There’s nothing better than the warm, spicy smell of gingerbread in your home. These gingerbread crinkle cookies have all the classic flavors of gingerbread in an easy-to-make cookie.
They’re soft and chewy in the middle with a white sugar coating and crackly top – packed with ginger flavor for an irresistible holiday cookie.
These chewy gingerbread cookies will make your house smell like the holidays and if you love ginger and spice and everything nice, try our stout gingerbread cake, triple ginger cookies, and German spice cookies. If you are feeling ambitious, make your own gingerbread house.
Here is Why This Recipe Works:
- The white sugar coating enhances the crinkly, crackly texture.
- Makes three dozen cookies. Enough for a cookie swap.
- easy enough for the kiddos to help
- The spices and molasses give the cookies that classic gingerbread flavor.
Here is a list of the ingredients you will need for these gingerbread crinkle cookies. Scroll down to the printable recipe card for all the details.
- Flour. All-purpose flour works great in this recipe.
- Spices: ginger, cinnamon, nutmeg, cloves
- Baking soda
- Butter. You can use salted or unsalted butter.
- Brown sugar. Dark or light brown sugar will work.
- Granulated sugar
- Molasses. Use unsulphured molasses. We talk about the different types of molasses in our recipe for molasses cookies.
- Vanilla extract
- Powdered sugar
How to Make It:
Here is a brief overview to get an idea of what to expect with this ginger crinkle cookie recipe. Scroll down to the printable recipe card for all the details.
- Sift the dry ingredients. You can use a wire strainer or toss the ingredients in a bowl and stir them with a whisk.
- Cream the butter and sugar. Let the mixture get light and fluffy. Add the eggs, then the molasses and vanilla.
- Stir the flour into the butter mixture. Add the flour in increments, so it has time to absorb.
- Chill the dough.
- Scoop, shape, roll. Scoop balls of dough and roll them in powdered sugar.
Tips for Success:
- Let the eggs come to room temperature. Cold eggs will not blend into the batter as well.
- A quick way to take the chill off the eggs: place them in a bowl of warm water for five minutes.
- Do not spray the baking sheet with nonstick spray. The nonstick spray will make the cookies spread more, and they won’t have as much ‘chew.’
- Use parchment paper or a silicone mat to prevent the cookies from sticking to the pan.
- Use a cookie scooper. A cookie scooper will make all the cookies the same size to cook at the same rate.
- When you use a cookie scoop, it will scoop out balls that are roughly shaped. You don’t need to roll them in your hands to smooth them because they will smooth out when you roll them in the powdered sugar.
- Use a one tablespoon size cookie scoop. Either a #60 ir #70 cookie scoop will work.
- Some of the powdered sugar will dissolve and fade as the cookies bake. Roll a thick layer of powdered sugar on the balls of cookie dough and don’t shake the excess powdered sugar off. That will give you the best looking crinkle cookie.
These cookies are perfect for holiday baking. They’re delicious, easy to make, and would be a great addition to any cookie exchange or Christmas party. If you want an extra-special treat this season, whip up these gingerbread crinkle cookies!
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- 2-1/3 cups all-purpose flour (280 grams)
- 1-3/4 teaspoons ground ginger
- 1-1/2 teaspoons cinnamon
- 1-1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 10 tablespoons butter, softened (141 grams)
- 1/2 cup brown sugar (105 grams)
- 1/3 cup granulated sugar (67 grams)
- 1 egg
- 1/2 cup unsulphured molasses (170 grams)
- 1 teaspoon vanilla extract
- 1-1/2 cups powdered sugar (to coat the cookies)
- Combine the four, ginger, cinnamon, nutmeg, and cloves, salt, and baking soda in a large bowl. Whisk to sift the ingredients well and get out any lumps.
- In a separate mixing bowl, add the butter, brown sugar, and granulated sugar. Beat with an electric mixer until light and fluffy, about 4 to 5 minutes.
- Add the egg and beat until thoroughly incorporated. Add the molasses and vanilla and beat well.
- Gradually add the flour mixture in three additions, scraping the bottom of the bowl between additions. Mix until well combined.
- Cover the bowl with plastic wrap and refrigerate the dough for at least one hour.
- Place the powdered sugar in a shallow bowl or a pie dish.
- Preheat the oven to 375°F and line a baking sheet with parchment paper
- Use a small cookie scoop (1 tablespoon) to scoop balls of dough.
- Roll the balls of dough in the powdered sugar to coat them thoroughly. Place the balls of dough on the baking sheet about 2-inches apart.
- Bake for 10 to 12 minutes. They should look slightly puffy and cracked. The edges will look set and the middle of the cookie should still look moist and soft.
- Let the cookies cool on the baking sheet for 5 to 10 minutes then
- Use a small cookie scoop that holds about 1 tablespoon of dough. A #70 or #60 cookie scoop are the right size.
- You do not need to roll the dough in your hands if you use a cookie scoop. The balls of dough will form smoother balls when you roll them in the powdered sugar.
- Some of the powdered sugar will dissolve and fade as the cookies bake. Roll a thick layer of powdered sugar on the balls of cookie dough and don’t shake the excess powdered sugar off. That way you will have a more striking contrast when the cookies finish baking.
Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 124Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 14mgSodium: 95mgCarbohydrates: 22gFiber: 0gSugar: 14gProtein: 1g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.