The first bite of these Gingerbread Crinkle Cookies is pure holiday magic: tender middles, crisp edges, and a snowy sugar coat that sparkles on the plate. They are easy to make, beautifully crackled, and irresistible with warm ginger, cinnamon, and molasses.
Gingerbread Crinkle Cookies Recipe: Chewy, Spiced, Festive
Equipment
- 2 Baking Sheet
- 1 Parchment Paper
- 1 Mixing Bowl medium
- 1 Mixing Bowl large
- 1 Electric Mixer hand or stand
- 1 Whisk
- 1 Cookie scoop 1 tablespoon
- 1 Wire rack
Ingredients
Cookie Dough
- 2.25 cup all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 0.25 tsp ground cloves
- 0.25 tsp ground nutmeg
- 1 tsp baking soda
- 0.5 tsp fine sea salt
- 0.75 cup brown sugar packed; light or dark
- 0.5 cup unsalted butter softened
- 0.25 cup molasses unsulphured
- 1 egg large; room temperature
- 1 tsp vanilla extract pure
Coating
- 0.25 cup granulated sugar for first coating
- 0.75 cup powdered sugar for final coating
Instructions
Make the Cookies
- Preheat oven to 350 F. Line 2 baking sheets with parchment. Set out two bowls for coating: one with granulated sugar and one with powdered sugar.
- In a medium bowl, whisk flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until evenly combined.
- In a large bowl, beat butter and brown sugar on medium speed until fluffy, 2 to 3 minutes. Beat in molasses until glossy and well combined.
- Beat in the egg and vanilla just until smooth. Scrape the bowl as needed.
- Mix in the dry ingredients on low speed just until no dry spots remain. The dough will be soft. Cover and chill 30 to 60 minutes until scoopable.
Coat and Bake
- Using a 1 tablespoon scoop, portion dough into balls. Roll each in granulated sugar first, then heavily in powdered sugar to create a thick snowy coat.
- Arrange on prepared sheets, spacing 2 inches apart. Bake 8 to 10 minutes until puffed, crinkled, and just set at the edges. Centers should look slightly soft.
- Cool 5 minutes on the sheet, then transfer to a rack. For extra snowy finish, dust lightly with more powdered sugar while warm.
Notes
Why You’ll Love This Gingerbread Crinkle Cookies
- Chewy centers with crisp, crinkly edges that stay soft for days
- Classic gingerbread flavor from molasses and a cozy spice blend
- Make-ahead friendly with dough that chills and freezes well
- Picture-perfect for cookie trays, gifting, and swaps
- Simple pantry ingredients and beginner-friendly technique
Gingerbread Crinkle Cookies Ingredients & Substitutions
- 2 1/4 cups (270 g) all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 3/4 cup (150 g) packed brown sugar, light or dark
- 1/2 cup (113 g) unsalted butter, softened
- 1/4 cup (60 ml) unsulphured molasses
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1/4 cup (50 g) granulated sugar, for first coating
- 3/4 cup (90 g) powdered sugar, for final coating
Substitutions:
- No molasses: use 3 tbsp dark brown sugar plus 1 tbsp maple syrup. Flavor will be lighter but still lovely.
- Dairy free: replace butter with 1/2 cup neutral oil or 1/2 cup vegan butter. Chill dough well for best crinkles.
- Gluten free: use a quality 1:1 gluten-free baking flour with xanthan gum. Rest dough 10 minutes before chilling.
- Spice tweaks: add a pinch of black pepper for extra warmth or swap nutmeg for allspice.
- Extra molasses flavor: add 1 tbsp blackstrap molasses for deeper, slightly bittersweet notes.
Step-by-Step Instructions to Make Gingerbread Crinkle Cookies
Step 1: Preheat and Prep
Preheat oven to 350 F. Line 2 baking sheets with parchment. Set out two bowls for coating: one with granulated sugar and one with powdered sugar.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until evenly combined.
Step 3: Cream Butter, Sugar, and Molasses
In a large bowl, beat butter and brown sugar on medium speed until fluffy, 2 to 3 minutes. Beat in molasses until glossy and well combined.
Step 4: Add Egg and Vanilla
Beat in the egg and vanilla just until smooth. Scrape the bowl as needed.
Step 5: Combine and Chill
Mix in the dry ingredients on low speed just until no dry spots remain. The dough will be soft. Cover and chill 30 to 60 minutes until scoopable.
Step 6: Scoop and Double-Coat
Using a 1 tablespoon scoop, portion dough into balls. Roll each in granulated sugar first, then heavily in powdered sugar to create a thick snowy coat.
Step 7: Bake to Crinkle
Arrange on prepared sheets, spacing 2 inches apart. Bake 8 to 10 minutes until puffed, crinkled, and just set at the edges. Centers should look slightly soft.
Step 8: Cool and Optional Re-Coat
Cool 5 minutes on the sheet, then transfer to a rack. For extra snowy finish, dust lightly with more powdered sugar while warm.
Tips for Success
- Weigh your flour for accuracy. Too much flour prevents crinkles.
- Chill the dough so it rolls cleanly and holds those dramatic cracks.
- Double coating is key: granulated sugar helps set the surface, powdered sugar gives that signature look.
- Bake one sheet at a time on the middle rack for even heat.
- Pull them when the edges set but centers are soft to keep a chewy texture.
Variations of Gingerbread Crinkle Cookies
- Orange spice: add 1 tbsp orange zest and swap vanilla for orange extract.
- Chocolate ginger: fold in 1/2 cup mini chocolate chips.
- Maple twist: replace vanilla with 1 tsp maple extract.
- Mocha ginger: add 1 tsp espresso powder to the dry mix.
- Vegan: use vegan butter and a flax egg. Chill well before baking.
Serving Suggestions: What to Pair with Gingerbread Crinkle Cookies
- Hot cocoa, chai, or a cinnamon latte
- Eggnog or mulled cider for holiday gatherings
- Vanilla ice cream for quick ice cream sandwiches
- Sharp cheddar or aged gouda for a sweet-salty board
Storage & Reheating Instructions
- Room temperature: store airtight up to 5 days with a slice of bread to keep them soft.
- Freeze baked cookies: up to 2 months. Thaw at room temp. Refresh 3 to 4 minutes at 300 F if desired.
- Freeze dough balls: roll in granulated sugar only and freeze on a tray, then bag up to 2 months. Thaw 15 minutes, roll in powdered sugar, and bake.
- Re-coat: if sugar fades, dust lightly with powdered sugar before serving.
Memories Made Around the Table
I still remember setting a plate of these on the porch for neighbors during the first snow, little handprints in sugar and the warm smell of molasses drifting outside.
FAQs
Why did my cookies not crinkle? The dough was likely too warm or the sugar coat too thin. Chill the dough and coat generously in both sugars.
Can I chill the dough overnight? Yes. If very firm, let it rest at room temp 10 to 15 minutes until scoopable.
How do I prevent spreading? Use parchment, bake on cool sheets, and avoid over-creaming butter. If the kitchen is warm, chill the scooped dough 10 minutes.
Can I double the recipe? Absolutely. Bake in batches and keep the remaining dough chilled between bakes.
What molasses should I use? Use regular unsulphured molasses for balanced flavor. Blackstrap is stronger and less sweet, so use sparingly.
Final Thoughts
With a cozy spice blend, glossy molasses, and that snowy crinkle, these Gingerbread Crinkle Cookies are a festive bake that never fails. Keep a batch of dough in the fridge and you are always 10 minutes away from warm holiday cheer.