Gingerbread Crinkle Cookies
These gingerbread crinkle cookies hit all the right notes – crispy edges, soft centers, and that perfect balance of spices that makes gingerbread so comforting. The molasses gives them a deep flavor that plain sugar cookies just can’t match.
What I love is how the powdered sugar coating creates those distinctive cracks as they bake, making them look fancy even though they’re pretty simple to make.
They’re my go-to holiday cookie because the dough can be made ahead and chilled overnight, which is handy during the busy season. Plus, they actually taste better the next day when the spices have had time to meld. They’ll stay soft for about 5 days in an airtight container, if they last that long.
What you need for Gingerbread Crinkle Cookies
Ingredients You’ll Need For This Recipe
- 3 cups all-purpose flour
- 3/4 cup dark brown sugar, packed
- 3/4 cup molasses
- 1/4 cup vegetable oil
- 1 large egg
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup butter, softened
- 1/3 cup granulated sugar (for rolling)
- 1/3 cup powdered sugar (for rolling)
How to make Gingerbread Crinkle Cookies
Let me walk you through making these beautifully crackled, spicy-sweet cookies that make your kitchen smell amazing.
1. Start by letting your butter come to room temperature – I usually take it out about an hour before baking. You want it soft enough that your finger leaves an indent when you press it, but not so soft it’s melting.
2. In a large mixing bowl, beat together the softened butter and brown sugar until it’s light and fluffy, about 2-3 minutes. You’ll notice the color getting a bit lighter – that’s exactly what you want. Scrape down the sides of the bowl as needed.
3. Add the egg, molasses, and vegetable oil. Mix until everything’s well combined and looks glossy. Don’t worry if it looks a bit separated at first – it’ll come together as you mix.
4. In a separate bowl, whisk together your flour, ginger, cinnamon, baking soda, cloves, and salt. The spices tend to clump, so I like to use a whisk to break them up and distribute them evenly.
5. Gradually add the dry ingredients to your wet mixture, mixing on low speed until just combined. The dough will be pretty sticky – that’s normal! It should look dark and feel soft but workable.
6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight if you can. This step is crucial – chilling helps the flour absorb the liquid and makes the dough easier to handle.
7. When you’re ready to bake, preheat your oven to 350°F and line two baking sheets with parchment paper. Put your granulated sugar and powdered sugar in separate shallow bowls.
8. Using slightly damp hands (this helps prevent sticking), roll the chilled dough into 1-inch balls. Roll each ball first in the granulated sugar (this helps the powdered sugar stick better), then generously in the powdered sugar. Really coat them well – this is what gives you those pretty cracks.
9. Place the cookies about 2 inches apart on your prepared baking sheets. They’ll spread as they bake.
10. Bake for 11-13 minutes, rotating the pan halfway through. Look for cookies that are puffed up and crackled, with edges that are just set but centers that still look slightly soft. Don’t overbake – they’ll continue firming up as they cool.
11. Let the cookies cool on the baking sheet for 5 minutes (they’re quite delicate when hot), then transfer to a wire rack to cool completely.
The cookies should be soft and chewy when cooled, with a deep gingerbread flavor and that classic crackled appearance. They’ll stay fresh in an airtight container for about 5 days, though the powdered sugar might absorb a bit into the cookie over time.
🔍 Recipe Notes & Tips
- Use room temp eggs – they blend better with the butter
- Dark molasses gives better flavor than light
- Don’t skip the chill time – warm dough = flat cookies
- Keep hands slightly damp when rolling to prevent sticking
- Double-coating (granulated then powdered sugar) is key for nice cracks
- If dough gets too soft while rolling, pop it back in the fridge
- Measure flour by spooning into cups, not scooping – prevents dense cookies
🍽️ Serving Suggestions
- Perfect with:
– Hot coffee or tea
– Cold milk
– Hot chocolate
– Spiced apple cider
– Eggnog during holidays - Add a scoop of vanilla ice cream between two cookies for an epic sandwich
🎯 Make it Work for
- Holidays: Add red/green sanding sugar before the powdered sugar
- Gift-giving: Stack in mason jars with parchment between layers
- Bake sale: Package individually in clear bags
- Party platters: Make mini versions (1/2 inch balls, reduce bake time by 2 mins)
- Christmas: Drizzle with white chocolate for fancy presentation
📦 Storage & Leftovers
- Room temp: 5 days in airtight container
- Freezer (baked): Up to 3 months in freezer bag
- Freezer (dough balls): Up to 3 months, roll in sugars just before baking
- To refresh: 10 seconds in microwave for that fresh-baked texture
- Tip: Layer with wax paper to prevent sticking
Gingerbread Crinkle Cookies
Ingredients
- 3 cups all-purpose flour
- 3/4 cup dark brown sugar packed
- 3/4 cup molasses
- 1/4 cup vegetable oil
- 1 large egg
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup butter softened
- 1/3 cup granulated sugar for rolling
- 1/3 cup powdered sugar for rolling
Instructions
- Start by letting your butter come to room temperature – I usually take it out about an hour before baking. You want it soft enough that your finger leaves an indent when you press it, but not so soft it’s melting.
- In a large mixing bowl, beat together the softened butter and brown sugar until it’s light and fluffy, about 2-3 minutes. You’ll notice the color getting a bit lighter – that’s exactly what you want. Scrape down the sides of the bowl as needed.
- Add the egg, molasses, and vegetable oil. Mix until everything’s well combined and looks glossy. Don’t worry if it looks a bit separated at first – it’ll come together as you mix.
- In a separate bowl, whisk together your flour, ginger, cinnamon, baking soda, cloves, and salt. The spices tend to clump, so I like to use a whisk to break them up and distribute them evenly.
- Gradually add the dry ingredients to your wet mixture, mixing on low speed until just combined. The dough will be pretty sticky – that’s normal! It should look dark and feel soft but workable.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight if you can. This step is crucial – chilling helps the flour absorb the liquid and makes the dough easier to handle.
- When you’re ready to bake, preheat your oven to 350°F and line two baking sheets with parchment paper. Put your granulated sugar and powdered sugar in separate shallow bowls.
- Using slightly damp hands (this helps prevent sticking), roll the chilled dough into 1-inch balls. Roll each ball first in the granulated sugar (this helps the powdered sugar stick better), then generously in the powdered sugar. Really coat them well – this is what gives you those pretty cracks.
- Place the cookies about 2 inches apart on your prepared baking sheets. They’ll spread as they bake.
- Bake for 11-13 minutes, rotating the pan halfway through. Look for cookies that are puffed up and crackled, with edges that are just set but centers that still look slightly soft. Don’t overbake – they’ll continue firming up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes (they’re quite delicate when hot), then transfer to a wire rack to cool completely.
