Gingerbread Crinkle Cookies
These Gingerbread Crinkle Cookies are soft, chewy, and bursting with warm holiday spices! Coated in powdered sugar that cracks beautifully as they bake, they’re a festive twist on classic gingerbread — perfect for Christmas cookie trays, cookie exchanges, or cozy winter baking days.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Cookie scoop
- Baking sheets
- Parchment paper
- Wire cooling rack
Ingredients
- 2 1/4 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1/4 cup molasses
- 2 tsp vanilla extract
- 1/2 cup powdered sugar
Instructions
- In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. In a large bowl, cream butter and brown sugar until light and fluffy (2–3 minutes). Add egg, molasses, and vanilla, mixing until smooth. Gradually mix in the dry ingredients until combined.
- Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight. Chilling ensures the cookies don’t spread and helps form the perfect crinkle texture.
- Preheat oven to 350°F (180°C) and line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough, roll into balls, and generously coat each in powdered sugar.
- Place dough balls 2 inches apart on prepared sheets. Bake 10–12 minutes until edges are firm and centers are soft. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Pro Tips for Perfect Gingerbread Crinkles:
• Use fresh spices for maximum flavor.
• Chill dough thoroughly — this prevents flat cookies.
• Roll heavily in powdered sugar for deep cracks.
• Don’t overbake — pull when centers look slightly underdone. Variations:
• Chocolate Gingerbread Crinkles: Add 2 tbsp cocoa powder to dry mix.
• Orange Ginger Cookies: Add 1 tbsp orange zest for citrus brightness.
• Extra Spicy: Increase ground ginger to 1 tbsp for more heat. Storage:
Keep in an airtight container at room temperature up to 1 week, or freeze up to 3 months. Thaw before serving. Serving Ideas:
Serve with hot cocoa, apple cider, or eggnog. Great for cookie swaps and holiday dessert platters!
• Use fresh spices for maximum flavor.
• Chill dough thoroughly — this prevents flat cookies.
• Roll heavily in powdered sugar for deep cracks.
• Don’t overbake — pull when centers look slightly underdone. Variations:
• Chocolate Gingerbread Crinkles: Add 2 tbsp cocoa powder to dry mix.
• Orange Ginger Cookies: Add 1 tbsp orange zest for citrus brightness.
• Extra Spicy: Increase ground ginger to 1 tbsp for more heat. Storage:
Keep in an airtight container at room temperature up to 1 week, or freeze up to 3 months. Thaw before serving. Serving Ideas:
Serve with hot cocoa, apple cider, or eggnog. Great for cookie swaps and holiday dessert platters!