Meet your new favorite holiday cookie
These gingerbread crinkle cookies are warm, spicy, and soft with a crackled powdered sugar top. They bake quickly and look festive on a holiday plate. If you like seasonal cookies, you might also enjoy this list of easy fall cookie ideas for more treats to try.
Why these cookies deserve a spot on your baking list
They combine classic ginger and cinnamon flavor with a soft center and pretty crinkles. They are simple to make, travel well, and please both kids and adults. Make a batch for cookie swaps, gifts, or a cozy night in.
Step-by-step: how to make Gingerbread Crinkle Cookies
Follow these clear steps. Read them through before you start so everything goes smoothly.
Ingredients you need
- 2 1/4 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar for dusting
Baking directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
- In a separate bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add molasses, egg, and vanilla extract to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop dough into balls and roll in powdered sugar to coat.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the cookies are crinkled and set.
- Let cool on a wire rack before serving.
Friendly serving ideas for these cookies
Serve them warm or at room temperature. They are lovely on a holiday tray with other cookies, or on a small plate with a cup of hot cocoa. If you want a mix of textures, add a buttery shortbread or a chocolate cookie to your platter.
How to keep your gingerbread crinkle cookies fresh
Store cooled cookies in an airtight container at room temperature for up to 5 days. Layer with parchment paper to keep the powdered sugar from rubbing off. For longer storage, freeze baked cookies in a sealed container for up to 3 months; thaw at room temperature before serving.
Tips to bake better gingerbread crinkle cookies
- Chill the dough 15–30 minutes if it feels too soft; it makes rolling easier.
- Use a medium cookie scoop for uniform sizes so baking time stays consistent.
- Roll the dough well in powdered sugar so the crinkles show nicely after baking.
- For a slightly softer cookie, pull them from the oven at 10 minutes. For firmer edges, bake 11–12 minutes.
For more cookie inspiration while experimenting, check these fun brown sugar pop tart cookies.
Easy variations to try
- Add 1/2 teaspoon ground nutmeg or cardamom for extra warmth.
- Swap half the molasses for dark corn syrup for a milder molasses flavor.
- Mix in 1/2 cup chopped crystallized ginger or chocolate chips for texture.
Nutrition snapshot (approximate)
Per cookie (assuming 24 cookies): about 120 calories, 6 g fat, 16 g carbohydrates, 1–2 g protein. These are rough estimates and will vary with cookie size and exact ingredients.
Serving ideas for the whole family
- Arrange on a holiday platter with other cookies for a family gathering.
- Pack a few in small boxes as homemade gifts for neighbors or teachers.
- Serve alongside warm apple cider for a cozy weekend treat.
What to pair with these cookies
- Hot drinks: milk, coffee, chai, or hot chocolate.
- Desserts: a small scoop of vanilla ice cream or whipped cream.
- Cheese board: mild cheeses like brie offer a contrast to the spice.
Frequently asked questions
Q: Can I make the dough ahead?
A: Yes. You can refrigerate the dough for up to 24 hours or freeze it for up to 1 month. If frozen, thaw in the fridge before rolling and coating with powdered sugar.
Q: Why did my cookies spread too much?
A: Over-soft dough or too-warm butter can make cookies spread. Chill the dough and make sure your oven is at the correct temperature.
Q: Can I make these gluten-free?
A: Yes. Substitute a 1:1 gluten-free all-purpose flour blend that includes xanthan gum. Texture may vary slightly.
Q: How do I get deeper flavor?
A: Let the dough rest in the fridge overnight. The spices and molasses will deepen in flavor.
Conclusion
If you want more recipe takes and inspiration, you can compare versions and tips from other bloggers like If You Give a Blonde a Kitchen’s gingerbread crinkle cookies, see a different spin at Two Sisters’ gingerbread crinkle cookies, or read another clear recipe guide at Grandbaby Cakes’ gingerbread crinkle cookies. Happy baking!
Gingerbread Crinkle Cookies
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
For Dusting
- 1 cup powdered sugar for dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
- In a separate bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add molasses, egg, and vanilla extract to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop dough into balls and roll in powdered sugar to coat.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes or until the cookies are crinkled and set.
- Let cool on a wire rack before serving.
