These gingerbread crinkle cookies are soft, spiced, and perfect for the holiday season. With a crackly powdered sugar finish, they not only look festive but also offer the warm, comforting flavors of ginger, cinnamon, and molasses. They’re great for sharing, gifting, or enjoying with a cozy mug of tea or hot chocolate.
Why You’ll Love This Recipe:
- Classic Holiday Flavor: These cookies are packed with traditional gingerbread spices that evoke holiday nostalgia.
- Perfect Texture: The contrast between the slightly crisp exterior and the soft, chewy interior makes them irresistible.
- Beautiful Crinkle Effect: The powdered sugar coating creates a delightful crackled appearance as the cookies bake.
- Easy to Make: With simple ingredients and easy steps, this recipe is perfect for both beginners and seasoned bakers.
- Crowd-Pleaser: These cookies are ideal for holiday parties, cookie exchanges, or just treating yourself.
Ingredients You’ll Need:
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1/4 cup molasses
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup granulated sugar (for rolling)
- 1/2 cup powdered sugar (for rolling)
How to Make Gingerbread Crinkle Cookies:
Follow these easy steps to make a batch of delicious gingerbread crinkle cookies:
Step-by-Step Instructions:
- Cream the Butter and Sugar:
In a large mixing bowl, cream the softened butter and packed brown sugar together using an electric mixer on medium speed. Continue mixing until the mixture becomes light and fluffy, which should take about 2-3 minutes. - Add the Wet Ingredients:
Mix in the molasses and egg until the mixture is smooth and well combined. Scrape down the sides of the bowl to ensure everything is incorporated. - Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, nutmeg, ground cloves, and salt. - Combine the Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients. Mix on low speed or use a wooden spoon until a dough forms. The dough will be soft but thick. Cover the dough with plastic wrap and refrigerate for at least 1 hour. Chilling the dough helps the cookies maintain their shape and develop their crinkle texture. - Prepare the Oven and Baking Sheet:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking. - Form the Cookie Dough Balls:
Once the dough has chilled, roll it into 1-inch balls using your hands. First, roll each dough ball in the granulated sugar, and then roll it in the powdered sugar, making sure each ball is evenly coated. - Bake the Cookies:
Place the dough balls on the prepared baking sheet, leaving about 2 inches of space between each one. The cookies will spread as they bake. Bake for 10-12 minutes or until the cookies have puffed up and the tops have developed that classic crinkle look. The edges should be set, but the centers will remain soft. - Cool the Cookies:
Remove the cookies from the oven and allow them to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Helpful Tips:
- Chill the Dough: Don’t skip this step! Chilling the dough helps prevent the cookies from spreading too much and ensures a perfect crinkle appearance.
- Coating the Dough Balls: Rolling the dough first in granulated sugar and then in powdered sugar ensures an even, attractive crinkle pattern. The granulated sugar helps the powdered sugar stay in place during baking.
- Don’t Overbake: The cookies should be soft in the center when you take them out of the oven. They will continue to firm up as they cool, ensuring a chewy texture inside.
Details:
- Prep Time: 20 minutes (plus 1 hour chilling)
- Cook Time: 10-12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes:
- Storage: Store these gingerbread crinkle cookies in an airtight container at room temperature for up to 5 days. You can also freeze the dough balls (unrolled in sugar) for up to 3 months. Just thaw, roll in sugar, and bake when ready.
- Make Ahead: You can prepare the dough a day in advance and refrigerate it overnight.
Nutritional Information:
(Per Cookie)
- Calories: Approx. 120
- Fat: 4.5g
- Carbohydrates: 19g
- Sugar: 12g
- Protein: 1.5g
Frequently Asked Questions:
Can I freeze these cookies?
Yes, you can freeze the dough before baking. Shape the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to an airtight container or freezer bag. When you’re ready to bake, let the dough thaw slightly, roll in sugar, and bake.
Can I use blackstrap molasses?
Blackstrap molasses has a much stronger, more bitter flavor than regular molasses. It can be used, but expect a more intense taste in your cookies. For a milder, sweeter flavor, stick with regular unsulfured molasses.
Why didn’t my cookies crinkle?
Make sure the dough is properly chilled before baking and ensure you roll the dough balls generously in powdered sugar. The crinkle happens as the dough expands and cracks during baking, so chilling helps with this process.
Storage Instructions:
- Room Temperature: Keep these cookies in an airtight container at room temperature for up to 5 days.
- Freezer: Store the dough balls in the freezer for up to 3 months. You can also freeze baked cookies; just thaw them at room temperature when ready to eat.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other festive treats:
Conclusion:
These gingerbread crinkle cookies are the perfect blend of sweet, spiced, and soft textures, making them an ideal treat for the holiday season. Whether you’re looking for a festive addition to your cookie tray or simply want to enjoy a cozy treat, these cookies are sure to delight. Enjoy them with a cup of tea or hot chocolate, and share the warmth and joy of the holidays with family and friends.
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Gingerbread Crinkle Cookies
Description
These gingerbread crinkle cookies are soft, spiced, and perfect for the holiday season. With a crackly powdered sugar finish, they not only look festive but also offer the warm, comforting flavors of ginger, cinnamon, and molasses. They’re great for sharing, gifting, or enjoying with a cozy mug of tea or hot chocolate.
Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1/4 cup molasses
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup granulated sugar (for rolling)
- 1/2 cup powdered sugar (for rolling)
Instructions
- Cream the Butter and Sugar:
In a large mixing bowl, cream the softened butter and packed brown sugar together using an electric mixer on medium speed. Continue mixing until the mixture becomes light and fluffy, which should take about 2-3 minutes. - Add the Wet Ingredients:
Mix in the molasses and egg until the mixture is smooth and well combined. Scrape down the sides of the bowl to ensure everything is incorporated. - Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, nutmeg, ground cloves, and salt. - Combine the Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients. Mix on low speed or use a wooden spoon until a dough forms. The dough will be soft but thick. Cover the dough with plastic wrap and refrigerate for at least 1 hour. Chilling the dough helps the cookies maintain their shape and develop their crinkle texture. - Prepare the Oven and Baking Sheet:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking. - Form the Cookie Dough Balls:
Once the dough has chilled, roll it into 1-inch balls using your hands. First, roll each dough ball in the granulated sugar, and then roll it in the powdered sugar, making sure each ball is evenly coated. - Bake the Cookies:
Place the dough balls on the prepared baking sheet, leaving about 2 inches of space between each one. The cookies will spread as they bake. Bake for 10-12 minutes or until the cookies have puffed up and the tops have developed that classic crinkle look. The edges should be set, but the centers will remain soft. - Cool the Cookies:
Remove the cookies from the oven and allow them to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Store these gingerbread crinkle cookies in an airtight container at room temperature for up to 5 days. You can also freeze the dough balls (unrolled in sugar) for up to 3 months. Just thaw, roll in sugar, and bake when ready.
- Make Ahead: You can prepare the dough a day in advance and refrigerate it overnight.
