Ginger Crinkle Cookies

Crackly, crunchy, and chewy — my Ginger Crinkle Cookies give meaning to 'tis the season, and are perfect for all your sweet holiday needs!

👥 36 Servings⏱️ Prep & Cook: 2h 22m⏳ Prep: 14 min🔥 Cook: 8 min👤 Gemma Stafford📖 biggerbolderbaking

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🥘 Ingredients

Check off ingredients as you prepare them:

To Make the Ginger Crinkle Cookie Dough

(15 oz/426 g) all-purpose flour3 cupsginger1 tablespoon

In a large bowl mix the flour, sugar, cinnamon, ginger, baking soda and salt.

(15 oz/426 g) all-purpose flour3 cupscinnamon1 tablespoonginger1 tablespoon

Add in the butter and rub in until you've reached the texture of coarse breadcrumbs. You can do this by hand or with a dough cutter.

Next add in the molasses and milk and mix to form a dough.

(15 oz/426 g) all-purpose flour3 cupsmilk2 tablespoons

Refrigerate the dough for a minimum of ⏱️ 2 hours, to prevent the dough from spreading.

Preheat the oven to 350°F (180°C) Fan assist and line 2 baking sheets. (If your oven doesn't have a fan bake one tray at a time at 375℉ (190℃).

Using a 1 tablespoon measure, spoon a leveled ball of dough.

Roll each ball in powdered sugar two times until they're generously coated.

Arrange the cookies about 2 inches apart on the cookie sheets.

To Bake the Gingersnap Cookies

Bake the cookies for ⏱️ 8 -10 minutes. You want to bake these just right so they are still chewy in the center.

Allow to cool slightly before transferring to a wire rack to fully cool.

Enjoy with a cup of tea! Store any leftovers at room temperature in an airtight container for up to 3 days.