Why You’ll Love This Gingerbread Crinkle Cookies
These gingerbread crinkle cookies are warm, soft, and full of spice. They make your kitchen smell like holidays. The outside has a light crackle and the inside stays tender. You will like how quick the dough comes together and how easy the roll-in-sugar step is. Kids and guests will smile when they see the crinkled, powdered-sugar tops.
Why Make This Recipe
Make this recipe when you want a simple cookie that still feels special. The spices — ginger, cinnamon, and cloves — give a nice bite without being too strong. The molasses adds color and a deep, rich taste. This recipe uses common pantry items and a short chill time, so you can bake the cookies the same day. If you want a similar chewy ginger cookie, try this best gingerbread cookies recipe for another method and taste.
What You Need for Gingerbread Crinkle Cookies
You need a few tools and simple ingredients. A bowl for dry ingredients and one for wet ingredients keeps mixing easy. Use a baking sheet and parchment paper or a silicone mat so the cookies do not stick. A scoop or tablespoon helps make even cookie sizes. A wire rack will cool the cookies quickly and keep their shape.
How to Make Gingerbread Crinkle Cookies
This is a step-by-step view of the process in plain words. First you mix dry ingredients, then you mix wet ingredients. Fold the dry into the wet just until it forms a dough. Chill the dough so it is firm enough to roll. Rolling the dough in powdered sugar gives the classic crinkle look as the cookie spreads in the oven. Bake until the edges set and the center stays soft. Let the cookies cool a few minutes on the sheet then move them to a wire rack to finish cooling. For a different cookie texture, you can compare methods with this almond butter chocolate chip cookies post to see how small changes change the final cookie.
Ingredients:
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar for dusting
Directions:
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- In another bowl, mix melted butter, brown sugar, molasses, egg, and vanilla until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Chill the dough in the refrigerator for about 30 minutes.
- Scoop tablespoon-sized portions of the dough and roll them into balls.
- Roll each ball in powdered sugar to coat.
- Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
- Let cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
Best Ways to Serve Gingerbread Crinkle Cookies
Serve these cookies with hot tea, coffee, or a glass of milk. They pair well with simple holiday drinks like spiced cider. For a party, place them on a platter with other small cookies and candies. You can also sandwich two cookies with a thin layer of cream cheese frosting or dulce de leche to make a small dessert. Warm one in the microwave for a few seconds before serving to make it softer and more fragrant.
How to Store Gingerbread Crinkle Cookies
Store the cookies in an airtight container at room temperature for up to 5 days. Place a sheet of parchment between layers so the cookies do not stick. You can freeze baked cookies in a sealed container for up to 2 months. Thaw them at room temperature before serving. If you freeze the dough balls (rolled but not powdered), thaw briefly then roll in powdered sugar and bake as directed.
Easy Tips to Make Gingerbread Crinkle Cookies
- Measure flour correctly by spooning it into the cup and leveling with a knife. Too much flour makes dry cookies.
- Chill the dough so it is easier to roll and the cookies keep their shape.
- Roll the dough well in powdered sugar; this creates the contrast and cracks as the cookies expand.
- Bake one sheet at a time in the center of the oven for even heat.
- Watch the baking time closely. The centers should still feel soft when you take the cookies out; they firm as they cool.
- Use room temperature egg for better mixing and texture.
Try These Variations of Gingerbread Crinkle Cookies
- Chocolate spice: Add 2 tablespoons cocoa powder to the dry mix for a chocolate-ginger version.
- Orange twist: Add 1 teaspoon orange zest to the wet ingredients for a citrus note.
- Nutty crunch: Fold in 1/2 cup finely chopped nuts like pecans for texture.
- Chewy molasses: Replace 2 tablespoons of molasses with honey for a milder flavor.
- Icing finish: Drizzle a thin glaze of powdered sugar and milk after baking for a shiny top.
Common Questions About Gingerbread Crinkle Cookies
Q: Can I make the dough ahead of time?
A: Yes. You can chill the dough in the fridge for up to 24 hours. Let it sit a few minutes if too firm to roll.
Q: Can I use baking powder instead of baking soda?
A: Baking soda helps spread and create the crinkle. Baking powder is not a direct swap. Use baking soda as listed for best results.
Q: Why did my cookies spread too much?
A: Oven temperature, too little chill time, or too much butter can cause extra spread. Chill the dough and measure ingredients carefully.
Q: Can I make them gluten free?
A: Yes, use a 1:1 gluten-free flour blend that is meant to replace all-purpose flour. The texture may change slightly.
Q: How do I keep the centers soft?
A: Remove the cookies when the edges set but centers still look soft. They will firm up as they cool.
Final Thoughts
This gingerbread crinkle cookies recipe gives you soft, spiced cookies with a pretty cracked top. The steps are simple, and the result feels special. Use the tips to make an even batch and try the variations to find your favorite twist. These cookies work well for gifts, parties, or a cozy night at home.
Ready to Give It a Try?
Gather the ingredients, preheat the oven, and enjoy the warm smell of ginger and molasses. The recipe is easy enough for a weekday bake and festive enough for holidays. Share the cookies with friends and family, and keep a batch in a sealed container for a few days of tasty treats.
Conclusion
If you want another source of inspiration or a slightly different take on this cookie, check the recipe for Gingerbread Crinkle Cookies – If You Give a Blonde a Kitchen.
Print
Gingerbread Crinkle Cookies
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These gingerbread crinkle cookies are warm, soft, and full of holiday spices, featuring a light crackle on the outside and a tender inside.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- In another bowl, mix melted butter, brown sugar, molasses, egg, and vanilla until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Chill the dough in the refrigerator for about 30 minutes.
- Scoop tablespoon-sized portions of the dough and roll them into balls.
- Roll each ball in powdered sugar to coat.
- Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
- Let cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
Notes
For a different cookie texture, compare with other methods or tips provided in the article. Can also be served with cream cheese frosting or dulce de leche.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg