Soft, chewy, and packed with warm holiday spices, these Gingerbread Crinkle Cookies are one of my favorite seasonal treats. I love how the rich molasses flavor combines with ginger, cinnamon, nutmeg, and cloves to create a cozy cookie that feels perfect for winter gatherings. The snowy powdered sugar coating creates beautiful crinkles as the cookies bake, making them just as festive to look at as they are delicious to eat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup brown sugar
1/4 cup molasses
1 large egg
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 cup powdered sugar
Directions
I whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt in a medium bowl.
In a large mixing bowl, I beat the butter and brown sugar until the mixture becomes light and creamy.
I add the molasses, egg, and vanilla extract and mix until everything is fully combined.
I gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Then I cover the dough and refrigerate it for at least 1 hour until it becomes firm enough to handle.
I preheat the oven to 350°F (175°C) and line baking trays with parchment paper.
I scoop tablespoon-sized portions of dough and roll them into balls.
Next I coat each dough ball first in granulated sugar and then generously in powdered sugar.
I place the cookies on the prepared baking trays, leaving enough space between them.
Then I bake them for 10–12 minutes until the cookies spread and develop beautiful crinkled tops.
I let the cookies cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: 24 cookies
Prep Time: 15 minutes
Chill Time: 1 hour
Cooking Time: 12 minutes
Total Time: 1 hour 27 minutes
Calories: Approximately 145 kcal per serving
Variations
I sometimes add finely chopped crystallized ginger for extra texture and spice.
I like mixing white chocolate chips into the dough for a sweeter holiday twist.
Occasionally I substitute dark molasses for a deeper, richer flavor.
I enjoy adding a pinch of cardamom to complement the traditional gingerbread spices.
I sometimes drizzle the cooled cookies with a simple vanilla glaze for extra sweetness.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. To keep them soft, I often place a small piece of bread in the container. For longer storage, I freeze the baked cookies for up to 3 months and thaw them at room temperature before serving.
When I want a freshly baked taste, I warm a cookie in the microwave for about 8–10 seconds. This helps restore its soft and chewy texture.
FAQs
Why do I need to chill the dough?
I chill the dough because it makes the cookies easier to roll and helps prevent excessive spreading during baking. Chilling also allows the flavors to develop more fully.
Why are my cookies not crinkling properly?
I make sure to coat the dough balls generously in powdered sugar. If the dough is too warm or lacks enough powdered sugar, the crinkle effect may not be as pronounced.
Can I make the dough ahead of time?
Yes, I often prepare the dough a day in advance and keep it refrigerated until I am ready to bake.
Can I freeze the cookie dough?
Yes, I freeze the dough balls after rolling them. When I am ready to bake, I coat them in sugar and bake directly from frozen, adding an extra minute or two to the baking time.
How do I keep the cookies soft?
I store them in an airtight container and avoid overbaking. Removing them from the oven when the centers are still slightly soft helps maintain their chewy texture.
Conclusion
These Gingerbread Crinkle Cookies are a festive favorite that I enjoy making throughout the holiday season. The warm spices, rich molasses flavor, soft texture, and beautiful snowy crinkles create a cookie that feels both comforting and special. Whether I am preparing a holiday dessert tray, attending a cookie exchange, or simply enjoying a cozy evening at home, these cookies always bring a touch of seasonal magic to the table.
📖 Recipe:
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Gingerbread Crinkle Cookies
- Total Time: 1 hour 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft, chewy Gingerbread Crinkle Cookies packed with warm holiday spices and rich molasses flavor. A snowy powdered sugar coating creates beautiful crinkles, making them perfect for festive gatherings and cookie exchanges.
Ingredients
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup brown sugar
1/4 cup molasses
1 large egg
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 cup powdered sugar
Instructions
- Whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt in a medium bowl.
- In a large mixing bowl, beat the butter and brown sugar until light and creamy.
- Add the molasses, egg, and vanilla extract and mix until fully combined.
- Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Cover the dough and refrigerate for at least 1 hour until firm enough to handle.
- Preheat the oven to 350°F (175°C) and line baking trays with parchment paper.
- Scoop tablespoon-sized portions of dough and roll into balls.
- Coat each dough ball in granulated sugar, then generously in powdered sugar.
- Place the cookies on the prepared baking trays, leaving space between them.
- Bake for 10–12 minutes until the cookies spread and develop crinkled tops.
- Cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Add finely chopped crystallized ginger for extra texture and spice.
Mix in white chocolate chips for a sweeter variation.
Use dark molasses for a deeper, richer flavor.
Add a pinch of cardamom to complement the gingerbread spices.
Drizzle cooled cookies with a simple vanilla glaze if desired.
Store in an airtight container at room temperature for up to 5 days.
Freeze baked cookies for up to 3 months and thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145 kcal
- Sugar: 11 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 18 mg
