Gingerbread Crinkle Cookies are soft, chewy, and full of warm holiday spices with a classic po sugar crackle on top. These cookies bring together the festive flavors of gingerbread and the nostalgic look of traditional crinkle cookies, making them perfect for cookie exchanges, gift boxes, or cozy nights in.
Why You’ll Love This Recipe
I love how these cookies capture everything I enjoy about the holidays—spicy, sweet, and just the right amount of chewiness. The crinkled powdered sugar top gives them that signature look, and every bite has deep gingerbread flavor thanks to molasses and spices. They’re simple to make, and the dough can be chilled in advance, which is great when I’m baking in batches.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking soda
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Ground ginger
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Ground cinnamon
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Ground cloves
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Salt
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Unsalted butter, softened
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Brown sugar
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Egg
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Molasses
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Vanilla extract
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Granulated sugar (for rolling)
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Powdered sugar (for rolling)
Directions
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I start by whisking together the flour, baking soda, spices, and salt in a bowl.
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In a separate large bowl, I cream the butter and brown sugar until fluffy, then mix in the egg, molasses, and vanilla extract.
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I gradually add the dry ingredients to the wet mixture until fully combined.
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I cover the dough and chill it in the fridge for at least 1–2 hours, or until firm enough to roll.
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Once chilled, I scoop the dough into tablespoon-sized balls, roll them first in granulated sugar, then in powdered sugar for that classic crinkle effect.
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I place the dough balls on a parchment-lined baking sheet and bake them in a preheated oven at 350°F for about 10–12 minutes.
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I let the cookies cool on the pan for a few minutes before transferring them to a wire rack.
Servings and timing
This recipe makes about 24 cookies and takes around 20 minutes to prep, plus chill time and 10–12 minutes to bake. They’re quick enough for last-minute holiday baking or spontaneous cookie cravings.
Variations
When I want a little extra texture, I stir in some finely chopped crystallized ginger or white chocolate chips. For a more intense spice flavor, I add a pinch of black pepper or nutmeg. And if I want them gluten-free, I substitute a 1:1 gluten-free baking flour blend with great results.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 5 days—they stay soft and flavorful. For longer storage, I freeze the baked cookies or freeze the dough balls and bake them fresh when needed. No reheating is necessary, but I’ve warmed one up for 10 seconds in the microwave for an extra gooey center.
FAQs
Do I have to chill the dough?
Yes, I chill it to make the dough easier to roll and to help the cookies hold their shape. It also helps develop the flavors more deeply.
Why do I roll the dough in two types of sugar?
Rolling in granulated sugar first helps absorb excess moisture, so the powdered sugar stays white and creates that signature crinkle effect while baking.
Can I use blackstrap molasses?
I usually avoid blackstrap molasses because it’s more bitter and less sweet. I prefer using mild or regular molasses for the best balance of flavor.
Can I make the dough ahead of time?
Yes, I often make the dough a day ahead and keep it in the fridge. It can also be frozen for up to 2 months—just thaw in the fridge before baking.
How do I know when they’re done baking?
I bake them until the tops are cracked and the edges are set. The centers may still look slightly soft, but they’ll firm up as they cool.
Conclusion
Gingerbread Crinkle Cookies are a festive favorite I always return to during the colder months. The deep gingerbread flavor paired with that snowy crinkle topping makes them as beautiful as they are delicious. Whether I’m baking for a party or just for myself, these cookies always deliver warmth and holiday cheer.
PrintGingerbread Crinkle Cookies
Gingerbread Crinkle Cookies are soft, chewy holiday treats with rich gingerbread flavor and a beautiful powdered sugar crackle top. Warm spices, molasses, and brown sugar make them festive and flavorful—perfect for gift boxes, cookie trays, or cozy nights in.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes (includes chilling time)
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for rolling)
- 1/3 cup powdered sugar (for rolling)
Instructions
- In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a separate large bowl, cream softened butter and brown sugar until fluffy.
- Mix in the egg, molasses, and vanilla extract until well combined.
- Gradually stir the dry ingredients into the wet mixture to form a soft dough.
- Cover and chill the dough in the refrigerator for at least 1–2 hours.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop dough into tablespoon-sized balls. Roll each ball in granulated sugar, then in powdered sugar.
- Place on baking sheet spaced 2 inches apart. Bake for 10–12 minutes, until tops are cracked and edges are set.
- Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Add chopped crystallized ginger or white chocolate chips for extra texture.
- For bolder spice, add a pinch of nutmeg or black pepper.
- Use a 1:1 gluten-free flour blend for a gluten-free version.
- Dough can be chilled overnight or frozen for later baking.
- Warm cookies briefly in the microwave for a gooey texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
