I’ve been counting down to gingerbread crinkle cookies season since July—and it’s finally here!
These soft, chewy treats combine the nostalgic warmth of traditional gingerbread with the striking appearance of crinkle cookies.
I love the way they crack on top under that snowy coating of powdered sugar. They look like a winter wonderland and are perfect for Christmas.
That said, I might need to make them year-round. Because sometimes you just need a little holiday magic in your life.
Why You’ll Love These Gingerbread Crinkle Cookies
Warm, Spiced Flavor: Loaded with ginger, cinnamon, and cloves, these cookies bring cozy holiday goodness to every bite.
Soft & Chewy: The molasses and dark brown sugar keep these cookies perfectly soft with a satisfying chew.
Kid-Friendly Fun: Holiday baking brings everyone together! Kids will love rolling the dough and coating them in powdered sugar.
Easy Holiday Treat: They’re simple to make and perfect for holiday gatherings or cookie swaps.
Ingredients
- All-Purpose Flour: Creates the basic structure, providing the perfect tender yet sturdy texture.
- Baking Soda: Helps the cookies rise.
- Spices: A warming blend of cinnamon, ginger, cloves, and nutmeg creates the signature gingerbread flavor.
- Salt & Vanilla Extract: Enhance the flavors and balance the sweetness.
- Unsalted Butter: For a rich, moist base.
- Dark Brown Sugar: Creates a soft, chewy texture while adding deep caramel notes and sweetness.
- Egg Yolk: To bind the ingredients and help with the chewy texture.
- Unsulphured Molasses: Gives the cookies their distinctive dark color and rich, complex sweetness. Use unsulphured for the cleanest flavor.
- Powdered Sugar: For the signature crackly coating.
How to Make Gingerbread Crinkle Cookies
Nothing beats freshly baked Christmas cookies! And these gingerbread crinkles are a real treat.
They’re perfectly soft in the middle with slightly crisp edges. Not to mention packed with cozy holiday flavors.
As a bonus, they’re super easy to make.
1. WHISK the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
2. BEAT the softened butter and brown sugar until light and fluffy. Scrape the bowl, add the molasses, and beat until smooth.
3. BLEND in the egg yolk and vanilla, scraping the sides of the bowl as needed.
4. ADD the dry ingredients slowly until a soft and slightly sticky dough forms.
5. COVER the bowl tightly with plastic wrap and refrigerate for at least 1 hour.
6. PREHEAT the oven to 375°F and line two baking sheets with parchment paper.
7. PORTION the dough into 2-tablespoon-sized balls and roll each evenly in powdered sugar.
8. BAKE for 10-12 minutes, until the cookies are cracked and slightly set around the edges.
9. COOL the cookies on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Tips For the Best Gingerbread Crinkle Cookies
Cookie exchanges, holiday gatherings, or gift giving, these gingerbread crinkle cookies are perfect for Christmas festivities.
And with these tips, they’ll be the star of the cookie platter!
- Use room-temperature ingredients. It makes mixing easier so the cookies don’t become tough.
- Avoid overmixing. I recommend using a stand mixer with a paddle on low to incorporate the flour. Hand mixers can be too aggressive.
- Don’t be shy! Coat the cookies very well in powdered sugar. This helps achieve the ideal crinkle effect.
- Don’t overbake. Check the cookies a couple of minutes before the timer dings. They’ll set as they cool, so avoid overbaking for a soft texture.
- Enhance the flavor. Add a pinch of black pepper or finely chopped candied ginger for added depth.
How to Store
Got a busy holiday schedule? Make these cookies in advance!
Just follow these storage tips to keep them fresh:
To Make Ahead: Make and chill the dough, then wrap it tightly in plastic and freeze for 2-3 months. Thaw in the fridge and bake as instructed.
To Store: Place cooled cookies in an airtight container with wax paper between the layers to prevent sticking. Store at room temperature for up to 5 days or in the fridge for up to 2 weeks.
To Freeze: Transfer the cooled cookies to a freezer-safe container with wax paper between layers. Freeze for 2-3 months. Thaw at room temperature before enjoying.
More Crinkle Cookies You Have to Try
Red Velvet Crinkle Cookies
Lemon Crinkle Cookies
Chocolate Crinkle Cookies
Strawberry Crinkle Cookies
Gingerbread Crinkle Cookies
15-18
servings20
minutes12
minutes275
kcalSweet and warmly spiced, these gingerbread crinkle cookies are soft, chewy, and totally gorgeous. They’re the perfect festive treat for the holiday season!
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup dark brown sugar, packed
2/3 cup unsulphured molasses
1 egg yolk
1 teaspoon vanilla extract
1 cup powdered sugar
Instructions
- In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape the bottom and sides of the bowl, add the molasses, and beat until smooth.
- Reduce the mixer to low and blend in the egg yolk and vanilla, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. It should be soft and slightly sticky.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 375°F and line two baking sheets with parchment paper. Place the powdered sugar in a shallow bowl.
- Portion the cookie dough into 2 tablespoon-sized balls and roll evenly in the powdered sugar. Then, arrange them on the baking sheets, spaced about 2 inches apart.
- Bake for 10-12 minutes, until the cookies are cracked and slightly set around the edges.
- Cool the cookies on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
- Use unsulphured molasses. Opt for unsulphured molasses for the best flavor, as it provides a rich, robust taste without the bitterness of sulphured varieties.
- Chill thoroughly. Chilling is crucial for the crinkle effect and prevents the cookies from spreading too much.
