Gingerbread Crinkle Cookies

Gingerbread Crinkle Cookies are soft, chewy, and filled with all the warm, spiced flavors I love during the holiday season. Rolled in powdered sugar before baking, they crackle beautifully in the oven, creating that signature crinkle look with a snowy, festive finish. These cookies are everything I want in a seasonal treat—cozy, sweet, and perfect with a cup of hot cocoa.

Why You’ll Love This Recipe

I love this recipe because it brings all the classic gingerbread flavor—molasses, cinnamon, ginger, and cloves—into a cookie that’s soft in the center and lightly crisp on the outside. The crinkle coating makes them extra special, both in texture and appearance. Plus, they’re easy to make and ideal for cookie exchanges, gifting, or just filling the cookie jar at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking soda

• Ground ginger

• Ground cinnamon

• Ground cloves

• Salt

• Unsalted butter, softened

• Brown sugar

• Egg

• Molasses

• Vanilla extract

• Granulated sugar (for rolling)

• Powdered sugar (for coating)

Directions

1. I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In one bowl, I whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.

3. In another bowl, I cream the softened butter and brown sugar until light and fluffy.

4. I beat in the egg, molasses, and vanilla extract until well combined.

5. I gradually mix the dry ingredients into the wet ingredients to form a soft dough.

6. I scoop out tablespoon-sized portions, roll them into balls, and chill the dough for 20–30 minutes to help them hold their shape.

7. I roll each dough ball in granulated sugar first, then in powdered sugar for that crinkle effect.

8. I place the coated balls on the prepared baking sheet, spacing them about 2 inches apart.

9. I bake for 10–12 minutes, just until the tops crack and the edges are set.

10. I let them cool on the sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24 cookies and takes 45 minutes total—15 minutes to prep, 20 minutes to chill, and 10–12 minutes to bake.

Variations

Sometimes I add a pinch of black pepper or cardamom for extra spice. I’ve also made them with orange zest in the dough for a citrusy twist. If I want a richer flavor, I use dark molasses. For a gluten-free version, I substitute a 1:1 gluten-free flour blend.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy. If I want to keep them longer, I freeze them (baked or unbaked) and defrost when needed. Baked cookies can be warmed in the microwave for a few seconds to refresh.

FAQs

Can I make the dough ahead of time?

Yes. I make the dough and refrigerate it for up to 2 days. I roll and bake when ready.

Why roll in both granulated and powdered sugar?

Rolling in granulated sugar first helps the powdered sugar stick better and enhances the crinkle effect during baking.

Can I freeze the dough?

Absolutely. I roll the dough into balls and freeze them on a tray, then transfer to a bag. When baking from frozen, I just add 1–2 minutes to the bake time.

What kind of molasses should I use?

I use unsulphured molasses for the best flavor. I avoid blackstrap molasses—it’s more bitter and can overpower the cookies.

How do I keep them soft?

I store the cookies in an airtight container with a slice of bread. The cookies stay soft while the bread absorbs any excess moisture.

Conclusion

Gingerbread Crinkle Cookies are a classic holiday cookie I come back to every year. With their soft, spiced centers and crackly, sugar-coated tops, they’re festive, cozy, and full of warmth. Whether I’m baking them for gifts, parties, or just a quiet evening treat, they always bring the spirit of the season to life.

Print