Gingerbread Crinkle Cookies combine the warm spices of a classic gingerbread with the crackled exterior of a traditional crinkle cookie.
Soft and chewy in the center, these cookies have a festive flavor perfect for holiday baking or whenever you crave a cozy, spiced treat.
Kitchen Equipment Needed
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mats
Ingredients Overview
- Flour and leaveners: All-purpose flour, baking soda, and baking powder give the cookies structure and a slightly puffy texture.
- Molasses and spices: The key to that classic gingerbread taste, offering depth and warmth.
- Butter and sugars: Provide sweetness, moisture, and the chewy texture.
- Powdered sugar: For rolling, creating the crinkle effect as the cookies bake.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup packed brown sugar (light or dark)
- 1 large egg, room temperature
- 1/3 cup unsulfured molasses
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves (optional but recommended)
- 1/2 cup powdered sugar (for rolling)
Directions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream butter and sugar: In a large bowl, beat the softened butter and brown sugar on medium speed until light and fluffy, about 2–3 minutes.
- Add wet ingredients: Beat in the egg, molasses, and vanilla extract, scraping down the sides of the bowl as needed.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves.
- Form the dough: Gradually stir the dry mixture into the wet mixture on low speed. Mix until just combined. The dough will be slightly sticky.
- Shape and coat: Place the powdered sugar in a small bowl. Scoop tablespoon-sized portions of dough and roll them into balls. Coat each dough ball generously in powdered sugar, ensuring an even layer.
- Bake: Arrange the dough balls on the prepared baking sheets about 2 inches apart. Bake for 10–12 minutes or until the cookies have spread and the tops are crinkled. The centers may appear soft; they will firm up as they cool.
- Cool: Let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Prep Time
15 minutes
Bake Time
10–12 minutes
Total Time
25–27 minutes
Nutrition (per cookie, ~24 cookies)
- Calories: ~90
- Fat: ~3g
- Carbohydrates: ~15g
- Sugar: ~10g
- Protein: ~1g
Expert Tips
- Room temperature ingredients Ensure butter and egg are at room temperature for smoother mixing.
- Sticky dough If the dough is too sticky to handle, chill it in the refrigerator for 15–20 minutes before rolling.
- Fresh spices For the best flavor, use fresh ground spices. If yours have been stored for a while, consider replacing them for a bolder taste.
FAQs
Can I freeze the dough?
Yes, roll into balls and freeze on a baking sheet until solid, then store in a freezer-safe container. Thaw before coating in powdered sugar.
What if I don’t have molasses?
Dark corn syrup or a mix of honey and brown sugar can substitute, but the flavor will be slightly different.
How long do these cookies stay fresh?
Store in an airtight container at room temperature for up to a week. Their flavor often improves after a day or two.
Storing & Reheating
- Storing Keep cooled cookies in an airtight container at room temperature for up to 1 week.
- Freezing Freeze baked cookies in a resealable freezer bag for up to 2 months. Thaw at room temperature.
Substitutions & Variations
- Spice blend Adjust cinnamon, ginger, or cloves to your preference, or add nutmeg for extra warmth.
- Gluten-free Use a 1:1 gluten-free baking flour blend, noting slight differences in texture.
- Citrus twist Add the zest of an orange or lemon for a bright, citrusy flavor.
Gingerbread Crinkle Cookies
Gingerbread Crinkle Cookies combine the warm spices of a classic gingerbread with the crackled exterior of a traditional crinkle cookie.
Equipment
- Mixing bowls
- - Hand mixer or stand mixer
- Measuring cups and spoons
- - Rubber spatula
- - Baking sheets
- - Parchment paper or silicone baking mats
Ingredients
- - 1/2 cup 1 stick unsalted butter, softened
- - 3/4 cup packed brown sugar light or dark
- - 1 large egg room temperature
- - 1/3 cup unsulfured molasses
- - 1 teaspoon vanilla extract
- - 2 cups all-purpose flour
- - 1 teaspoon baking soda
- - 1/2 teaspoon baking powder
- - 1/2 teaspoon salt
- - 1 1/2 teaspoons ground ginger
- - 1 teaspoon ground cinnamon
- - 1/4 teaspoon ground cloves optional but recommended
- - 1/2 cup powdered sugar for rolling
Instructions
- **Preheat the oven** Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- **Cream butter and sugar** In a large bowl, beat the softened butter and brown sugar on medium speed until light and fluffy, about 2–3 minutes.
- **Add wet ingredients** Beat in the egg, molasses, and vanilla extract, scraping down the sides of the bowl as needed.
- **Combine dry ingredients** In a separate bowl, whisk together flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves.
- **Form the dough** Gradually stir the dry mixture into the wet mixture on low speed. Mix until just combined. The dough will be slightly sticky.
- **Shape and coat** Place the powdered sugar in a small bowl. Scoop tablespoon-sized portions of dough and roll them into balls. Coat each dough ball generously in powdered sugar, ensuring an even layer.
- **Bake** Arrange the dough balls on the prepared baking sheets about 2 inches apart. Bake for 10–12 minutes or until the cookies have spread and the tops are crinkled. The centers may appear soft; they will firm up as they cool.
- **Cool** Let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool
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