Soft, spiced, and irresistibly festive, gingerbread crinkle cookies are a must-have treat for the holiday season. These cookies boast a crackled, sugar-dusted exterior that gives way to a tender, spiced interior—perfect for cozy gatherings or gifting.
Why You’ll Love This Recipe
The perfect blend of warming spices for a classic holiday flavor.
A stunning crackled appearance that’s eye-catching and festive.
Easy to make with pantry staples and minimal prep.
Great for holiday parties, cookie exchanges, or as homemade gifts.
A delightful texture—soft and chewy with a touch of crisp on the outside.
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 cloves
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 cup unsalted butter, softened
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup molasses
1 large egg
1/2 cup powdered sugar (for coating)
Directions
Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, cream the butter and granulated sugar until light and fluffy. Beat in the molasses and egg until fully combined.
Combine: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Chill the dough for 1 hour for easier handling.
Shape Cookies: Roll tablespoons of dough into balls, then roll each ball in powdered sugar to coat generously.
Bake: Place the balls on the prepared baking sheets, about 2 inches apart. Bake for 10–12 minutes, or until the cookies are puffed and crackled but still soft in the center.
Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: Makes 24 cookies
Prep Time: 15 minutes
Chill Time: 1 hour
Cooking Time: 12 minutes
Total Time: 1 hour 27 minutes
Variations
Spicy Kick: Add a pinch of cayenne pepper or extra ginger for a bold flavor.
Citrusy Twist: Mix in a teaspoon of orange zest to the dough for a refreshing touch.
Gluten-Free: Substitute the all-purpose flour with a gluten-free baking blend.
Extra Sweetness: Drizzle a light glaze made from powdered sugar and milk over the cooled cookies.
Chocolatey Addition: Mix in mini chocolate chips for a surprising twist.
Storage/Reheating
Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
Freezing: Freeze unbaked cookie dough balls for up to 3 months. Thaw slightly and coat in powdered sugar before baking.
Reheating: For a fresh-from-the-oven feel, warm cookies in the microwave for 5–10 seconds.
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FAQs
How can I prevent the cookies from spreading too much?
Chilling the dough for at least 1 hour helps maintain the cookie shape during baking.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough in advance and store it in the fridge for up to 3 days before baking.
What’s the best way to measure flour for this recipe?
I recommend spooning the flour into the measuring cup and leveling it with a knife to avoid overpacking.
Can I use dark molasses instead of regular molasses?
Yes, dark molasses works well but will create a slightly richer flavor. Avoid blackstrap molasses as it may be too bitter.
How do I know when the cookies are done baking?
Look for cookies that are puffed, crackled, and slightly soft in the center. They will firm up as they cool.
Conclusion
Gingerbread crinkle cookies are the perfect combination of holiday flavors and festive presentation. Whether you’re making them for a party or simply to enjoy with a warm drink, these cookies will bring joy to your holiday season. Try a batch today and watch them disappear—one delicious bite at a time!
📖 Recipe:
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Gingerbread Crinkle Cookies
- Total Time: 1 hour 27 minutes (includes chill time)
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft and spiced, Gingerbread Crinkle Cookies are a festive holiday treat with a crackled, sugar-dusted exterior and a tender, chewy interior. Perfect for parties, cookie exchanges, or gifting.
Ingredients
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup molasses
1 large egg
1/2 cup powdered sugar (for coating)
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Line baking sheets with parchment paper.
- Mix Dry Ingredients: Whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl. Set aside.
- Cream Butter and Sugar: In a large bowl, cream butter and granulated sugar until light and fluffy. Add molasses and egg, mixing until fully combined.
- Combine: Gradually mix dry ingredients into wet ingredients to form a dough. Chill for 1 hour.
- Shape Cookies: Roll tablespoons of dough into balls. Coat each ball generously in powdered sugar.
- Bake: Place balls 2 inches apart on prepared baking sheets. Bake for 10–12 minutes until puffed and crackled but soft in the center.
- Cool: Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough ensures the cookies maintain their shape while baking.
For a citrus twist, add orange zest to the dough.
These cookies freeze well as unbaked dough balls for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 120 kcal (per cookie, based on 24 cookies)
