Gingerbread Crinkle Cookies Recipe

I made these gingerbread crinkle cookies on a whim one damp afternoon and now they are my go-to bribe for getting the kids to finish homework, the husband to take out the recycling, and myself to stop doomscrolling for ten glorious minutes. They’re chewy in the middle, crinkly and powdered-sugar-fluffy on the outside, and they smell like someone should be lighting a fire and handing out scarves.

My family is unreasonably into them. My husband calls them “the ones that actually make the house smell like winter,” and our kiddo eats them like a tiny, relentless machine—one for breakfast, one for snack. We’ve given them away as emergency hostess gifts, and I once hid a batch because I panicked they’d disappear before dinner. True story: I tried rolling them in cocoa powder once because I was out of powdered sugar and it was… fine. But powdered sugar? Unbeatable.

Kitchen Talk

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These cookies are forgiving, which is why I love them. I once forgot to add the molasses until halfway through baking a tray—cue emergency cookie surgery and a slightly less pretty but very tasty outcome. Also, if your dough is sticky, chill it. If your dough is dry, a splash of milk or an extra tablespoon of molasses brings it back to life.

This recipe plays well with imperfect days: you can mix in an electric mixer, hand-stir, or use a yoga-worthy wooden-spoon workout. I often make a double batch and freeze half the dough balls on a sheet pan so I can bake fresh cookies in 10 minutes when the craving hits.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour and fresh baking powder/soda—old leaveners mean flat, sad cookies. Grab powdered sugar for rolling; it gives that signature crinkle.
– Spices: Use ground ginger, cinnamon, and a little cloves or allspice if you like depth. Freshly ground spices are brighter, but bottled works fine in a pinch.
– Fats & Oils: Unsalted butter is my preference for flavor control—if you only have salted, cut back on any extra salt in the recipe.
– Eggs: Room-temperature eggs mix better and give a smoother dough; pull them out 30 minutes before baking if you remember.
– Chocolate: Optional chips or chunks are a lovely add-in—go for dark if you want contrast, milk for crowd-pleasing sweetness.

Prep Ahead Ideas

– Mix the dough and chill it overnight to deepen the flavors; chilled dough is easier to roll into perfect balls.
– Portion dough into balls and freeze them on a sheet pan; transfer to a freezer bag and bake from frozen with an extra minute or two.
– Store dough balls in an airtight container lined with parchment to prevent sticking; they’ll keep in the fridge for 2–3 days.
– Do the rolling-in-sugar step just before baking for the best crinkle texture.

✔Time-Saving Tricks

– Freeze scooped dough so you can bake single tray after single tray without re-portioning.
– Use a cookie scoop for uniform cookies that bake evenly and look nice without fuss.
– Skip sifting the powdered sugar if you don’t mind a slightly less snowy top—just stir to break clumps.
– Don’t rush the chill entirely if you’re in a pinch; 30 minutes helps a lot versus none.

✔Common Mistakes

– Overbaking: I did this once and ended up with crunchy rocks—pull them when edges are set and centers still look soft.
– Not chilling sticky dough: rolling becomes a nightmare and cookies spread too much; chill and breathe.
– Using old spices: ginger that’s gone flat = cookies that taste like sad cardboard. Replace every year if you’re a casual baker.
– Too much flour from over-measuring: spoon flour into the cup and level it off, don’t scoop directly from the bag.

What to Serve It With

– A steaming mug of coffee or spiced tea—miracle pairing.
– Cold milk (classic) or a scoop of vanilla ice cream if you’re feeling decadent.
– A simple fruit salad to cut through the sweetness and spice.
– Crumbled over oatmeal for a ridiculously cozy breakfast.

✔Tips & Mistakes

– Use a cookie scoop for even sizes—baker’s uniformity matters.
– If cookies spread, chill the dough longer next time.
– Too soft after cooling? Bake one extra minute but watch closely.
– Forgot powdered sugar? Roll in granulated sugar for a different, still-tasty look.

✔Storage Tips

Tuck cooled cookies into an airtight container; they’ll stay soft for 3–4 days at room temp. Layer with parchment so they don’t stick. You can freeze baked cookies for up to 2 months—let them thaw at room temp. Cold cookies are still great for breakfast with coffee (no shame), and warmed briefly in the oven or microwave they taste freshly-baked again.

✔Variations and Substitutions

– Swap half the butter for coconut oil for a slight coconut note—works okay but changes texture.
– Use maple syrup instead of part of the sugar for a deeper sweetness; reduce other liquids slightly.
– Add mini chocolate chips, chopped nuts, or crystallized ginger for texture.
– Gluten-free: try a 1:1 all-purpose GF blend, but expect a slightly different chew.

Frequently Asked Questions

Gingerbread Crinkle Cookies Recipe

Chewy, warmly spiced gingerbread cookies with classic crinkly sugar tops. Perfect for holidays and cozy cookie trays.

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Prep Time: 1 hour hour

Cook Time: 12 minutes minutes

Total Time: 1 hour hour 12 minutes minutes

Servings: 24

Ingredients

 

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Main Ingredients

• ▢ 2.3 cup all-purpose flour
• ▢ 1 tsp baking soda
• ▢ 0.6 tsp fine sea salt
• ▢ 2.25 tsp ground ginger
• ▢ 1.25 tsp ground cinnamon
• ▢ 0.3 tsp ground cloves
• ▢ 0.25 tsp ground nutmeg
• ▢ 0.5 cup unsalted butter, softened
• ▢ 0.8 cup packed brown sugar
• ▢ 0.25 cup granulated sugar for dough
• ▢ 0.35 cup unsulphured molasses
• ▢ 1.75 oz egg, lightly beaten
• ▢ 1.25 tsp pure vanilla extract
• ▢ 0.33 cup granulated sugar for rolling
• ▢ 0.5 cup confectioners' sugar for rolling

Instructions

Preparation Steps

• Whisk flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg in a bowl.
• Cream butter, brown sugar, and the 1/4 cup granulated sugar until fluffy, about 2 minutes.
• Beat in molasses, egg, and vanilla until smooth.
• Stir the dry mixture into the wet just until a soft dough forms. Do not overmix.
• Cover and chill the dough until firm, about 1 hour.
• Preheat oven to 350°F. Line two baking sheets with parchment.
• Scoop tablespoon-size portions. Roll in granulated sugar, then coat in powdered sugar.
• Arrange on sheets 2 inches apart. Bake 9–11 minutes, until set with crinkles.
• Cool 5 minutes on the pan, then transfer to a rack to finish cooling.

Notes

For a citrus twist, add 1 tsp orange zest to the dough. Prefer extra spice? Increase ginger by 1/2 tsp. To store, keep cookies airtight at room temperature up to 5 days, or freeze unbaked sugar-rolled dough balls for 2 months and bake from frozen, adding 1–2 minutes.

This recipe is an original creation inspired by classic Gingerbread Crinkle Cookies Recipe flavors. All ingredient ratios and instructions are independently developed.