipe
Tips for Perfect Ginger Crinkle Cookies
- More flavor: For a stronger spice, add a pinch of ground cinnamon or cloves to the dough.
- Cold dough: The dough must be really cold. If it sticks to your hands, dampen your palms with water.
- Double sugar coat: Roll in granulated sugar first, then powdered sugar, so the white coating stays visible after baking.
Easy Variations
- Lemon crinkles: Leave out the ginger and cinnamon, and add more lemon zest and a tablespoon of lemon juice.
- Chocolate version: Replace 2 tablespoons (about 20 g) of the flour with good cocoa powder for a chocolate cookie.
Frequently Asked Questions (FAQ)
Why did my cookies spread flat on the baking sheet? The dough was probably not cold enough, or there was too little flour. The dough must be firm before baking.
Can I make crinkle cookies without molasses? Yes. This recipe gets its flavor from honey, brown sugar and ground ginger, so no molasses is needed.
How long do they stay soft? In a closed tin they stay soft for about a week. If they firm up, put a slice of apple in the tin for a day.
Can I freeze the dough? Yes. Freeze the dough balls, uncoated, on a tray, then store them in a bag for up to 2 months. Roll them in sugar and bake from frozen, adding a minute or two.
Can I make them ahead for Christmas? Yes. Shape the balls up to a day ahead and keep them chilled, or bake the cookies a few days ahead and store them in a tin.
These ginger crinkle cookies are proof that holiday baking does not have to be stressful. They are lovely for a cookie exchange or a gift tin.
The recipe is based on a version by Наташа Шакинко, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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