Ginger-spiced, sugar-dusted bliss in every bite—these gingerbread crinkle cookies bring cozy holiday vibes with buttery molasses, cinnamon, cloves, and warmth.
If cookies could wear pajamas, these would. They’re soft in the center with cozy spice, crisp sugary edges, and winter-y crackles that look like snowflakes (but, you know, edible). I mean—just imagine that warm gingerbread aroma drifting through your kitchen… yeah.
These little beauties are what happens when crinkle cookies and classic gingerbread get all flirty and bake up into something soft, chewy, and unapologetically festive. No cookie cutters, no rolling pin—just a mixing bowl, a spoon, and that one playlist you can’t stop overplaying. They’re rich and molasses-y with that snappy spice combo that basically screams “December!” Pair them with hot tea, coffee, or even milk if you’re feeling nostalgic. They’re the kind of treat that fits in everywhere, from cookie swaps to Thursday afternoons “just because.”
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Gingerbread Crinkle Cookies Recipe
No baking drama happening here—just a batch of irresistibly cute cookies with soft middles and sugar-coated tops.
- Ridiculously simple to make: You just mix the dough, chill, scoop, roll, and bake. It’s basically a spa day for dough.
- Super soft and chewy inside: Like the pillowy center of a gingerbread hug. No dry crumbs here, thankyouverymuch.
- That snowy crinkle top: The powdered sugar gives them a frosted, crackly look that’s just chef’s kiss.
- Spiced just right: Not too hot, not too sweet—just enough ginger and warm spice to make your kitchen smell like joy.
- Perfect for gifting or snacking (or hiding from your kids): Highly portable, adorable, and they somehow disappear from the cooling rack.
Ingredient Notes
These are pantry-friendly stars, but a couple come with strong personalities. Let’s get acquainted.
- All-purpose flour: It’s the sturdy base that holds everything together. No need for fancy substitutions—just spoon and level.
- Baking soda: Gives the cookies that gentle puff. Don’t skip it or your cookies might sulk in flat disappointment.
- Ground ginger: The boldest spice of the bunch. It’s what gives that signature tingly warmth without setting your mouth on fire.
- Ground cinnamon: A cozy background note that tames the ginger to a friendly level.
- Ground cloves and nutmeg: These two spice backup singers round out the flavor—earthy, slightly sweet, and aromatic.
- Salt: Just a little to balance all those strong spice flavors and round everything out.
- Unsalted butter: Make sure it’s softened but not mushy. It’ll create that creamy, dreamy base when whipped with brown sugar.
- Dark brown sugar: Adds richness and depth with a good molasses hit. Way more flavor than white sugar.
- Unsulphured molasses: This is the dark, moody flavor booster that makes gingerbread taste like… gingerbread.
- Egg yolk: Yep, just the yolk! It gives richness without making the dough too wet.
- Vanilla extract: Adds warmth and rounds out the spice blend in a soft sort of undertone.
- Powdered sugar: Not just for dusting—it creates that classic crinkle effect when the cookies bake.
How To Make This Gingerbread Crinkle Cookies Recipe
You don’t need pastry school creds—it’s just a bunch of bowls, some sweet smells, and a bit of powdered sugar all over your shirt.
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Mix the dry ingredients: In a medium bowl, whisk the flour, baking soda, and all your spices with the salt. This makes sure nothing clumps weirdly and the spice party is evenly distributed.
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Cream butter and sugar: In a big mixing bowl, beat your softened butter with the dark brown sugar until it goes light and fluffy. This takes about 2–3 minutes, and your mixer might make a satisfying humming sound of joy.
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Add molasses, egg yolk, and vanilla: Scrape down the bowl, then pour in the molasses and beat until it’s glossy and brown. Blend in the yolk and vanilla until creamy—you’ll start to smell actual coziness in the making.
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Combine dry and wet: Add the flour mixture in gradually, mixing on low. The dough will be soft, thick, and slightly sticky. Resist the urge to taste it by the spoonful (or don’t—I won’t tell).
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Chill the dough: Cover that bowl with plastic wrap and pop it in the fridge for at least an hour. Trust me—this part is essential for rolling ease and better crackles.
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Preheat and prep: Preheat your oven to 375°F and line a couple baking sheets with parchment. Then pour your powdered sugar into a bowl big enough to roll dough in.
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Shape and sugar: Scoop about 2 tablespoons of chilled dough, roll it between your hands, then coat generously in powdered sugar. Set cookies 2 inches apart on the trays. They’ll spread just a lil’.
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Bake to crinkly perfection: Bake for 10–12 minutes. The edges should look set, the centers soft, and magical cracks will form mid-bake. Love at first crinkle.
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Cool briefly before devouring: Let them rest on the baking sheet 5 mins, then move to a wire rack to finish cooling. Unless you sneak one while warm—that’s kinda the best part.
Storage Options
These cookies behave surprisingly well once cooled. Just pop them into an airtight container and leave them at room temp. They’ll stay soft and chewy for about 4–5 days (if they last that long). A slice of white bread in the container helps keep them extra-soft—I know, kitchen voodoo, but it totally works.
Want to freeze them? Absolutely. You can freeze the baked cookies in a zip-top bag or container between wax paper layers. When you’re ready, just let them thaw on the counter at room temperature. Still good, still chewy.
For cookie dough lovers, yes—you can freeze the scooped dough balls. Freeze them after rolling in powdered sugar, then bake straight from frozen. Just give them an extra minute or two in the oven and they’ll still crinkle just right.
Variations and Substitutions
Got a gingerbread craving but missing an ingredient or two? Let’s riff a little.
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Light brown sugar instead of dark: It’ll work in a pinch, but the flavor will be slightly less rich. If you have it, add a tiny splash (1 tsp) of molasses to compensate.
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Pump up the spice: Want more warmth? Add a pinch of black pepper or extra ginger. Go easy—it’ll sneak up on you.
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Swap molasses with maple syrup (in emergencies only): This’ll change the flavor significantly, but it’s better than no cookies at all. Expect softer cookies with milder spice.
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Add orange zest: A teaspoon or so of zest turns these into citrus-spiced delights, especially good with tea.
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Roll in cinnamon sugar instead: If powdered sugar’s not your jam, try cinnamon sugar. They won’t crackle the same way, but the flavor’s still ten outta ten.
What to Serve with Gingerbread Crinkle Cookies
Honestly, they’re great all on their own, but pairing them can turn snack time into an actual mood.
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A hot cup of chai or strong black tea takes these cookies to very cozy territory. The spice-on-spice action makes it feel like a wintry hug from inside your mug.
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If coffee’s more your vibe, try pairing with a dark roast or a cinnamon latte. The bitterness cuts the sweetness just right, and the extra warmth amplifies the ginger.
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Fancy a more indulgent move? Serve these cookies with a scoop of vanilla ice cream. Heck, make ice cream sandwiches if you’re feeling ambitious (yes, it works—even in December).
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They also make a killer addition to a holiday cookie platter, nestled between shortbread, toffee, and maybe even these savory cornbread muffins if you’re into that salty-sweet balance.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make the dough ahead of time?
Absolutely, and it might even help. Gingerbread spices develop deeper flavor when given time to chill out (literally). Keep the dough tightly wrapped in the fridge for up to 2 days. Just let it soften slightly before scooping if it hardens too much in the fridge.
Why didn’t my cookies get crinkly?
A couple things could be at play here. Most likely the dough wasn’t cold enough or didn’t have quite enough powdered sugar clinging to it before baking. Don’t be shy with the sugar coating—it helps create those snowy cracks. And make sure you’ve chilled the dough for at least an hour. Warm dough spreads too fast and doesn’t give the crinkles time to form.
Can I freeze the baked cookies?
Yes, and they handle it like champs. Let baked cookies cool completely, then store them in layers between parchment or wax paper in an airtight container. When you’re ready to eat, let them sit at room temp for 15–20 minutes (or pop one in the microwave for 10 seconds if you’re impatient like me).
Can I make these gluten-free?
Sure thing. A good cup-for-cup gluten-free blend will sub just fine here. Make sure it contains xanthan gum or add a tiny bit yourself. The texture will be slightly different, maybe a bit more delicate, but the flavor holds strong. Watch the bake time though—they might set up just a hair faster.
Gingerbread Crinkle Cookies
Ingredients
Dry Ingredients
- 2 cups (260 g) all-purpose flour spooned and leveled
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp (0.25 tsp) ground cloves
- 1/4 tsp (0.25 tsp) ground nutmeg
- 1/4 tsp (0.25 tsp) salt
Wet Ingredients
- 1/2 cup (113 g) unsalted butter softened
- 3/4 cup (150 g) dark brown sugar packed
- 1/4 cup (80 g) unsulphured molasses
- 1 (1 yolk) large egg yolk
- 1 tsp vanilla extract
For Rolling
- 1/2 cup (60 g) powdered sugar
Equipment
- Mixing bowls
- Electric mixer
- Baking Sheets
- Parchment paper
- Wire rack
- Plastic Wrap
Instructions
- In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt until well combined.
- In a large bowl, beat the softened butter and dark brown sugar together with an electric mixer on medium-high speed until light and fluffy, about 2–3 minutes.
- Scrape down the sides. Add the molasses and beat until blended and glossy. Add the egg yolk and vanilla extract; mix until creamy.
- Add the dry ingredients to the wet, mixing on low just until the dough is fully incorporated and slightly sticky.
- Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for at least 1 hour.
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper and fill a bowl with powdered sugar for rolling.
- Scoop about 2 tablespoons of dough for each cookie, roll into a ball with your hands, and generously coat in powdered sugar. Place cookies 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes, until the cookies are puffed, edges look set, centers appear soft, and cracks have formed.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
Notes
To freeze: Arrange cooled cookies or unbaked dough balls between layers of parchment in an airtight container or zip-top bag; thaw at room temperature and enjoy.
