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

¾ cup (170g) unsalted butter, softened

1 cup (200g) brown sugar, packed

1 large egg

¼ cup (60ml) molasses

2 teaspoons vanilla extract

½ cup (60g) powdered sugar, for coating

Instructions

Step 1: Whisk together the dry ingredients. In a medium bowl, combine flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.

Step 2: Cream butter and sugar. In a large bowl, beat the softened unsalted butter and packed brown sugar with an electric mixer until light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl to ensure thorough mixing.

Step 3: Incorporate wet ingredients. Reduce mixer speed and add molasses, egg, and vanilla extract. Beat until fully incorporated and smooth. Scrape down the bowl sides again.

Step 4: Combine wet and dry ingredients. Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined and no streaks of flour remain. Be careful not to overmix. The dough will be soft and sticky.

Step 5: Chill the dough. Cover the bowl tightly with plastic wrap and refrigerate for at least 3 hours, preferably overnight. This helps develop flavor, prevents spreading, and makes the dough easier to handle.

Step 6: Prepare for baking. Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper. Place the powdered sugar in a shallow bowl for coating.

Step 7: Form and coat cookies. Using a small cookie scoop (about 1.5 tablespoons), portion out the chilled dough. Roll each portion into a smooth ball, then roll generously in powdered sugar until fully coated. Place the balls about 2 inches apart on the prepared baking sheets.

Step 8: Bake the cookies. Bake for 10 to 12 minutes until edges are set and lightly golden, centers look slightly soft, and white crinkles have formed. Rotate baking sheets halfway through if baking two at once. Avoid overbaking to keep cookies soft and chewy.

Step 9: Cool. Let cookies cool on baking sheets for about 5 minutes to firm up, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.

Tips & Variations

For extra depth, try adding a pinch of ground black pepper or cardamom to the spice mix.

If molasses is unavailable, you can substitute with an equal amount of dark corn syrup or honey, adjusting sweetness to taste.

Chilling the dough overnight improves flavor and texture, but if short on time, a 3-hour chill works fine.

Use parchment paper or silicone mats to prevent sticking and aid cleanup.

FAQs

Can I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum. Be sure to follow the blend’s instructions for best results.

Why do I need to chill the dough?

Chilling allows the flavors to develop fully, firms up the sticky dough for easier handling, and prevents the cookies from spreading too much during baking, ensuring their signature crinkled appearance.