Gingerbread Crinkle Cookies | The Recipe Critic


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These gingerbread crinkle cookies are incredibly soft and flavorful! Their deep molasses flavor, spiced to perfection and rolled in powdered sugar, is so good with a glass of milk. They are the perfect cookies to make for Santa this holiday season.

Side shot of a stack of gingerbread crinkle cookies. Side shot of a stack of gingerbread crinkle cookies.

Reasons You’ll Love This Recipe

  • Easy to Make: These come together quickly and easily. Just give yourself 2 hours of chill time to ensure the most flavorful gingerbread cookies.
  • Full of Flavor: The depth of flavor in these cookies is unmatched. The incredible spices mixed with the rich molasses and dusted in sugar is perfection.
  • Holiday Cookies: These are such fun cookies to make for any Christmas party. Or make them to set out for Santa with my hot chocolate and whipped cream.

Ingredients for Gingerbread Crinkle Cookies

These cookies have warm spices, rich molasses, and that classic sugary coating you find in crinkle cookies. Each ingredient works together to give that cozy, festive flavor we all love! For exact measurements, scroll to the recipe card at the bottom of the post.

Cookies

  • Butter: Adds a rich, decadent flavor.
  • Granulated Sugar: Contributes to the sweet flavor and chewy texture.
  • Dark Brown Sugar: Provides a depth of sweetness and more molasses flavor.
  • Unsulphered Molasses: The star of the gingerbread cookie flavor.
  • All Purpose Flour: The base of the cookies that gives them a solid structure.
  • Levening Agents: Adding both Baking Soda and Baking Powder will give your cookies a soft, chewy texture.
  • Salt: Enhances all the flavors.
  • Spices: Combining Ground Ginger, Ground Cinnamon, and Ground Cloves will give your cookies the most flavorful gingerbread taste.
  • Milk: Adds a creamy flavor to balance the rich molasses.
  • Vanilla: Gives the cookies a warm, aromatic flavor.
Overhead shot of labeled cookie ingredients. Overhead shot of labeled cookie ingredients.

Rolling Sugars

  • Granulated Sugar: Provides that little extra sweetness needed to make these gingerbread crinkle cookies taste perfectly delicious.
  • Powdered Sugar: Gives the cookies that classic crinkle look with the white powder and the crinkles.
Overhead shot of labeled rolling sugars ingredients. Overhead shot of labeled rolling sugars ingredients.

How to Make Gingerbread Crinkle Cookies

These cookies are so yummy. I can’t wait for you guys to try them. They really are easy to make. Just make sure to give yourself two hours of chill time. Trust me, you will be happy you did! Make these for your next cookie exchange party, everyone will love them!

  1. Beat: Add the butter, sugar, and brown sugar to a large mixing bowl and beat with a hand mixer or stand mixer fitted with a paddle attachment until light and fluffy, about 3-4 minutes.
  2. Mix: Add the molasses and mix until combined.
  3. Whisk: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves.
  4. Chill: Add the flour mixture to the butter mixture and mix on medium speed until fully combined before mixing in the milk and vanilla extract. Split the dough into two discs and wrap them in plastic wrap. Chill in the refrigerator for at least 2 hours.
  5. Coat: After the dough chills, preheat the oven to 375 degrees Fahrenheit and then line 2 baking sheets with parchment paper. Scoop the dough into 1 ½ inch balls and then roll them in the granulated sugar. Then, roll them in the powdered sugar and place them on the prepared baking sheets, leaving 2 inches between them.
  6. Bake: Bake for 10-13 minutes. The centers of the cookies will still look gooey and underbaked, which is just fine! Let the cookies rest on the baking sheet for 2-3 minutes before transferring to a cooling rack to finish cooling.
Overhead shot of butter and sugars in a bowl. Overhead shot of butter and sugars in a bowl.
Overhead shot of creamed butter and sugar with molasses added. Overhead shot of creamed butter and sugar with molasses added.
Overhead shot of a bowl of dry ingredients mixed together in a bowl. Overhead shot of a bowl of dry ingredients mixed together in a bowl.
Overhead shot of wet and dry ingredients mixed together. Overhead shot of wet and dry ingredients mixed together.
Angle shot of gingerbread crinkle cookie dough ball in a bowl of granulated sugar.Angle shot of gingerbread crinkle cookie dough ball in a bowl of granulated sugar.
Angle shot of someone rolling a dough ball in powdered sugar.Angle shot of someone rolling a dough ball in powdered sugar.

Gingerbread Crinkle Cookies Tips

Making this gingerbread cookie recipe is simple. You can have fun making them with your kids. Have them help you roll the dough balls in the sugars! Here are a few tips to make sure they turn out perfectly flavorful and crinkly!

  • Measuring Flour: Using too much flour is a common baking mistake and will leave your baked goods dry and crumbly. Whisk the flour, then spoon it into a dry measuring cup and level off the top. Don’t shake the measuring cup.
  • Chilling the Dough: It’s important to chill the gingerbread crinkle cookie dough for at least 2 hours. This will not only maximize the delicious flavors, but it also prevents spreading. It will also make the dough less sticky when you roll it.
  • Plenty of Powdered Sugar: Roll the cookies into the powdered sugar, generously. This will ensure a pretty white layer among the cracks and crinkles.
  • Coating Tips: I like to shape all the dough into balls before rolling each one in sugar. This way your hands are not covered in powdered sugar while trying to shape the next dough ball.
  • Molasses: For this recipe, use unsulphured molasses. Blackstrap molasses is too strong and bitter and will overpower the spices in the cookies.

Overhead shot of gingerbread crinkle cookies on a cooling rack over a baking sheet. Overhead shot of gingerbread crinkle cookies on a cooling rack over a baking sheet.

Storing Leftovers

  • Room Temperature: Store leftover gingerbread crinkle cookies in an airtight container at room temperature for up to 7 days.
  • Freezer: Place baked cookies in an airtight container or freezer bag and then freeze for up to 3 months.
  • Freeze Dough: Scoop the dough into individual cookie dough balls and then place on a parchment-lined baking sheet. Place the baking sheet in the freezer for at least 2 hours, or until the cookie dough is frozen. Transfer to a freezer bag or an airtight container and freeze for up to 3 months. To bake, remove the cookie dough balls from the freezer and place them on a cookie sheet. Leave them at room temperature for an hour until thawed enough to roll into a uniform ball. Continue with step 7 and bake as directed.

Close up shot of gingerbread crinkle cookies on a serving plate. Close up shot of gingerbread crinkle cookies on a serving plate.

More Gingerbread Inspired Desserts

If you’re like me, I know you love eating all the gingerbread-inspired desserts during the holidays. Check out the recipes below to find your new favorites!

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  • Add the butter, sugar, and brown sugar to a large mixing bowl and beat with a hand mixer or stand mixer fitted with a paddle attachment until light and fluffy, about 3-4 minutes.

  • Add the molasses and mix until combined.

  • In a separate bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, and cloves.

  • Add the flour mixture to the butter mixture and mix on medium speed until fully combined before mixing in the milk and vanilla extract.

  • Split the dough into two discs and wrap them in plastic wrap. Chill in the refrigerator for at least 2 hours.

  • After the dough chills, preheat the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper.

  • Scoop the dough into 1 ½ inch balls and roll them in the granulated sugar followed by the powdered sugar and place them on the prepared baking sheets leaving 2 inches between them.

  • Bake for 10-13 minutes. The centers of the cookies will still look gooey and underbaked, which is just fine! Let the cookies rest on the baking sheet for 2-3 minutes before transferring to a cooling rack to finish cooling.

Calories: 304kcalCarbohydrates: 50gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 27mgSodium: 277mgPotassium: 191mgFiber: 1gSugar: 31gVitamin A: 320IUVitamin C: 0.01mgCalcium: 41mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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