Gingerbread Crinkle Cookies Recipe: chewy centers, crackly sugar crust, and warm spice in every bite. This batch suits holiday bakers, spice lovers, and last-minute dessert planners, and it comes together in about 1 hour including chill time. I bake these for my neighbors every December, and I always save two for my coffee.
Why You Should Try This Gingerbread Crinkle Cookies Recipe
The Gingerbread Crinkle Cookies Recipe gives you bakery-style crinkles without fussy steps. You get bold gingerbread flavor from molasses and warm spices, plus a soft center that stays tender for days. The powdered sugar finish looks festive with zero decorating skills required.
Ingredients You’ll Need
- All-purpose flour: 2 cups (240 g). Spoon and level or weigh for accuracy.
- Baking soda: 1 teaspoon. It gives lift and cracks.
- Baking powder: 1/2 teaspoon. It supports the crinkle.
- Fine sea salt: 1/2 teaspoon. It balances sweetness.
- Ground ginger: 2 teaspoons. For extra kick, add another 1/2 teaspoon.
- Ground cinnamon: 1 1/2 teaspoons.
- Ground cloves: 1/4 teaspoon. Strong, so a little goes far.
- Ground nutmeg or allspice: 1/4 teaspoon, optional for depth.
- Unsalted butter: 1/2 cup (113 g), softened. Use plant-based butter for dairy-free cookies.
- Dark brown sugar: 3/4 cup (150 g). Light brown sugar works, but dark brown adds more molasses flavor.
- Unsulphured molasses: 1/3 cup (100 g). Skip blackstrap; it tastes bitter in cookies. Brands like Grandma’s work great.
- Large egg: 1, at room temp. For vegan, use a flax egg (1 tbsp ground flax + 3 tbsp water, sit 10 minutes).
- Vanilla extract: 1 teaspoon.
- Granulated sugar: 1/3 cup for rolling.
- Powdered sugar: 1 cup for rolling. Add 1 tablespoon cornstarch if your sugar clumps.
Pantry shortcuts and swaps:
- Use pumpkin pie spice in place of separate spices: 2 1/2 teaspoons total.
- Swap half the flour for white whole wheat for a slightly heartier texture.
- Add 1/2 teaspoon espresso powder to boost molasses notes.
Equipment:
- Mixing bowls, whisk, rubber spatula
- Hand mixer or stand mixer
- Cookie scoop (1 tablespoon) or two spoons
- Two rimmed baking sheets lined with parchment
- Cooling rack
How to Make Gingerbread Crinkle Cookies
- Prep: 20 minutes
- Chill: 20 minutes
- Bake: 10 minutes per tray
- Total: about 50 to 60 minutes
- Yield: about 24 cookies
- Mix dry ingredients. In a medium bowl, whisk flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg.
- Cream butter and sugar. In a large bowl, beat softened butter and dark brown sugar on medium speed until creamy and slightly fluffy, about 2 minutes. Scrape the bowl.
- Add wet ingredients. Beat in molasses, egg, and vanilla until smooth and glossy. The mixture will look thick and shiny.
- Combine. Add dry ingredients to the wet mixture. Mix on low until just combined and no flour streaks remain. Do not overmix.
- Chill. Cover the bowl and chill the dough for 15 to 20 minutes. You want the dough firm enough to scoop and roll without sticking.
- Prep coatings. Pour granulated sugar into one shallow bowl and powdered sugar into another. Line baking sheets with parchment and set the oven to 350°F.
- Scoop and roll. Scoop 1 tablespoon portions. Roll each ball in granulated sugar, then coat generously in powdered sugar. Coat well so the crinkles pop.
- Bake. Place 2 inches apart on the sheets. Bake one tray at a time for 9 to 10 minutes until the tops crack and the edges set. Pull them while centers still look soft.
- Cool. Let cookies rest on the sheet for 5 minutes, then move them to a rack. They firm up as they cool and stay chewy.
Tips
- Weigh flour for consistent texture; too much flour makes dry cookies.
- Double-coat in powdered sugar and do not skip the granulated sugar layer; it helps set the crinkle.
- Keep dough cold; pop rolled balls in the fridge while a tray bakes.
- Use fresh spices; old jars taste flat. Replace ground spices every 6 to 12 months.
- Underbake by a minute for maximum chew; the carryover heat finishes the centers.
- Add a pinch of black pepper for a lively finish that plays well with molasses.
- If powdered sugar melts, stir in 1 tablespoon cornstarch to the sugar bowl and coat again.
What to Serve with Gingerbread Crinkle Cookies
Pair these cookies with hot coffee, spiced chai, or a cold glass of milk. Vanilla ice cream turns two cookies into instant ice cream sandwiches. Eggnog, mulled cider, or a simple hot cocoa also match the ginger and molasses. For a party platter, add shortbread, citrus slices, and candied nuts for contrast.
Make-Ahead and Storage
Chill the dough up to 48 hours; the spices bloom and the flavor deepens. Scoop and roll dough balls, freeze on a sheet until firm, then store in a freezer bag for up to 2 months. Bake from frozen at 350°F, adding 1 to 2 minutes. Store baked cookies airtight at room temperature for 4 to 5 days, or freeze up to 2 months; thaw at room temp and refresh for 2 minutes in a 300°F oven if you want a just-baked feel.
Nutrition Information
Approximate per cookie, 1 of 24: 120 calories; 4.6 g fat; 18 g carbs; 0.9 g protein; 10 g sugar; 115 mg sodium. Numbers vary by brand and portion size.
Gingerbread Crinkle Cookies Recipe
Ingredients
Instructions
- In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- In a large bowl, cream together butter and brown sugar until light and fluffy.
- Mix in the molasses, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Cover the dough and chill in the refrigerator for at least 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop tablespoon-sized balls of dough. Roll each ball first in granulated sugar, then in powdered sugar until well coated.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the cookies are set at the edges but still soft in the center.
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.