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Gingerbread crinkle cookies


  • 1/2 cup (115 grams) unsalted butter, at room temperature
  • 1 cup (200 grams) packed light brown sugar
  • 1 large egg, at room temperature
  • 1/2 cup (130 g) fancy molasses
  • 2 1/2 cups (375 grams) all-purpose flour
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (100 grams) granulated sugar
  • Icing sugar, for rolling


  1. Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius) and line two baking trays with parchment paper.
  2. Cream the butter and brown sugar in a large mixing bowl by hand for one minute, until lighter in colour and smooth. Beat in the egg, then the molasses.
  3. In a separate bowl, sift the flour, ginger, cinnamon, baking soda, salt, cloves and nutmeg together. Add all at once to the butter mixture, stir until evenly blended, then stir in the granulated sugar just until combined.
  4. Use a small ice cream scoop or two teaspoons to shape the batter into balls. Roll the balls in the icing sugar to generously coat and place them on the baking trays, two inches (five centimetres) apart. Press down on the cookies with the palm of your hand to flatten slightly.
  5. Bake for 10 to 12 minutes, until they have puffed up and appear set at the edges. Carefully smack the tray down on the counter to deflate the cookies (for the crackle effect). Let cool on the tray for five minutes, then transfer to a wire rack to cool completely.

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