Soft, spiced, and coated in a delicate layer of powdered sugar, gingerbread crinkle cookies are the perfect holiday treat. With warm notes of molasses, ginger, and cinnamon, these cookies capture the essence of the season in every bite. They’re festive, easy to make, and a crowd-pleaser for Christmas gatherings or cozy winter nights.

Why You’ll Love This Recipe?

Soft and chewy texture: These cookies stay tender in the center with a slightly crisp exterior.
Warm, spiced flavor: A blend of ginger, cinnamon, and cloves gives them the perfect holiday kick.
Easy to make: No cookie cutters or complicated steps—just roll, coat, and bake.

Ingredients

Here’s a sneak peek at what you’ll need. The full ingredient list and measurements are in the recipe card below.

All-purpose flour for structure
Molasses for that deep, signature gingerbread flavor
Brown sugar for sweetness and moisture
Ground ginger, cinnamon, and cloves for spice
Baking soda to help the cookies puff and crinkle
Powdered sugar for the snowy coating

You’ll find the complete ingredient list in the recipe card at the bottom of this post.

Directions

Whisk together the dry ingredients: flour, spices, baking soda, and salt.
Cream the butter and sugar until fluffy, then mix in the molasses and egg.
Gradually add the dry ingredients to form a sticky dough. Chill the dough for at least 1 hour.
Roll the dough into balls, coat them generously in powdered sugar, and place them on a lined baking sheet.
Bake until the cookies puff up and crinkle, then let cool before serving.

Expert Tips and Tricks

Chill the dough: This step is crucial for easy handling and maintaining the cookie shape.
Generous coating: Roll the dough balls thickly in powdered sugar to get a bold crinkle effect.
Don’t overbake: Remove the cookies when the edges are set but the centers are still soft. They’ll firm up as they cool.

Recipe Variations and Possible Substitutions

Add a touch of orange zest for a citrusy twist.
Mix in white chocolate chips or chopped crystallized ginger for added texture.
Swap the powdered sugar for coarse sanding sugar for a sparkly finish.

Serving and Pairing Suggestions

These cookies pair perfectly with a mug of hot cocoa, chai tea, or mulled wine. For a festive dessert platter, serve them alongside sugar cookies, peppermint bark, and thumbprint cookies. They also make lovely gifts when packed in holiday tins.

Storage and Reheating Tips

Store in an airtight container at room temperature for up to 1 week.
Freeze the cookie dough balls (before coating) for up to 2 months. Thaw and roll in powdered sugar before baking.

FAQs

Why do I need to chill the dough?
Chilling helps the dough firm up, making it easier to roll, and prevents the cookies from spreading too much during baking.

Can I make these cookies ahead of time?
Absolutely! You can prepare the dough a day or two in advance and bake when needed.

How do I get bold crinkles on the cookies?
Make sure the dough balls are thickly coated in powdered sugar and don’t skip the chilling step.

Can I use blackstrap molasses?
Blackstrap molasses is more robust and bitter, so it’s best to stick with regular molasses for this recipe.

Conclusion

Soft and spiced gingerbread crinkle cookies are everything you want in a holiday treat—easy to make, full of warm flavors, and irresistibly pretty. Bake up a batch to share with loved ones or enjoy with a cozy drink by the fire. These cookies are guaranteed to bring festive cheer to any occasion!

Soft and Spiced Gingerbread Crinkle Cookies

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Author: Jake
Prep Time: Active: 20 minutes Inactive (chilling): 2 hours
Cook Time: 10-12 minutes per batch
Total Time: Approximately 2 hours 30 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These Gingerbread Crinkle Cookies are soft, chewy, and bursting with warm spices. Coated in powdered sugar, they develop a beautiful crinkle effect as they bake, making them as delightful to look at as they are to eat.

Instructions

Prepare the Dough:
1. In a medium bowl, whisk together the dry ingredients: flour, ground spices, baking soda, and salt.
2. In a large bowl, combine the melted butter and 1 cup granulated sugar, mixing until smooth. Add the molasses, egg, and vanilla extract, and mix until fully incorporated.
3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft and slightly sticky.
Chill the Dough:
1. Cover the dough with plastic wrap and refrigerate for at least 2 hours or until firm. Chilling helps prevent excessive spreading and makes the dough easier to handle.
Preheat the Oven:
1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Shape and Coat the Cookies:
1. Scoop tablespoon-sized portions of dough and roll them into balls.
2. Roll each dough ball first in granulated sugar, then in confectioners’ sugar, ensuring an even coating. This double coating enhances the crinkle appearance.
Bake:
1. Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
2. Bake for 10-12 minutes, or until the cookies have spread and the tops have formed crinkles. The centers should be soft and slightly undercooked.
Cool:
1. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Storage: Store cookies in an airtight container at room temperature for up to one week.
Freezing: The dough can be frozen for up to 3 months. Thaw in the refrigerator before rolling and baking.
Spice Adjustments: Feel free to adjust the spice levels to suit your taste. Adding a pinch of black pepper can provide an extra kick.

Nutrition

Calories: 130
Sugar: 12g
Sodium: 100mg
Fat: 5g
Saturated Fat: 3g
Carbohydrates: 20g
Protein: 1g
Cholesterol: 20mg