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These soft, chewy, beautifully spiced gingerbread cookies look like they just took a romp in fresh snow—a holiday look that saves you the trouble of having to ice each one. A dual coat of granulated and powdered sugar will help the slightly sticky dough balls hold their shape and get that crinkled texture. Make sure to give the cookies room to spread on the baking sheet and to let them cool at least 5 minutes before removing from the pans

This Story Originally Appeared On cookinglight.com


Credit: Jennifer Causey

Recipe Summary

20 mins
2 hrs 30 mins
Serves 36 (serving size: 1 cookie)


Ingredient Checklist


Instructions Checklist
  • Place first 7 ingredients in the bowl of a stand mixer fitted with a whisk attachment; beat at medium speed until combined. Add butter; beat 2 minutes, scraping sides of bowl as needed. Add molasses and milk; beat just until combined. Divide dough into 2 portions; wrap each portion in plastic wrap. Chill 2 hours or until firm.

  • Preheat oven to 350°F.

  • Line 3 baking sheets with parchment paper. Shape dough into 36 balls (1 tablespoon each). Place granulated sugar in a small dish. Place powdered sugar in a small dish. Roll each ball in granulated sugar, then powdered sugar. Place 2 inches apart on baking sheets. Bake at 350°F for 12 minutes or until set but slightly soft in the center. Cool 5 minutes on wire racks before serving, or cool completely before packaging.

Nutrition Facts

113 calories; fat 4g; saturated fat 2g; protein 1g; carbohydrates 19g; fiber 1g; sugars 11g; added sugar 11g; sodium 56mg.