There’s something magical about baking Gingerbread Crinkle Cookies when winter rolls in. The scent of warm spices; ginger, cinnamon, and molasses, fills the kitchen, wrapping it in comfort and nostalgia. My Nonna’s old kitchen had that same aroma every December, when she’d pull out her worn tin of spices and say, “Christmas begins with the smell of gingerbread.” These cookies capture that memory in every bite; soft inside, beautifully crackled on top, and dusted with sugar that glistens like snow. If you love the taste of classic gingerbread cookies but crave a chewy twist, these crinkles will win your heart.
Table of Contents
Why You’ll Love This Recipe
These Gingerbread Crinkle Cookies are more than just festive, they’re everything you want from a Christmas cookie. They have the deep, rich flavor of molasses and brown sugar, balanced perfectly with the warmth of ginger and cinnamon. Their crinkled tops form naturally as they bake, giving them that classic, snow-dusted holiday look.
They’re also incredibly easy to make ahead; you can chill the dough overnight or freeze it for later. For a fun cookie platter idea, try mixing these with other holiday favorites like the Christmas Cookie Box to create a cozy, homemade dessert spread that everyone will remember.
Gingerbread Crinkle Cookies
These Gingerbread Crinkle Cookies are soft, chewy, and packed with warm holiday spices. Their powdered sugar coating creates a snow-dusted look that’s as festive as it is delicious.
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Ingredients
2 ¼ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon salt
¾ cup unsalted butter (softened)
1 cup brown sugar
1 large egg
⅓ cup molasses
Granulated sugar for rolling
Powdered sugar for coating
Instructions
1. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
2. In another bowl, cream butter and brown sugar until light and fluffy.
3. Add the egg and molasses; mix until smooth.
4. Gradually add the dry ingredients to form dough. Chill for at least 2 hours.
5. Scoop tablespoon-sized balls, roll in granulated sugar, then powdered sugar.
6. Bake at 350°F (175°C) for 9–10 minutes, until tops are crinkled.
7. Cool on wire racks and store in an airtight container.
Notes
Chilling the dough is key for that perfect crinkle effect.
You can freeze unbaked dough balls for up to 3 months.
Use fresh spices for the best gingerbread flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 12g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
Ingredients You’ll Need
These pantry staples come together to create that perfect, spiced chewiness.
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 ¼ cups |
| Baking soda | 1 teaspoon |
| Ground ginger | 2 teaspoons |
| Cinnamon | 1 teaspoon |
| Cloves | ¼ teaspoon |
| Salt | ¼ teaspoon |
| Unsalted butter (softened) | ¾ cup |
| Brown sugar | 1 cup |
| Egg | 1 large |
| Molasses | ⅓ cup |
| Granulated sugar | for rolling |
| Powdered sugar | for coating |
For more cozy cookie inspiration, check out Pumpkin Sugar Cookies, they pair beautifully with a mug of hot cocoa.
How to Make Gingerbread Crinkle Cookies
- Step 1: Mix the dry ingredients.
In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. - Step 2: Cream butter and sugar.
Beat the butter and brown sugar until fluffy. Add the egg and molasses, then mix until smooth. - Step 3: Combine and chill.
Gradually add dry ingredients to the wet mixture until just combined. Chill for at least 2 hours. - Step 4: Roll and coat.
Scoop tablespoon-sized dough balls. Roll in granulated sugar, then powdered sugar. - Step 5: Bake.
Place on a lined baking sheet and bake at 350°F for 9–10 minutes, until tops are crinkled. Cool completely before storing.
These turn out with a soft, chewy center every time, similar to the texture of my Gingerbread Cheesecake Cookies.
Tips and Variations
- Make ahead: You can freeze the dough balls before baking; just thaw slightly before rolling in sugar.
- Add-ins: Try white chocolate chips or a sprinkle of sea salt for an elevated touch.
- Serving idea: Stack them with marshmallow cream for mini sandwich cookies.
- Presentation tip: Dust extra powdered sugar before serving for that perfect snowy look.
If you’re building a festive dessert spread, pair these with Frosted Christmas Brownies, the contrast of chocolate and spice feels indulgent yet classic.
Frequently Asked Questions
How do I keep Gingerbread Crinkle Cookies soft?
Store them in an airtight container with a slice of bread to keep them moist.
Can I use blackstrap molasses?
It’s not recommended, it’s more bitter and less sweet than regular molasses.
Why didn’t my cookies crinkle?
Make sure your dough is cold before baking and that you coat it generously in powdered sugar.
Can I freeze these cookies?
Yes! Freeze the baked cookies for up to 3 months. Thaw at room temperature before serving.
For more seasonal inspiration, explore Christmas Kitchen Sink Cookies, another fun twist on classic flavors.
Conclusion
These Gingerbread Crinkle Cookies bring warmth and nostalgia to your holiday baking. Every bite carries that comforting spice and chewy texture that makes Christmas feel a little closer. Whether you serve them at a cookie exchange, pack them in a festive tin, or gift them with a ribbon, they’ll leave an impression of pure homemade love. For even more festive sweet treats, get inspired from this Thanksgiving Desserts collection, because the joy of baking doesn’t stop at Christmas.
For more easy and satisfying recipes, don’t hesitate to join me on Pinterest – where good food meets great company!
