Pin it
These soft and pillowy gingerbread crackle cookies put a fun twist on classic holiday flavors with their distinctive split surface. Every mouthful offers cozy spice notes wrapped in a light dusting of powdered sugar that beautifully stands out against the rich, dark cookie inside.
I stumbled upon this cookie during my first year writing about food online, and it's now the treat everyone asks me to make. Guests always get excited watching how the sugar topping breaks apart during baking to show the spiced dough underneath, and they can't stop grabbing extras thanks to the tender bite.
Key Ingredients Breakdown
- Butter: Go for European-style with higher fat content. Its moisture level really changes how these turn out.
- Brown Sugar: Pick dark variety for richer taste and better moisture retention.
- Molasses: Gives deep color and softness. Stick with standard type, not the bitter blackstrap stuff.
- Flour: Regular all-purpose works best, just spoon it into measuring cups then level off.
- Spices: Don't use old spices - toss any sitting in your cabinet longer than 6 months.
- Powdered Sugar: Must be smooth without lumps for that pretty white coating.
Step-by-Step Process
- Step 1: Getting Your Dough Right
- Set butter out for a full hour beforehand. Whip butter by itself until smooth and fluffy. Slowly add brown sugar while mixing until it gets lighter in color. Mix in egg and molasses bit by bit so everything stays combined. Blend all spices in a separate bowl first so they'll spread evenly through the dough.
- Step 2: Nailing the Right Consistency
- Put flour in gradually with gentle mixing. Stop right when you can't see any more dry flour. Your dough should feel soft but not stick to your fingers. Make sure to wrap it tightly before putting it in the fridge.
- Step 3: Forming Perfect Cookies
- Work fast rolling balls while the dough is still cold. Coat twice in powdered sugar. Lightly press the sugar coating to make it stick better. Leave 2 inches between each cookie on the baking sheet.
Pin it
When I was little, my grandma's house always had these wonderful spicy scents flowing through it in December. Now when I bake these cookies, I'm connecting with those old memories while making new ones with my kids. They know Christmas season has started as soon as they catch this smell in our kitchen.
Don't rush the cooling part after baking. I've figured out that letting them sit on the hot pan for exactly 5 minutes works magic. This timing locks in those beautiful cracks while keeping the middle nice and tender.
Pin it
I've been making these cookies for so many years now and taking them out of the oven still makes me smile every time. The way the spices come together with that soft texture makes them stand out from regular holiday cookies - they've become a tradition I love passing along to others.
Frequently Asked Questions
- → What’s the point of chilling dough?
- It keeps the cookies from spreading too much and lets the sugar stick better.
- → Can you freeze this dough?
- Sure, freeze the dough balls for up to 3 months. Just roll in sugar before baking.
- → How come my cookies didn’t crackle?
- Make sure the dough is cold enough and generously coat with powdered sugar.
- → How should I store these treats?
- Keep them in a sealed container on the counter, and they’ll stay fresh for 5 days.
- → Can the spice levels be changed?
- Of course, tweak the spices to your liking. Add or cut back on ginger as needed.