Gingerbread Crinkle Cookies – Soft, Chewy, and Perfectly Spiced for the Holidays
Gingerbread Crinkle Cookies are the kind of holiday treat that instantly makes everything feel warmer and more festive. From the moment they come out of the oven, filling the kitchen with the aroma of ginger, cinnamon, and molasses, you know something special is happening. These cookies strike that perfect balance between soft and chewy on the inside with beautifully cracked, sugar-dusted tops that look just as good as they taste.
What makes gingerbread crinkle cookies so beloved is their texture. Unlike traditional crisp gingerbread cookies, these stay tender and plush, with a melt-in-your-mouth interior that contrasts perfectly with the lightly crisp exterior. Rolling the dough in powdered sugar before baking creates those signature crinkles as the cookies puff and spread, giving them a snow-kissed look that feels right at home on any holiday cookie tray.
These cookies are also wonderfully nostalgic. Gingerbread has long been associated with winter celebrations, cozy evenings, and cherished family traditions. Whether you’re baking for a cookie exchange, gifting homemade treats, or simply enjoying a quiet afternoon with a cup of tea, gingerbread crinkle cookies bring comfort, warmth, and a little bit of magic to the season.
Ingredients:
- 2¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- ¼ cup molasses
- 1 teaspoon vanilla extract
- ½ cup granulated sugar (for rolling)
- ¾ cup powdered sugar (for rolling)
Instructions:
- In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and brown sugar until light and fluffy.
- Add the egg and mix until fully incorporated.
- Beat in the molasses and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Cover the dough and chill in the refrigerator for at least 1 hour. This step is essential for proper crinkles.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop tablespoon-sized portions of dough and roll into balls.
- Roll each dough ball first in granulated sugar, then generously in powdered sugar.
- Place dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until the cookies are set around the edges but still soft in the center.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Gingerbread Crinkle Cookies
Ingredients
Equipment
Method
- Mix dry ingredients in a bowl.
- Cream butter and brown sugar, then add egg, molasses, and vanilla.
- Combine wet and dry ingredients and chill dough.
- Roll dough in sugars and bake until crinkled.
Notes
Tips & Tricks
- Chilling the dough is key to achieving thick cookies with bold crinkles.
- Rolling in granulated sugar before powdered sugar helps prevent the powdered sugar from melting.
- Don’t overbake—cookies will firm up as they cool.
- Use fresh spices for the most vibrant flavor.
- A cookie scoop ensures evenly sized cookies.
Variations
- Add a pinch of black pepper for extra warmth.
- Mix in white chocolate chips for a sweet contrast.
- Swap molasses for dark molasses for deeper flavor.
- Add orange zest for a bright citrus note.
- Make them extra festive by adding sparkling sugar on top.
Serving Suggestions
- Serve with hot cocoa, chai, or coffee.
- Add to holiday cookie boxes or exchange platters.
- Pair with vanilla ice cream for a cozy dessert.
- Crumble over yogurt for a seasonal breakfast treat.
- Serve alongside other crinkle cookies for variety.
Storage Information
- Store cookies in an airtight container at room temperature for up to 5 days.
- Cookies stay soft and chewy when stored with a slice of bread.
- Freeze baked cookies for up to 2 months.
- Dough can be frozen and baked straight from the freezer with a slight time adjustment.
FAQ
- Why didn’t my cookies crinkle? Dough may not have been chilled long enough.
- Can I make the dough ahead? Yes, dough can be refrigerated for up to 48 hours.
- Are these cookies soft or crunchy? Soft and chewy with lightly crisp edges.
- Can I double the recipe? Absolutely, it doubles very well.
History / Fun Facts
Gingerbread dates back centuries and was once prized for its warming spices and long shelf life. Crinkle cookies became popular for their striking appearance and ease of preparation. Combining the two creates a modern holiday classic that honors tradition while adding a soft, bakery-style twist.
