There is something extra special about the smell of gingerbread cookies baking in the oven as it cools down and the holidays approach.
Top them off with a nice coating of powdered sugar for that festive look, like they’re donned in snow. Made with just the right spice mixture of cinnamon, ginger, and cloves, these cookies have that cozy, old-time feel of sitting by the fire with a warm drink and a plate of fresh-baked goodies.
Last Christmas, these Gingerbread Crinkle Cookies were baked by over 39,000 readers. Some of you shared your results, and the photos say everything. Keep reading, you might spot your cookies below!
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A Memory of Warm Winter Afternoons
Growing up, gingerbread cookies were one of those staples around the holidays. I remember my mom rummaging through her spice collection; the sound that each made while she measured and mixed into some sort of magic was just so special. Cinnamon and ginger would fill the kitchen, and the cold of winter would just be that little bit not-so-cold when the warm air blew in through the windows from the oven.
The best of this preparation was to make the dough into balls and then roll them into powdered sugar. My siblings and I used to steal some extra sugar for ourselves and leave small white fingerprints on the counter; this always made Mommy laugh.
These came to be our winter tradition, Gingerbread Crinkle Cookies. They were crinkly on top, soft-centered, which was just not to be resisted; some didn’t even survive at home. Even now, when I want to return to that warm happy feeling, baking these and sharing them with friends and family brings out love for its comforting taste in each chewy bite.
The Magic of Spices: Key to the Perfect Gingerbread
But actually, spices are fundamental in making these cookies. The main spice is the ground ginger that, basically, provides the grounds for the warm and slightly sharp taste of the cookies. Cinnamon, used in this recipe, provides a light sweetness, really appropriate when combined with the sugar cover. Saffron gives your cookies a particular flavor, while a pinch of ground cloves and nutmeg makes every piece of them a mouthful of flavor.
One secret to getting the right balance is the use of fresh spices. Spice grounds just seem to lose their punch after sitting in those jars for a while, and if you haven’t baked with ginger or cinnamon in some time, it is well worth checking if your spice jars smell nice. If they no longer do, it’s time to replace them. Fresh spices like this ground ginger or this cinnamon will give your cookies a more intense flavor, great for holiday baking.
The Art of Mixing and Chilling the Dough
These cookies have an easy dough but take a bit more finagling to get them just right. First cream together the softened butter and brown sugar, then add the molasses and egg, and finally the dry ingredients. Molasses is the major player in gingerbread-the rich, deep sweetness and chew of the cookies depend on it. Make sure to mix the dough only until the ingredients come together so as not to overwork the flour and make the cookies tough.
The most important step, though, is chilling the dough. This helps solidify the fat in the dough, ensuring that the cookies don’t spread too much during baking. For mixing, a durable mixing bowl set will make the process easier. A digitalkitchen scale also ensures precise measurements for consistent results.
Let it chill in the refrigerator for at least 2 hours, but it’s recommended to let it sit overnight. It really pays off with this little wait when those cookies come out of the oven, looking like little snow-covered gems.
Rolling the Dough: Sticky, but Worth It!
Once cooled, it is now time for shaping and rolling. This dough is sticky, and hence handling it will be quite hard at first; hence, rolling in powdered sugar will help. Do not use too little sugar; the more powdered sugar you add, the better the crinkle effect. For cookies of the same size, I recommend using cookie scoops. To avoid sticking, roll the dough on parchment paper or a silicone baking mat, which makes cleanup a breeze.
Baking to Perfection
Baking these cookies is all about timing. At 350°F (180°C), they’ll need about 10 to 12 minutes in the oven. Keep a close eye on them—what you’re looking for is a firm edge with a still-soft center. The cracks should be deep, and the cookies will spread slightly as they bake. To achieve even baking, use a sturdy baking sheet. Once out of the oven, let them cool on a wire cooling rack for a few minutes to set.
History of Gingerbread
Little do many know, gingerbread has been in the hearts of people since medieval times. First baked with breadcrumbs, honey, and spices, it slowly turned into the deliciously sweet treat we all know today. The gingerbread cookie stands for warmth and festivity in most cultures; hence, baking it during the holiday season would be about right.
Storage Tips
Store your Gingerbread Crinkle Cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to freezer bags. They’ll keep for up to 3 months—just thaw at room temperature before serving.
Troubleshooting Common Issues
- Cookies Spread Too Much: Ensure the dough is properly chilled before baking. Warm dough spreads more during baking.
- No Crinkles: Make sure to roll the dough in a thick layer of powdered sugar and don’t skip the chilling step.
- Cookies are Dry: Avoid overbaking. Pull the cookies out when the edges are firm but the centers are soft.
Dessert Information
| Servings | Prep Time | Cook Time | Calories |
|---|---|---|---|
| 24 cookies | 15 minutes | 10–12 minutes | 130 |
Reader Bakes: Your Gingerbread Crinkle Cookies in Action
So many of you have baked these cookies and shared your results, and they’ve looked absolutely amazing. Here’s a peek at some reader-made batches that highlight just how festive and delicious these cookies turn out across different kitchens!
From Fgustus: Cookie Gift Box Assortment
Fgustus packed their cookies alongside cherry shortbread and other holiday favorites. The gingerbread crinkles stand out with their snowy tops and golden-brown finish. Nestled in a festive box, they’re ready to gift or share.
From Heather: Cooling Rack Full of Cookies
Heather baked a generous batch and cooled them all on a wire rack. The powdered sugar is dusted evenly, and the cookies have that signature soft crackle. A cozy, homemade look that captures the spirit of the recipe.
From Wendy: Fresh from the Oven
Wendy’s tray just came out of the oven, and the cracks are picture-perfect. The powdered sugar melted into snowy ridges over the spiced dough. Each cookie kept its shape, and the spacing is ideal for even baking.
From Erin: Eight Cookies on Parchment
Erin kept things classic and clean with a batch of eight cookies on parchment paper. The crinkles are subtle but sharp, and you can see how well the dough baked up into rounded, soft-centered cookies with light edges.
Bonus Tips for the Best Gingerbread Crinkle Cookies
- Chill the dough thoroughly. If you skip or rush this step, the cookies won’t hold their shape as well, and you won’t get those signature crinkles.
- Use fresh spices. It cannot be stressed enough how much a fresh jar of ground ginger or cinnamon elevates the flavor.
- Work quickly when rolling the dough. Because it’s sticky, the warmer the dough gets, the harder it is to handle. Cold dough rolls much more easily in the powdered sugar.
- Don’t overbake. These cookies are meant to be soft and chewy, so pulling them out of the oven when the edges are just firm but the centers are still slightly soft is key.
More Holiday Cookies to Try
If you’re a fan of festive crinkle cookies, you’ll love these irresistible options:
- Chocolate Crinkle Cookies: Indulge in the rich, fudgy goodness of these classic crinkle cookies, a chocolate lover’s dream.
- Red Velvet Crinkle Cookies: Add a pop of color to your holiday dessert spread with these soft and vibrant cookies.
- 50 Christmas Cookies to Bake This Season: From sugar cookies to thumbprints, explore a curated collection of recipes perfect for gifting, parties, or simply enjoying at home.
Click on each recipe to find your next favorite holiday treat and make this season even sweeter!
Serving Suggestions
These cookies are wonderful on their own, but for an extra special treat, try pairing them with a cup of spiced apple cider or hot chocolate. Serve them on this holiday platter to impress your guests!
The warmth of the drink marries well with the spices in the cookies-perfect for a frigid winter’s day. You can also break these cookies over vanilla ice cream for an easy but tasty holiday dessert.
Baking Magic Awaits You
These Soft and Spiced Gingerbread Crinkle Cookies are the best holiday cookies: warm, cozy, full of holiday flavors. Make them for a holiday party or have them at home with a cup of tea; they will surely lighten up somebody’s day.
Like this recipe? Save for later and pin it to your holiday baking board! Have you made it? I’d love to know how it turns out! Leave a comment below or snap a photo and share it with me on social media!
Gingerbread Crinkle Cookies Recipe
These Gingerbread Crinkle Cookies are a must-bake for your Christmas cookies tray! Soft, chewy, and perfectly spiced, each cookie features that classic crackled top and rich molasses flavor. Rolled in powdered sugar before baking, these crinkle cookies puff and split in the oven to create a beautiful snowy finish. Whether you’re planning a holiday cookie exchange, building a dessert platter, or just want something cozy for December baking, this easy gingerbread crinkle cookies recipe delivers. It’s a festive twist on a classic gingerbread cookies recipe, combining the warmth of cloves, ginger, and cinnamon in every bite. Great for gifting or snacking, this gingerbread dessert also doubles as a showstopper on your cookie table. Learn how to make gingerbread crinkle cookies from scratch with this tried-and-true crinkle cookies Christmas favorite.
Ingredients
- 2 ¼ cups (270g) all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- 1 large egg
- ¼ cup (60ml) molasses
- 2 teaspoons vanilla extract
- ½ cup (60g) powdered sugar, for coating
Instructions
- PREPARE THE DOUGH: In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until fully combined. For best results, use a mixing bowl set. In a separate large bowl, use a hand mixer or stand mixer to beat the softened butter and brown sugar on medium speed until light and fluffy, about 2 to 3 minutes. Add the egg, molasses, and vanilla extract, then beat again until the mixture is fully incorporated. Gradually mix the dry ingredients into the wet ingredients just until combined. A digital kitchen scale provides accurate measurements for consistent cookies. Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours or overnight. Chilling is essential for forming deep cracks during baking.
- SHAPE AND ROLL: Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper or a silicone baking mat for easy cleanup. Scoop tablespoon-sized portions of dough using cookie scoops, then roll each portion into a ball. The dough will be sticky, so working quickly is helpful. Roll each dough ball generously in powdered sugar until fully coated. A heavy coating enhances the crinkle effect during baking.
- BAKE TO PERFECTION: Place the powdered sugar-coated dough balls about 2 inches apart on a sturdy baking sheet. Bake for 10 to 12 minutes, or until the cookies have spread and the tops have formed deep cracks. The edges should be firm while the centers remain soft. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
Notes
Chilling the dough is essential for the crinkle effect and prevents the cookies from spreading too much. Use fresh spices for the most robust flavor. Store cooled cookies in an airtight container at room temperature for up to 5 days.
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Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 147Total Fat 6gSaturated Fat 4gUnsaturated Fat 2gCholesterol 23mgSodium 82mgCarbohydrates 22gFiber 0gSugar 12gProtein 2g
Hi Emma! I just made your crinkle gingerbread cookies! They are delicious but mine flattened out! Does that mean I need to let them chill for longer? Thank you!
Hi Kendall! I’m so glad you enjoyed the cookies, even if they flattened a bit. Chilling the dough longer can definitely help, as it keeps the butter from melting too quickly in the oven. I’d also check your baking sheet—if it’s too thin, it can cause cookies to spread more.
And also – make sure your butter isn’t overly softened (it should be soft but not greasy). Let me know if you give these tips a try. Thanks for baking them and sharing your experience! 😊
Hey, I was wondering if this recipe could be made with margarine?
Hi Jaidyn,
Yes, you can absolutely make this recipe with margarine instead of butter! Just make sure to use stick margarine (not the spreadable kind) for the best results, as it has a similar fat content to butter. The cookies may spread slightly more, so chilling the dough for the full time is especially important. Let me know how they turn out if you give it a try! 😊
Delicious and well-loved by my family! They turned out nothing like the picture even though I chilled the dough extra long after reading some comments, and still flattened out, but they tasted and looked great nonetheless!
Hi Tara,
Thank you for trying the Gingerbread Crinkle Cookies! So great that your family loved the flavor—that’s always the most important part. 😊 If they flattened out, it could be the dough warming up too much during shaping. Next time, try popping the shaped dough balls back in the fridge for 10-15 minutes before baking. I’m so glad they still looked and tasted great. Thanks for sharing your experience!
So good . I refrigerated my balls for 10 min before baking each batch . They were perfect !
Glad they turned out perfect, Timothy! Chilling the dough for a bit before baking is a great trick. It helps them hold their shape beautifully. Thanks for sharing your tip!