Gingerbread Crinkle Cookies

There’s something so comforting about the smell of freshly baked cookies in December—the kind that fills your whole home with cozy, spiced warmth. These gingerbread crinkle cookies are exactly that kind of treat. They’re soft in the middle, slightly chewy around the edges, and covered in that beautiful powdered sugar crackle that makes them look as festive as they taste.

I first made these during a holiday baking weekend with my family, and ever since, they’ve become a yearly tradition. Everyone seems to have their go-to holiday treats, but these cookies are always the ones people remember and ask for again. They have that deep, molasses-rich flavor you love in a classic gingerbread cookie, with the added magic of a soft, crinkly texture that practically melts in your mouth.

What makes this the best gingerbread cookie recipe for me is how easy and forgiving it is. You don’t need fancy ingredients or complicated steps—just a few pantry staples like flour, molasses, brown sugar, and warm spices like ginger, cinnamon, and cloves. The dough chills beautifully (which makes it great for prepping ahead), and once rolled in powdered sugar, each batch bakes into cookies that look straight out of a Christmas bakery window.

These ginger crinkle cookies are perfect for gifting, adding to cookie exchange boxes, or simply enjoying with a hot cup of cocoa or coffee while your favorite Christmas movie plays. They embody everything I love about the season: warmth, nostalgia, and a little bit of sweetness in every bite. If you’re looking to add something special to your list of Christmas baked goods this year, ginger bread crinkle cookies are a must-try.

Why You’ll Love It

• Soft, chewy perfection: These cookies stay irresistibly soft inside with a gentle chew around the edges—just the right balance that keeps you reaching for “one more.”
• Warm, cozy flavor: Packed with molasses, brown sugar, and just the right mix of ginger, cinnamon, and cloves, every bite feels like a hug in cookie form.
• Beautifully festive: The crinkled powdered sugar coating makes them look like they’ve been dusted with snow—perfect for holiday cookie trays or Christmas dessert tables.
• Make-ahead friendly: You can chill the dough overnight or even freeze it for later, making holiday baking less stressful and more joyful.
• Crowd favorite: Whether you’re sharing with friends, family, or coworkers, these cookies always disappear first. They’re a holiday treat that everyone—from kids to grandparents—loves.

Ingredient List

For the Cookies:

• 2 ¼ cups all-purpose flour
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup unsalted butter, softened
• ¾ cup brown sugar, packed
• ¼ cup molasses
• 1 large egg
• 1 tsp vanilla extract

For Rolling:

• ¼ cup granulated sugar
• ½ cup powdered sugar

Ingredient Notes

• Molasses: Use unsulfured molasses (like Grandma’s brand)—it gives that deep, rich flavor that makes these cookies truly taste like gingerbread.
• Spices: Don’t skimp on the ginger! It’s what gives these cookies their signature warmth and zing. If you like a bolder flavor, add a pinch more.
• Brown sugar: I always use dark brown sugar for this recipe—it adds extra moisture and that subtle toffee note that pairs beautifully with molasses.
• Butter: Make sure your butter is softened, not melted. This helps the cookies stay thick and chewy instead of spreading too much.
• Powdered sugar: Roll generously! The thicker the coating, the prettier those snowy crinkles turn out after baking.

Kitchen Equipment Needed

• Mixing bowls: One for dry ingredients, one for wet. I love using glass bowls so I can easily see that everything’s well combined.
• Hand or stand mixer: Makes creaming the butter and sugar effortless (and saves your arms!).
• Whisk: For blending the dry ingredients evenly so no clumps of spice sneak in.
• Cookie scoop: Keeps all your cookies the same size for even baking—I use a medium scoop for the perfect bite.
• Baking sheets: Line them with parchment paper for easy cleanup and perfectly baked bottoms.
• Cooling rack: Helps the cookies cool evenly and keeps them from getting soggy underneath.

Instructions

Step 1 — Prep your workspace & oven

1. Preheat the oven to 350°F (175°C) and position racks in the center.
2. Line baking sheets with parchment paper or a silicone mat.
3. Measure out all ingredients and set them nearby (mise en place makes this so much easier).

Pro tip: Give your baking sheets a quick shake after lining them to make sure the parchment lies flat — it prevents uneven baking.

---

Step 2 — Mix the dry ingredients (the spice base)

1. In a medium bowl, add the all-purpose flour, ground ginger, cinnamon, cloves, baking soda, and salt.
2. Whisk everything together until evenly distributed and the spices are blended into the flour.

Pro tip: Whisk continuously to prevent lumps and to make sure every cookie gets the same warm spice flavor.

---

Step 3 — Cream the butter and sugar (the fluffy base)

1. In a large bowl, use a stand mixer with the paddle attachment or a hand mixer. Add the softened butter and brown sugar.
2. Beat on medium speed for 2–3 minutes, until the mixture is lighter in color and has a soft, pillowy texture.
3. Scrape the bowl, then add the egg and vanilla. Mix until combined.
4. Add the molasses and mix briefly until the dough is smooth and glossy.

Pro tip: Don’t use melted butter here — softened (but still solid) butter creates that tender, slightly cakey chew we love.

---

Step 4 — Bring wet and dry together

1. Reduce the mixer speed to low. Add the dry ingredients to the wet in two additions, mixing just until there are no visible streaks of flour.
2. Stop mixing as soon as the dough comes together — overworking will make the cookies tough.
3. Use a spatula to fold once or twice and scrape the bottom of the bowl to make sure everything is evenly incorporated.

Pro tip: If the dough looks a touch sticky, that’s fine — chilling will firm it up.

---

Step 5 — Chill the dough (don’t skip this)

1. Cover the bowl with plastic wrap or transfer the dough into an airtight container. Chill in the fridge for 1–2 hours, or for best flavor and texture, overnight.
2. If you’re short on time, pop the dough in the freezer for 20–30 minutes until it’s scoopable but not frozen solid.

Pro tip: Chilling relaxes the gluten and firms the fat so the cookies puff and crack into beautiful crinkles instead of spreading flat.

---

Step 6 — Shape and sugar-coat the cookies

1. Scoop dough with a medium cookie scoop (about 1 to 1¼-inch balls). You should get evenly sized cookies this way.
2. Roll each ball lightly in the granulated sugar, then roll it generously in the powdered sugar so each ball is well coated.
3. Place on the prepared baking sheet about 2 inches apart — they’ll spread a bit and the powdered sugar will crack attractively.

Pro tip: Double-coating — granulated first, then powdered — gives a lovely texture and helps the powdered sugar form a thicker, whiter crinkle.

---

Step 7 — Bake until crinkled perfection

1. Bake in the preheated oven for 10–12 minutes. Look for set edges and puffed centers — the cracks will appear as the cookies expand.
2. Rotate the baking sheet halfway through if your oven has hot spots.
3. The centers should still look slightly soft; they’ll finish setting as they cool.

Pro tip: Avoid overbaking — the cookies continue to set after you remove them from the oven, and slightly underdone centers make for the best soft, chewy texture.

---

Step 8 — Cool and finish

1. Let the cookies rest on the baking sheet for 4–5 minutes after removing from the oven so they firm up without breaking.
2. Transfer to a cooling rack to cool completely. This prevents condensation from making the bottoms soggy.

Pro tip: If you want a dustier finish, once cooled, lightly sift a touch more powdered sugar over the tops.

Tips and Tricks for Success

• Chill, chill, chill: Don’t skip the chilling step! It helps the cookies hold their shape and creates those gorgeous crinkles.
• Use fresh spices: Ground ginger and cinnamon lose potency over time—fresh spices make a big difference in flavor.
• Scoop evenly: A cookie scoop ensures consistent size and even baking—no tiny burnt ones or underbaked giants.
• Powdered sugar layer matters: The more generous the coating, the prettier the crinkle effect. Roll twice if needed!
• Watch the bake time: Pull them out when the centers still look a bit soft—they’ll set as they cool.
• Cool on the sheet first: Letting them rest before moving prevents breakage and keeps that chewy texture intact.
• Store with a slice of bread: If you’re keeping them for a few days, place a slice of white bread in the container—it keeps cookies soft longer.

Ingredient Substitutions and Variations

• No molasses? Use dark corn syrup or maple syrup in a pinch, though molasses gives the richest flavor.
• Gluten-free version: Substitute a 1:1 gluten-free flour blend that includes xanthan gum for structure.
• Extra spice kick: Add a pinch of black pepper or a dash of nutmeg for bolder, more complex warmth.
• For citrus lovers: Add 1 tsp of orange zest to the dough—it brightens up the spices beautifully.
• Chocolate twist: Stir in ½ cup of mini chocolate chips for a sweet surprise inside each bite.
• Frosted version: Once cooled, drizzle with a thin vanilla glaze for an elegant bakery-style finish.
• Sugar swap: You can use coconut sugar instead of brown sugar for a slightly caramel, less-sweet flavor.

Serving Suggestions

• Classic holiday style: Pile them high on a festive platter with a dusting of extra powdered sugar—perfect for cookie exchanges or Christmas dessert tables.
• With coffee or tea: I love pairing these cookies with a hot mug of spiced chai or strong black coffee—the flavors complement each other perfectly.
• Ice cream sandwich treat: Place a scoop of vanilla or caramel ice cream between two cookies for a fun, holiday-inspired frozen dessert.
• Gift idea: Wrap a few in clear treat bags tied with ribbon—they make beautiful homemade gifts that everyone appreciates.
• Movie night snack: Warm a few cookies slightly in the microwave and enjoy them while watching your favorite holiday movie—it’s cozy perfection.

Storage and Reheating Instructions

• Room temperature: Store cooled cookies in an airtight container at room temp for up to 4–5 days.
• Freezing baked cookies: Freeze in a single layer, then transfer to freezer bags or containers for up to 3 months. Thaw at room temperature when ready to eat.
• Freezing dough: Scoop dough into balls and freeze; bake straight from frozen (add 1–2 minutes to the baking time).
• Keeping them soft: Add a slice of bread or a few marshmallows to the container—this keeps the cookies from drying out.
• Reheating: For that fresh-baked warmth, microwave one cookie for 8–10 seconds or warm several on a baking sheet at 300°F (150°C) for 3–5 minutes.

Frequently Asked Questions

Can I make the dough ahead of time?

Absolutely! You can chill the dough for up to 3 days in the refrigerator. Just make sure to let it soften slightly at room temperature before scooping and rolling.

Why didn’t my cookies crack on top?

That usually happens if the dough wasn’t chilled long enough or the powdered sugar layer was too light. Make sure to coat generously and bake with cold dough for those signature crinkles.

Can I double this recipe for a big batch?

Yes! This recipe doubles beautifully. Just make sure to chill the dough well and bake in batches so they spread evenly.

How do I keep my gingerbread crinkle cookies soft?

Store them in an airtight container with a slice of bread or a few marshmallows—it helps maintain that soft, chewy texture for days.

Can I use blackstrap molasses?

It’s a bit stronger and more bitter than regular molasses, so if you like deep, bold flavor, go for it! Otherwise, stick to unsulfured molasses for a smoother, sweeter taste.

Can I make these gluten-free or dairy-free?

Yes! Use a gluten-free flour blend and swap the butter for a plant-based alternative like Earth Balance or coconut oil. The results are still deliciously soft and spiced.

---

Did you try this recipe? Let me know in the comments how your gingerbread crinkle cookies turned out—I’d love to hear if they made it to your list of favorite holiday treats!