Ingredients
Dry Ingredients
- 2 1/3 cup all purpose flour (can go up to 2 1/2 cups for puffier cookies, or 2 1/4 cups for flatter cookies)
- 1 1/2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp ground cardamom
- 1/2 tsp salt
Wet Ingredients
- 6 oz unsalted butter (room temperature but still firm to the touch)
- 1/3 cup granulated sugar
- 1/3 cup dark brown sugar (packed)
- 1 egg yolk
- 5 tsp lemon zest (from 2 lemons)
- 1 tsp vanilla extract
- 1/2 cup unsulfured molasses
Coating
- 1 cup powdered sugar
Instructions
- Mix dry ingredients: In a large bowl, whisk together the all purpose flour, ground ginger, ground cinnamon, baking soda, ground cardamom, and salt until fully combined. Set aside.
- Cream butter and sugars: In the bowl of a stand mixer fitted with a paddle attachment, add the unsalted butter, granulated sugar, and dark brown sugar. Mix on medium speed for 3 minutes or until the mixture is light and fluffy.
- Add egg yolk and flavorings: Reduce the mixer speed to low and add the egg yolk, lemon zest, and vanilla extract. Mix until these ingredients are well incorporated into the butter-sugar mixture.
- Incorporate molasses and dry mix: Add the molasses to the bowl and mix thoroughly. Then, add the dry ingredients in three increments, mixing just until combined after each addition. Be sure to scrape the bottom and sides of the bowl to ensure an even dough with a soft, cohesive texture.
- Chill the dough: Cover the bowl tightly and refrigerate the dough for 1 hour to allow the flavors to meld and the dough to firm up, making it easier to handle.
- Prepare to bake: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside.
- Roll and coat cookies: Pour the powdered sugar into a separate bowl. Use a tablespoon-sized cookie scoop or spoon to portion the dough. With cold hands, roll the dough into balls. Thoroughly roll each ball in the powdered sugar, then place on the prepared baking sheet, spacing cookies about 2 inches apart.
- Bake the cookies: Bake one sheet at a time for 10 to 12 minutes, until the cookies are puffy and cracked on top. The centers should remain soft, indicating they are perfectly baked.
- Cool the cookies: Let the cookies cool on the baking sheet for at least 5 minutes to set, then transfer them to a wire rack to cool completely.
- Repeat and enjoy: Continue steps 7 through 9 until all the dough has been baked. Serve and enjoy your delightful gingerbread crinkle cookies!
Notes
- Adjust the flour quantity slightly for desired cookie texture: less flour for a flatter cookie, more flour for puffier cookies.
- Use cold hands to roll the dough to prevent it from getting too sticky while shaping.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- The lemon zest adds a bright contrast to the rich gingerbread spices, but it can be omitted if desired.
- Ensure the butter is firm but room temperature for best creaming results.
- Prep Time: 25 minutes
- Cook Time: 12 minutes per batch (approx. 38 servings; total about 45 minutes baking time)
- Category: Dessert
- Method: Baking
- Cuisine: American
