If you have a soft spot for cozy spices and that perfect balance of chewy and crackly textures, then you absolutely have to try this Gingerbread Crinkle Cookies Recipe. These cookies are like little bites of holiday magic, combining aromatic ginger, cinnamon, cloves, and nutmeg into a beautifully spiced dough that, once baked, crackles with powdered sugar, revealing soft, tender centers. Whether you’re baking to warm up a cold afternoon or spreading festive cheer, this Gingerbread Crinkle Cookies Recipe brings both irresistible flavor and a touch of nostalgic joy to your kitchen.
Ingredients You’ll Need
The beauty of this Gingerbread Crinkle Cookies Recipe is in its simplicity. Every ingredient plays a crucial role, from the warm spices to the rich molasses, creating that perfect balance of flavor, texture, and appearance that makes these cookies unforgettable.
- All-purpose flour (2 ¼ cups / 270g): The base that gives your cookies structure and a tender crumb.
- Ground ginger (2 teaspoons): Adds that signature spicy warmth essential to gingerbread.
- Ground cinnamon (1 teaspoon): Brings a sweet and woody depth to the spice mix.
- Ground cloves (½ teaspoon): A strong, aromatic spice that adds complexity.
- Ground nutmeg (½ teaspoon): Delivers a subtle nutty warmth to the flavor profile.
- Baking soda (1 teaspoon): Helps the cookies rise and crackle beautifully.
- Salt (¼ teaspoon): Balances sweetness and enhances all the spice notes.
- Unsalted butter (¾ cup / 170g), softened: Creates richness and tender texture.
- Brown sugar (1 cup / 200g), packed: Adds moisture and a deep caramel flavor.
- Large egg (1): Binds the dough together while adding a touch of richness.
- Molasses (¼ cup / 60ml): Gives that classic dark, robust gingerbread flavor.
- Vanilla extract (2 teaspoons): Rounds out all the spices with sweet floral notes.
- Powdered sugar (½ cup / 60g), for coating: Key to achieving the signature crackled top.
How to Make Gingerbread Crinkle Cookies Recipe
Step 1: Prepare the Dough
Start by whisking together your dry ingredients—flour, spices, baking soda, and salt—in a medium bowl until everything is evenly combined. In a separate large bowl, beat the softened butter and brown sugar with a mixer until light and fluffy. This step is crucial because it incorporates air, giving the cookies a tender texture. Then add the egg, molasses, and vanilla extract, beating again until smooth and fully mixed in. Gradually fold the dry ingredients into the wet mixture until just combined. Cover the dough tightly and chill it in the refrigerator for at least 2 hours. This chilling step is essential—it firms up the dough so the cookies hold their shape, and it helps create those gorgeous crinkles when they bake.
Step 2: Shape and Roll
Once the dough is chilled and ready, preheat your oven to 350°F (180°C) and prepare two baking sheets by lining them with parchment paper or silicone mats. Using a cookie scoop or spoon, portion out tablespoon-sized balls of dough. Because the dough is sticky, work quickly and roll each ball generously in powdered sugar. This coating not only stops them from sticking but also creates that distinctive crackled surface once baked, making your Gingerbread Crinkle Cookies Recipe visually delightful as well as delicious.
Step 3: Bake to Perfection
Arrange the sugared dough balls on the baking sheets, spacing them about 2 inches apart to allow room for spreading. Bake for 10 to 12 minutes until the cookies expand and the powdered sugar coating cracks, revealing soft centers beneath. The edges will be slightly firm to the touch. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. This helps them set perfectly without breaking apart.
How to Serve Gingerbread Crinkle Cookies Recipe
Garnishes
Feel free to elevate your Gingerbread Crinkle Cookies Recipe by dusting an extra sprinkle of powdered sugar right before serving. You can also add a drizzle of white chocolate or a quick dip into melted dark chocolate for an extra indulgent touch that complements the spicy flavors wonderfully.
Side Dishes
These cookies pair beautifully with a warm cup of spiced chai tea or a creamy mug of hot cocoa—both highlight the gingerbread spices and make for a cozy treat on chilly days. For a brunch spread, try serving them alongside a sharp cheddar cheese platter for a surprising yet delightful flavor contrast.
Creative Ways to Present
Transform this Gingerbread Crinkle Cookies Recipe into a charming holiday gift by stacking them in a tin with parchment paper or wrapping them individually in festive cellophane bags tied with a ribbon. They also make adorable edible place cards for holiday parties when each cookie is attached with a small tag featuring guests’ names.
Make Ahead and Storage
Storing Leftovers
Leftover cookies keep really well in an airtight container at room temperature for up to a week. This storage method preserves their chewy centers and crackled exteriors wonderfully, ensuring you can enjoy that fresh-baked flavor days later.
Freezing
If you want to make these Gingerbread Crinkle Cookies Recipe well in advance, freeze the dough balls after rolling them in powdered sugar. Arrange them on a baking sheet and freeze until solid, then transfer to a freezer-safe bag for up to three months. Bake them straight from frozen, adding a minute or two to the baking time.
Reheating
To reheat, simply warm the cookies in a preheated 300°F (150°C) oven for about 5 minutes. This will refresh their softness without making them lose their crisp edges. Avoid microwaving as it sometimes makes cookies rubbery.
FAQs
Can I use gluten-free flour for this Gingerbread Crinkle Cookies Recipe?
Absolutely! Substitute the all-purpose flour with a high-quality gluten-free blend, making sure it contains xanthan gum for proper structure. You may need to adjust the chilling time slightly since gluten-free doughs behave differently.
Why is chilling the dough so important?
Chilling the dough firms it up, which prevents spreading and encourages the beautiful cracks to form on top. It also gives the spices time to meld together for a richer flavor.
Can I substitute molasses with honey or maple syrup?
While honey or maple syrup can add sweetness, molasses has a deeper, slightly bitter complexity that defines gingerbread. Using a substitute will change the flavor and texture, so it’s best to stick to molasses if you want authentic results.
How do I make sure my cookies have deep cracks?
Generously rolling the dough balls in powdered sugar and baking them on a properly preheated oven at 350°F with chilled dough are the keys. These factors cause the dough to expand and crack beautifully as it bakes.
Can I add nuts or chocolate chips to this recipe?
Yes, adding chopped nuts like pecans or walnuts provides a lovely crunch, and mini chocolate chips complement the spices perfectly. Fold them in gently after the wet and dry ingredients have combined.
Final Thoughts
I truly believe that this Gingerbread Crinkle Cookies Recipe is a must-try for anyone who loves holiday baking or simply enjoys a cozy, spiced treat. The combination of soft, chewy centers with a crackled powdered sugar crust is absolutely irresistible. Give it a go and watch how these little cookies bring a warm, festive smile to everyone around your kitchen!
PrintGingerbread Crinkle Cookies Recipe
These Gingerbread Crinkle Cookies are a festive treat perfect for the holiday season, featuring warm spices like ginger, cinnamon, and cloves. Soft and chewy with a signature cracked surface dusted in powdered sugar, these cookies offer a delightful balance of sweet molasses flavor and aromatic spices. Chilling the dough overnight ensures deep, beautiful crinkles and optimal texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 32 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 ¼ cups (270g) all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- 1 large egg
- ¼ cup (60ml) molasses
- 2 teaspoons vanilla extract
For Coating
- ½ cup (60g) powdered sugar
Instructions
- Prepare the Dough: In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until fully combined to incorporate all spices evenly. In a separate large bowl, use a hand or stand mixer to beat the softened unsalted butter and brown sugar together on medium speed until the mixture becomes light and fluffy, about 2 to 3 minutes. Add the egg, molasses, and vanilla extract to the creamed mixture, then beat again until fully incorporated. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough. Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours or preferably overnight to allow the flavors to meld and to achieve the characteristic crackled surface during baking.
- Shape and Roll: Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper or silicone baking mats. Using a cookie scoop or tablespoon, portion out the chilled dough and roll each into a ball. The dough will be sticky, so working swiftly helps. Roll each ball generously in powdered sugar to coat thoroughly; this heavy coating is crucial for creating the signature crinkle effect while baking.
- Bake to Perfection: Place the powdered sugar-coated dough balls approximately 2 inches apart on the prepared baking sheets to allow room for spreading. Bake in the preheated oven for 10 to 12 minutes or until the cookies have spread wide and the tops show characteristic deep cracks. The cookie edges will be firm while the centers remain soft. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, chill the dough overnight to develop deeper cracks and better flavor.
- Use a digital kitchen scale for precise ingredient measurement to achieve consistent cookie texture.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies can also be frozen before rolling and coating; thaw slightly before baking.
- Adjust baking time slightly if making larger or smaller cookies to maintain texture.
