Get ready to fill your home with the warm, inviting aroma of the holidays. These Gingerbread Crinkle Cookies are the perfect festive treat, boasting a wonderfully chewy center, crisp edges, and a beautiful crackled top. We’ve perfected this recipe to ensure every cookie is packed with a deep, spicy molasses flavor that will have everyone reaching for seconds. If you’re looking for the ultimate Christmas cookie, you’ve found it.
This recipe is surprisingly simple, making it a fantastic activity for baking with family. The magic is in the chill time, which prevents the cookies from spreading too much and helps create that signature crinkle. Let’s bake some holiday cheer!
Let them cool for a few minutes to achieve that perfect chewy center.
Why You’ll Love These Gingerbread Crinkle Cookies
Perfectly Chewy Texture: Unlike crunchy gingerbread, these cookies have a soft, satisfyingly chewy bite that’s simply irresistible.
Rich & Spicy Flavor: We use a blend of ginger, cinnamon, and cloves, combined with dark molasses, for a robust and perfectly balanced holiday spice flavor.
Stunning Appearance: The dramatic cracks and crinkles in the snowy powdered sugar coating make these cookies a beautiful addition to any holiday platter or cookie exchange.
Easy to Make Ahead: The dough requires chilling, so it’s the perfect recipe to prepare in advance, saving you time during the busy holiday season.
Key Ingredients for Perfect Gingerbread Crinkle Cookies
The secret to incredible gingerbread flavor lies in using high-quality, fresh ingredients. Here’s what you’ll need:
All-Purpose Flour: Provides the structure for our cookies.
Baking Soda: This is our leavening agent, helping the cookies rise and crinkle.
Spices: A classic trio of ground ginger, cinnamon, and cloves gives these cookies their signature warmth.
Unsalted Butter: Make sure it’s softened to room temperature for easy creaming with the sugar.
Granulated & Brown Sugar: A combination of both gives the cookies a chewy texture and deep flavor.
Egg: Acts as a binder for the dough.
Molasses: Use unsulphured dark molasses for that classic, rich gingerbread taste. Do not use blackstrap molasses, as it can be bitter.
Powdered Sugar: For rolling the dough balls, creating the beautiful crinkled effect.
The secret to the best flavor starts with the perfect dough.
How to Make Gingerbread Crinkle Cookies (Step-by-Step)
Follow these simple steps to create the most delicious gingerbread cookies you’ve ever tasted. The key is not to rush the process, especially the chilling step!
Step 1: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, and a pinch of salt. Set this aside for later.
Step 2: Cream Butter and Sugars
In a large bowl using a stand mixer or an electric hand mixer, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed until the mixture is light and fluffy. This usually takes about 2-3 minutes.
Step 3: Mix in Wet Ingredients
Add the egg and molasses to the butter mixture and beat until everything is well combined. Scrape down the sides of the bowl as needed. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
Step 4: Chill the Dough (The Crucial Step!)
This step is mandatory for perfect crinkle cookies! Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 3 hours, or preferably overnight. Chilling the dough solidifies the fat, which prevents the cookies from overspreading in the oven and ensures a chewy texture and better flavor.
Step 5: Roll and Bake
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. Place the granulated sugar and powdered sugar in two separate shallow bowls. Scoop the chilled dough and roll it into 1.5-inch balls. First, roll each ball in the granulated sugar, then give it a very generous coat of powdered sugar. Place the coated dough balls about 2 inches apart on your prepared baking sheets. Bake for 10-12 minutes, or until the edges are set and the tops are crackled. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Pro Tips for the Best Crinkle Cookies
Don’t Skip the Chill Time: I can’t stress this enough! Chilling the dough is essential for the best texture and to prevent the cookies from becoming flat.
Fresh Spices Matter: Using fresh, potent spices will make a world of difference in the flavor of your cookies. Check the expiration dates on your jars!
Double Roll for a Whiter Crinkle: The layer of granulated sugar before the powdered sugar acts as a barrier, preventing the powdered sugar from dissolving into the dough, which results in a more dramatic crinkle effect.
Don’t Overbake: For that perfect chewy center, pull the cookies from the oven when the edges are set but the center still looks slightly soft. They will continue to bake on the hot cookie sheet. For a decadent treat, try serving them alongside this amazing Peanut Butter Pie Recipe.
Storing Your Gingerbread Cookies
You can store these cookies in an airtight container at room temperature for up to a week. If they start to lose their softness, you can place a slice of bread in the container to help them retain moisture. The dough can also be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months. If frozen, let it thaw in the refrigerator before rolling and baking.
A lack of crinkling is usually due to the dough being too warm. It is absolutely essential to chill the dough for at least 3 hours. Chilling solidifies the fat, which helps the surface of the cookie dry out in the oven before the inside expands, causing the cracks to form.
Molasses is a key ingredient for the signature flavor and chewy texture of gingerbread. You could substitute it with dark corn syrup, maple syrup, or honey, but the taste and texture will be significantly different and they won’t be traditional gingerbread cookies.
For a bright white, crackled finish, roll the cookie dough balls in granulated sugar first, and then give them a very thick, generous coating of powdered sugar. The granulated sugar acts as a barrier to keep the powdered sugar from absorbing into the dough.
Yes, this dough freezes beautifully. After mixing, roll the dough into a log, wrap it tightly in plastic wrap and then in foil, and freeze for up to 3 months. You can also freeze the individual dough balls. Thaw in the refrigerator overnight before rolling in sugar and baking.
Store the cooled cookies in an airtight container at room temperature. To maintain their chewy texture, you can add a slice of bread to the container; the cookies will absorb moisture from the bread, keeping them soft for up to a week.
Looking for more festive treats to round out your holiday baking list? These recipes are always a hit and are perfect for sharing with loved ones. For a truly show-stopping dessert, try this Neapolitan Cake. And if you need a quick and easy no-bake option, these Snowman Oreo Balls are always a crowd-pleaser. For a different take on holiday flavors, our Eggnog Cookies are a must-try!
Gingerbread Crinkle Cookies Recipe
FL Recipes
Gingerbread Crinkle Cookies: The Ultimate Chewy & Spicy Recipe
These Gingerbread Crinkle Cookies are the perfect festive treat, boasting a wonderfully chewy center, crisp edges, and a beautiful crackled top packed with deep molasses and spice flavor.
In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
Beat in the egg and molasses until well combined. Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined.
Cover the dough and chill in the refrigerator for at least 3 hours or overnight.
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Place powdered sugar in a shallow bowl.
Shape the dough into 1.5-inch balls. Roll each ball generously in powdered sugar to coat completely.
Place the dough balls 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, until the edges are set and the tops are crackled. Do not overbake.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
Calories: 125kcalProtein: 1.5gFat: 5gFiber: 0.5g
Notes
For the best flavor, use fresh, high-quality spices. Do not skip chilling the dough; it's essential for the crinkle effect and chewy texture. Store cookies in an airtight container at room temperature for up to one week.
Keyword Christmas Cookies,Gingerbread Crinkle Cookies,Molasses Cookies
Get the recipe for the chewiest, spiciest Gingerbread Crinkle Cookies!
We Love Hearing From You!
We hope you love this recipe for Gingerbread Crinkle Cookies as much as we do! It’s a true holiday classic that brings so much warmth and joy. If you make these cookies, please leave a comment below to let us know how they turned out. And don’t forget to share your beautiful creations with us on Pinterest!
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
