Soft and chewy, spiced, and rolled in two layers of sugar, gingerbread crinkle cookies are the perfect combination of holiday cheer and cozy comfort. With warm spices and a signature crinkle-top, they’re as pretty on a cookie plate as they are delicious. Easy to make and full of festive flavor, these cookies are a must-bake for the season.
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These gingerbread crinkle cookies are loaded with classic gingerbread flavors of molasses, cinnamon, ginger, and cloves. They have a bold, spiced taste that’s balanced by a sweet, sugary coating.
Also, these gingerbread cookies stay soft and chewy which just seems to add a comfort factor.
This recipe is pretty easy, but it does require a one hour chill, so prepare for that when you make them.
How to Get the Perfect Crinkle
To achieve the signature crinkle effect, you'll use two layers of sugar - first white granulated sugar followed by powdered sugar.
Make sure the powdered sugar layer is thick and even. The more powdered sugar you use, the more distinct the cracks will appear as the cookies bake and spread.
If you don't use enough powdered sugar, the crinkles won't be as noticeable.
If you have a few cookies with less sugar, I like to sift powdered sugar over the top - this helps keeping them looking more like the other cookies, even if the powdered sugar gets in the cracks and it doesn't appear as crinkly. You can do this too, or skip it!
Ingredients
See the recipe card for exact amounts.
- butter: adds richness and helps create the soft texture of the cookies. Use unsalted butter for better control over the salt in the recipe.
- sugar: for sweetness and structure.
- egg: acts as a binder and helps create a soft, chewy cookie.
- unsulphured molasses: a key ingredient for authentic gingerbread flavor, adding depth, moisture, and color. Don't use blackstrap molasses.
- vanilla extract: balances the spices with a hint of sweetness.
- flour: all-purpose flour works perfectly here.
- ground cinnamon, ginger, and cloves: the trio of spices gives the cookies their signature warm, aromatic flavor.
- baking soda: ensures the cookies spread slightly while baking.
- salt: important to enhance all the flavors and balance the sweetness.
- black pepper: a surprising addition that adds a subtle spicy warmth to enhance the ginger.
- granulated sugar: used for rolling the dough before baking, adding a slightly crisp exterior.
- powdered sugar: adds the iconic crinkled, snowy finish to the cookies.
Substitutions
- butter: swap for plant-based butter to make the recipe dairy-free. I've found that plant-based butter can make cookies spread a lot so I don't recommend softening it too much before mixing if your brand is quite soft to start. Also, make sure not to skip the chilling time.
- spices: adjust the spice levels to suit your taste - reduce cloves for a milder flavor or add nutmeg for extra warmth.
Instructions
Prep Tips
To make the cookie dough:
- Cream the butter and sugar together.
- Add the egg, molasses, and vanilla. Mix well.
- Combine the dry ingredients in a separate bowl (flour, baking soda, spices, salt, pepper.) Mix well until you have a thick cookie dough.
- Flatten the cookie dough into a disc, wrap in plastic wrap, and refrigerate for at least an hour.
- Portion the dough using a 1 ½ tablespoon cookie scoop. You'll get about 36 cookies. Roll into balls.
- Place the cookie dough ball in the granulated white sugar.
- Roll it around to completely coat it in sugar.
- Place the coated dough ball into a bowl of powdered sugar.
- Roll it around to complete coat it in the powdered sugar.
- Place the dough balls on a cookie sheet.
- Bake for about 12 minutes.
Tips for making crinkle cookies
- Don't skip chilling the dough! Chilling for at least 1 hour is essential to prevent the cookies from spreading too much while baking.
- Use two layers of sugar. Coat the dough balls completely in granulated sugar first, then powdered sugar for the best crinkle effect.
- Bake just until the edges are set and the centers are slightly soft for a chewy texture.
What to serve with gingerbread crinkle cookies
If you're making a cookie plate for a holiday party or cookie box for a gift, these cookies are great when served with a variety of treats like buttery shortbread, Christmas bark, biscotti, or chocolate-dipped pretzels.
More Cookie Recipes
Storage
These cookies stay fresh for up to 5 days in an airtight container.
To store the cookies for longer flash freeze them by laying them on a sheet tray and freezing for about 2 hours. Transfer the cookies to an airtight container or ziptop bag and store for about 3 months.
TIP: Most of the cookies will be fine when you bring them out of the freezer, but some of the ones that had a thinner coating of powdered sugar may not be as coated anymore. You can sprinkle more sugar on them using a fine mesh sieve.
FAQs
To get a more consistent coating and prevent the powdered sugar from soaking into the cookie dough, roll the dough balls first in granulated sugar, then in powdered sugar. The granulated sugar helps dry and coat the surface, enhancing the crinkle pattern during baking.
Recipe
Gingerbread Crinkle Cookies
Ingredients
- ¾ cup unsalted butter
- ¾ cup granulated white sugar
- 1 large large egg
- ½ cup unsulphured molasses
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup granulated white sugar for rolling
- ½ cup powdered sugar for rolling
Instructions
- Cream the butter and sugar together in a large mixing bowl or the bowl of a stand mixer.
- Add the egg, molasses, and vanilla. Mix well.
- Combine the dry ingredients in a separate bowl (flour, baking soda, spices, salt, pepper.) Mix well until you have a thick cookie dough.
- Flatten the cookie dough into a disc. Wrap in plastic wrap, and refrigerate for at least an hour.
- Preheat the oven to 350℉ (200℃).
- Portion the dough using a 1 ½ tablespoon cookie scoop. Roll into balls. You'll get about 36 cookies.
- Place the white sugar in one bowl and the sifted powdered sugar in another bowl. Place a cookie dough into the white sugar and toss to coat well. Next, coat the sugar coated cookie dough ball in the powdered sugar.
- Lay the cookies out on a baking sheet, 12 per sheet, evenly spaced.
- Back for 12 minutes or until done. They will flatten, turn darker around the edges, but be soft and chewy inside, and have a crackled appearance on the top.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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