Oh my gosh, you guys—these gingerbread crinkle cookies are my absolute favorite holiday baking project! There’s something magical about pulling a tray of these crackly, sugar-dusted beauties out of the oven. The moment that warm ginger-molasses scent hits your kitchen, it instantly feels like Christmas. I’ve been making this exact recipe every December since my college days (that’s…let’s just say several years now), and they never fail to disappear first at cookie swaps.
What makes these gingerbread crinkle cookies so special? It’s that perfect balance—soft and chewy centers with those signature crinkles that form as they bake, all wrapped in a snowy powdered sugar coat. The spice blend is just right—warming ginger with whispers of cinnamon and cloves—but the molasses is the real star. It gives them this deep, almost caramel-like flavor that makes them way more interesting than your average holiday cookie.
Best part? They’re shockingly easy to make. No fancy piping, no delicate decorating—just mix, roll, and bake. Even my cookie-challenged friends have nailed these on their first try. Trust me, one bite and you’ll understand why these have become my most-requested recipe!
Why You’ll Love These Gingerbread Crinkle Cookies
Listen, I don’t just bake these cookies every December because they’re pretty (though those crackly tops are Instagram-worthy). Here’s why they’ve earned a permanent spot in my holiday rotation:
- That melt-in-your-mouth texture – crisp powdered sugar shell giving way to the softest, chewiest gingerbread center
- Warms you from the first bite – ginger and molasses create this cozy, spiced hug that white sugar cookies just can’t match
- Foolproof for any skill level – no decorating skills needed, just roll and bake (my 8-year-old niece makes them solo!)
- Makes your house smell like Christmas – that molasses-ginger aroma? Pure holiday magic
- Always the first to disappear – at parties, cookie swaps, or just… you know… “quality testing” straight from the cooling rack
Seriously – one batch and these will become your signature holiday cookie too.
Ingredients for Gingerbread Crinkle Cookies
Okay, let’s talk ingredients! The magic of these cookies comes from simple pantry staples – but there are a few key details that make all the difference. Here’s exactly what you’ll need:
- 2 1/4 cups all-purpose flour – spooned and leveled, please! No packing the flour
- 2 tsp ground ginger – this is where that warm kick comes from
- 1 tsp cinnamon – my secret? Vietnamese cinnamon if you’ve got it
- 1/4 tsp each cloves & nutmeg – just enough to whisper “holidays” without overpowering
- 3/4 cup unsalted butter – softened (leave it out 30-45 minutes first)
- 1/2 cup packed brown sugar – press it firmly into the measuring cup
- 1/2 cup granulated sugar – regular white sugar does the trick
- 1 large egg – straight from the fridge is fine
- 1/4 cup molasses – not blackstrap! Grandma’s or Brer Rabbit mild works best
- 2 tsp vanilla extract – the good stuff makes a difference
- 1/2 cup powdered sugar – for that snowy crinkle coating
See? Nothing weird or fancy – just good old-fashioned ingredients that come together in the most magical way!
How to Make Gingerbread Crinkle Cookies
Alright, let’s get baking! I promise these gingerbread crinkle cookies come together easily, but there are a few key steps that make all the difference between good cookies and oh-my-goodness-where-have-these-been-all-my-life cookies. Follow along!
Mixing the Dry Ingredients
First things first – grab your biggest mixing bowl (I always use my grandma’s old yellow Pyrex one for good luck). Whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda and salt until you see zero spice streaks. This isn’t just busywork – properly blending those spices means every single cookie gets that perfect holiday flavor in every bite. I usually give it about 30 good whisks while humming Christmas carols.
Creaming the Butter and Sugars
Now for the fun part! Beat that softened butter with both sugars until it’s light, fluffy, and looks like pale brown clouds. This takes about 2-3 minutes with a hand mixer on medium. Pro tip: Scrape down the bowl halfway through. You’ll know it’s ready when the mixture forms soft peaks if you lift the beaters – kind of like whipped cream but with that gorgeous caramel color from the brown sugar.
Adding Wet Ingredients
Crack in that egg and pour in the molasses and vanilla. Mix just until everything’s fully incorporated – about 30 seconds max. Don’t overdo it here! The molasses will try to stick to the bottom of the bowl, so I always stop halfway to scrape with a rubber spatula. The batter should look like melted chocolate at this point – shiny and smooth.
Chilling the Dough
Here’s where patience pays off! Cover the bowl with plastic wrap (press it right onto the dough surface) and refrigerate for at least 2 hours. I know, I know – waiting is hard. But this chill time lets the flavors deepen AND creates those gorgeous crinkles when baking. The cold dough holds its shape better when rolled in powdered sugar too. Sometimes I make the dough the night before – works like a charm!
Baking the Cookies
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Roll tablespoon-sized dough balls between your palms, then generously coat each one in powdered sugar – like they’re wearing little snow coats! Space them 2 inches apart on the sheets. Bake for 10-12 minutes until the tops look crackly but the centers still feel slightly soft when gently pressed. They’ll firm up as they cool on the sheet for 5 minutes before transferring to a rack.
And voila! You’ve just made the most magical holiday cookies that’ll have everyone begging for your recipe.
Tips for Perfect Gingerbread Crinkle Cookies
After making these cookies more times than I can count, I’ve learned all the little tricks that take them from good to “can I have the recipe?” amazing. Here are my must-know tips:
Chill like you mean it – That 2-hour minimum fridge time isn’t optional! Cold dough holds its shape better and creates those gorgeous cracks. If you rush it, you’ll get flat cookies instead of crinkled masterpieces.
Roll with wet hands – Dampen your palms slightly before rolling dough balls to prevent sticking. The powdered sugar coating will still stick perfectly!
Double-dip the sugar – After the first roll in powdered sugar, let the balls sit 5 minutes, then roll again right before baking. Extra snowy perfection!
Watch the bake time – Pull them out when the edges look set but centers still seem soft. They’ll continue cooking on the hot tray – overbaking makes them crunchy instead of soft and chewy.
Variations for Gingerbread Crinkle Cookies
While I adore the classic version, sometimes I like to play around with these cookies! My favorite twist? Adding a tablespoon of fresh orange zest to the dough – the citrus brightens up all those warm spices beautifully. For a deeper flavor, try substituting 1/4 teaspoon cardamom for the nutmeg. And if you’re feeling extra festive, roll them in cinnamon sugar instead of powdered sugar for a sparkly, spiced exterior. The dough’s versatility means you can make them slightly different every holiday season!
Storing and Freezing Gingerbread Crinkle Cookies
Here’s the best part – these cookies actually get better after a day or two! Store them in an airtight container at room temperature with a slice of bread tossed in (sounds weird, but the bread keeps them soft). They’ll stay perfect for up to 5 days…if they last that long!
Want to get ahead? The dough balls freeze beautifully – just roll in powdered sugar after thawing. Already baked? Freeze layers separated by parchment in a ziplock bag. Warm frozen cookies for 10 seconds in the microwave and they’ll taste freshly baked!
Frequently Asked Questions
Q1. Can I use blackstrap molasses instead of regular?
Oh honey, don’t do it! Blackstrap molasses has this intense, almost bitter flavor that’ll overpower your cookies. Stick with mild molasses (look for “original” or “unsulphured” on the label) – it gives that perfect caramel-like sweetness without being too aggressive. Grandma’s brand is my go-to!
Q2. Why did my cookies come out flat instead of crinkled?
I’ve been there! Usually means your dough wasn’t chilled enough (that 2-hour minimum is sacred) or your butter was too soft when creaming. Next time, try popping the dough balls in the freezer for 15 minutes right before baking – works like magic for those perfect cracks!
Q3. Can I make these without eggs?
You can try flax eggs, but honestly? The texture won’t be quite the same. These rely on eggs for that perfect chew. If you’re egg-free, my vegan ginger snaps might be a better fit – message me for that recipe!
Q4. My powdered sugar coating disappeared after baking!
Happens if you don’t roll them thick enough! Double-coating helps – roll once, let sit 5 minutes, then roll again right before baking. Also make sure your sugar is fresh; old powdered sugar tends to melt into the dough.
Nutritional Information
Just so you know – each of these gingerbread crinkle cookies comes in at about 120 calories. They’ve got that cozy molasses goodness, but remember these numbers can change based on your exact ingredients and how big you roll those dough balls! (I may or may not have sampled a few “extra large” test batches in my day…)
Print
Irresistible Gingerbread Crinkle Cookies in Just 12 Minutes
- Total Time: 2 hr 25 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These cozy crinkle cookies are your must-have holiday baking win—perfect for a cookie swap or easy crowd-pleaser dessert!
Ingredients
- 2 1/4 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- 2 tsp vanilla extract
- 1/2 cup powdered sugar (for rolling)
Instructions
- Mix the Dry Ingredients: In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- Cream the Butter and Sugars: Using a mixer, beat softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the Egg, Molasses & Vanilla: Mix in egg, molasses, and vanilla extract until smooth.
- Combine Wet & Dry – Then Chill: Slowly mix the dry ingredients into the wet. Cover the dough and refrigerate for at least 2 hours.
- Roll, Coat & Bake: Preheat oven to 350°F (175°C). Scoop dough into 1-inch balls, roll in powdered sugar, and place on a parchment-lined baking sheet. Bake 10–12 minutes until crinkled and just set.
Notes
- Chilling helps those crinkles pop beautifully and keeps them thick and soft.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg