These are a spin on a classic! Imagine a traditional gingerbread cookie and then throw in a soft gooey center and powdered sugar on top. Let's just say after one bite I was hooked for life!
- 3 cups unbleached all-purpose flour
- 3/4 cup dark brown sugar, packed
- 3/4 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, softened, but still cool, cut into 1/2-inch cubes
- 3/4 cup molasses
- 2 tablespoons milk
- 1/2 cup granulated sugar
- 1/2 cup confectioners' sugar
With an electric mixer (either hand or stand) stir together the flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt at low speed until combined, about 20 seconds. Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is sandy and resembles fine meal, about 1 1/2 minutes. Reduce the speed to low and, with the mixer running, gradually add the molasses and milk. Mix until the dough is evenly moistened, about 20 seconds. Increase the speed to medium and mix until thoroughly combined, about 10 seconds.
Scrape the dough onto a work surface; divide it in half. Working with one portion at a time, shape the dough into two round disks. Cover them in plastic wrap and freeze until firm, 20 to 30 minutes. Alternatively, refrigerate the dough 2 hours or overnight.¹
Preheat the oven to 350° F. Line the two baking sheets with parchment paper.
Take the cookie dough out of the fridge and begin rolling the dough into balls, about 2-inches in diameter. Be careful not to overwork the dough as it will lose its chill and get too warm.² Roll each dough ball in the granulated sugar until coated. Transfer ball to confectioners’ sugar and roll again until coated evenly. Place the coated dough balls 1-inch apart from each other on the prepared baking sheet.
Bake the cookies until set in the centers, 12 minutes. Do not over bake. Cool the cookies on the sheets 2 minutes, then remove the cookies to a wire rack to cool to room temperature. Store gingerbread crinkle cookies in an airtight container at room temperature for up to a week.
¹ Cookie dough can be frozen ahead of time for up to a month. When ready to bake, let the dough defrost in the fridge so it is still cold when it's into balls.
² If the dough does get too warm, simply place the baking sheet with cookie dough balls in the refrigerator for 10 minutes before transferring to the oven to bake.