Ingredients
Dry Ingredients
- 2 ¼ cups (270g) all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- 1 large egg
- ¼ cup (60ml) molasses
- 2 teaspoons vanilla extract
Finishing
- ½ cup (60g) powdered sugar, for coating
Instructions
- Prepare the Dough: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, ground cloves, nutmeg, baking soda, and salt until fully combined. In a separate large bowl, beat the softened unsalted butter and packed brown sugar on medium speed with a hand mixer or stand mixer until light and fluffy, about 2 to 3 minutes. Add the egg, molasses, and vanilla extract and continue beating until fully incorporated. Gradually mix the dry ingredients into the wet ingredients just until combined. Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours or overnight to allow the dough to chill and promote deep cracking during baking.
- Shape and Roll: Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone baking mats. Using a cookie scoop, portion tablespoon-sized amounts of dough and roll into balls quickly since the dough is sticky. Generously roll each dough ball in powdered sugar until fully coated to help achieve the classic crinkle appearance.
- Bake to Perfection: Arrange the powdered sugar-coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes until the cookies have spread and developed deep cracks on top, with firm edges and soft centers. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough for at least 2 hours is essential for creating the crinkle effect as it helps the dough firm up and crack beautifully during baking.
- Use a cookie scoop for consistent cookie sizes that bake evenly.
- Be generous when rolling the dough balls in powdered sugar to ensure a pronounced crackled top.
- Store the cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- For a deeper molasses flavor, you can substitute part of the molasses with dark corn syrup or add a little extra ginger if preferred.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
