There’s something magical about the smell of ginger and molasses wafting through the house during the holidays. Gingerbread Crinkle Cookies capture that Christmas spirit perfectly – warm spices, soft centers, and those gorgeous powdered sugar cracks that make them look like little snow-dusted treasures. I’ll never forget the first time I made these as a newlywed, trying to recreate my grandma’s holiday magic. When that first batch came out of the oven with their perfect crinkled tops, I knew I’d found my new Christmas tradition. Now my kids fight over who gets to roll the dough balls in sugar, and I wouldn’t have it any other way.
Why You’ll Love These Gingerbread Crinkle Cookies
Trust me, these aren’t just any holiday cookies – they’re little bites of Christmas magic! Here’s why they’ll become your new favorite:
- That gorgeous crinkle effect – The powdered sugar coating cracks as they bake, creating those beautiful snow-like patterns that make everyone go “wow!”
- Warm, cozy spices – The perfect blend of ginger, cinnamon and cloves will make your kitchen smell like Santa’s workshop
- Softer than a snowball – These stay wonderfully soft and chewy for days (if they last that long!)
- Easy enough for kids to help – Rolling the dough balls in sugar is the perfect job for little hands (just watch the powdered sugar clouds!)
Seriously, one bite and you’ll understand why these disappear faster than holiday wrapping paper!
Gingerbread Crinkle Cookies Ingredients
Okay, let’s gather our ingredients – this is where the magic starts! I’ve learned through many batches that quality matters here, especially with the spices. You’ll want everything measured and ready to go before you start mixing. Here’s what you’ll need:
Dry Ingredients
- 3 cups (375 g) all-purpose flour – Spoon and level it, don’t scoop!
- 3/4 cup (150 g) packed dark brown sugar – Pack it in tight like you’re building a snow fort
- 3/4 tsp baking soda – Fresh is best for good rise
- 1 tbsp ground cinnamon – The good stuff, not the dusty old bottle in your cabinet
- 1 tbsp ground ginger – This gives that signature spicy kick
- 1/2 tsp ground cloves – Just enough for warmth without overpowering
- 1/2 tsp salt – Balances all those sweet flavors
Wet Ingredients
- 12 tbsp (170 g) unsalted butter – Softened (leave it out for about 30 minutes) and cut into cubes
- 3/4 cup (180 ml) unsulphured molasses – Not blackstrap – that’s too bitter! I like Grandma’s brand
- 2 tbsp milk – Any kind works, I usually use whatever’s in my fridge
Coating
- 1/2 cup (100 g) granulated sugar – For that first sweet roll
- 1/2 cup (60 g) confectioners’ sugar – The magic dust that creates those gorgeous cracks
See? Nothing too fancy – just good, honest ingredients that come together to make something spectacular. If you’re looking for another crinkle cookie variation, check out our Patriotic Crinkle Cookies for summer celebrations!
How to Make Gingerbread Crinkle Cookies
Alright, let’s get baking! These Gingerbread Crinkle Cookies might look fancy with their snowy cracks, but I promise they’re easier than wrapping presents. Just follow these steps, and you’ll have a batch of holiday magic in no time. I’ve made these so many times I could probably do it in my sleep, but I’ll walk you through every detail so yours turn out perfect too!
Mixing the Dough
First things first – grab your electric mixer and let’s make some cookie magic! Start by mixing all those gorgeous dry ingredients together at low speed – the flour, brown sugar, baking soda, and spices. Just 20 seconds is enough to get them friendly with each other. Now here’s the fun part – toss in those butter cubes and mix until it looks like wet sand. You’ll know it’s ready when you pinch some between your fingers and it holds together slightly. Then, with the mixer running slow, drizzle in the molasses and milk. Oh, that smell already! Mix just until everything comes together – overmixing is the enemy of tender cookies!
Chilling and Shaping
Here’s where patience pays off, friends. Divide your dough in half and shape each into a disk – this helps it chill evenly. Now, pop it in the freezer for 20-30 minutes (or fridge for 2 hours if you’re not in a hurry). Cold dough = perfect crinkles! When you’re ready, roll tablespoon-sized balls between your palms. Here’s my trick: roll first in granulated sugar (this helps the powdered sugar stick), then give them a generous roll in powdered sugar until they look like little snowballs. Place them about an inch apart – they’ll spread just enough to create those beautiful cracks!
Baking to Perfection
Preheat that oven to 350°F and line your sheets with parchment – trust me, cleanup is so much easier! Bake for exactly 12 minutes – no peeking before 10 minutes or you might deflate those gorgeous cracks. They’re done when the edges look set but the centers still seem slightly soft. Let them cool on the sheet for 2 minutes (this prevents sugar-coated heartbreak), then transfer to a rack. For more baking inspiration, check out this great Gingerbread Crinkle Cookies recipe from King Arthur Baking!
Expert Tips for Perfect Gingerbread Crinkle Cookies
After making these cookies every Christmas for the past decade (and eating more than my fair share of “test batches”), I’ve picked up some tricks that’ll take your Gingerbread Crinkle Cookies from good to “oh-my-goodness-can-I-have-the-recipe” amazing. Here’s what I’ve learned:
- Molasses matters! That bottle in the back of your pantry from two years ago? Toss it. Fresh, unsulphured molasses (not blackstrap) gives the best flavor. I made the mistake of using old molasses once – let’s just say my cookies tasted more like bitter medicine than holiday cheer!
- Size consistency is key. Use a cookie scoop or tablespoon measure to portion your dough. I used to eyeball it, and ended up with some cookies done while others were still doughy in the middle. Not cute!
- Double sugar coating for maximum crinkle. Roll first in granulated sugar (this creates a sticky base), then really pack on the powdered sugar. The thicker the coating, the more dramatic those beautiful cracks will be. My kids call this step “making snowballs”!
- Don’t skip the chill time. I know, I know – waiting is hard when you’re excited. But cold dough holds its shape better and creates those perfect crinkles. If you’re in a pinch, 20 minutes in the freezer works, but overnight in the fridge is ideal.
- Underbake slightly. Take them out when the edges are set but centers still look soft. They’ll firm up as they cool, staying wonderfully chewy. My first batch I baked until “done” and ended up with crunchy little hockey pucks – lesson learned!
Remember, even “imperfect” cookies still taste amazing. Some of my best holiday memories come from batches where the powdered sugar coating went everywhere except on the cookies! The important thing is enjoying the process and sharing the love.
Storing and Freezing Gingerbread Crinkle Cookies
Okay, let’s talk about keeping these little gems fresh – because let’s be honest, you might actually want to save some for later (no judgment if you don’t!). At room temperature, store them in an airtight container with parchment between layers. They’ll stay soft and delicious for up to a week – if they last that long! For longer storage, freeze the baked cookies in a single layer first, then stack them in freezer bags. They’ll keep for 3 months frozen, and taste just-baked when thawed overnight on the counter. Pro tip: Pop a frozen cookie in the microwave for 10 seconds – instant warm, gooey holiday happiness!
Gingerbread Crinkle Cookies Variations
Once you’ve mastered the classic version, try these fun twists to mix things up! My family loves experimenting with different flavors during our annual cookie-baking marathon. Here are our favorite ways to dress up these holiday favorites:
- White Chocolate Drizzle – Melt some white chocolate and zigzag it over the cooled cookies for a snowy effect. The sweet creaminess balances the spices beautifully. My kids call these “gingerbread snowflakes”!
- Orange Zest Sparkle – Add a tablespoon of fresh orange zest to the dough and roll the balls in sugar mixed with a pinch of cinnamon. The citrus brightens all those warm spices – it’s like Christmas morning in every bite!
- Peppermint Crunch – After baking, dip half of each cookie in melted dark chocolate and sprinkle with crushed candy canes. The cool mint with spicy ginger is unexpectedly magical – perfect for holiday cookie exchanges!
The best part? You can make one batch of dough and divide it to try multiple variations. Just don’t tell Santa which version is your favorite – he might eat them all!
Gingerbread Crinkle Cookies FAQs
Over the years, I’ve gotten so many questions about these holiday favorites – and made every mistake possible while figuring out the answers! Here’s what I’ve learned to help your baking go smoothly:
Can I substitute the molasses?
In a pinch, you can use dark corn syrup or honey, but the flavor won’t be quite the same. If you must substitute, mix 1/2 cup honey with 1/4 cup dark brown sugar to approximate molasses’ depth. But trust me – it’s worth tracking down real molasses for that authentic gingerbread taste! The first time I tried substitutions, my cookies tasted more like bland sugar cookies than holiday treats.
Why aren’t my cookies crinkling?
Oh, I’ve been there! Usually it means your dough wasn’t cold enough (freeze it longer next time) or you didn’t use enough powdered sugar. Roll those balls like you’re making snowballs – really pack on that sugar coating! Also, don’t overbake – the crinkles form best when the centers are still slightly soft. If you’re still having trouble, check out our All the Flavors of Crumbl Cookies for more crinkle inspiration!
Can I make the dough ahead?
Absolutely! The dough keeps beautifully in the fridge for up to 3 days (flavor actually improves!) or frozen for a month. Just thaw overnight in the fridge before rolling and baking. I always make a double batch in November and freeze half – instant Christmas cookies whenever guests pop by!
How do I prevent powdered sugar mess?
Ha! After turning my kitchen into a winter wonderland one too many times, I learned to roll the cookies over a rimmed baking sheet. The high sides contain the sugar blizzard. Also, let the coated dough balls sit for 5 minutes before baking – this helps the sugar set so it doesn’t blow everywhere in the oven.
Can kids help with this recipe?
Are you kidding? Rolling the dough balls is my kids’ favorite part! Just be prepared for powdered sugar handprints everywhere. Pro tip: Have them wear old t-shirts and do the rolling over a large, rimmed tray. The mess stays (mostly) contained, and you get adorable holiday memories. Last year, my daughter declared she was “making snowballs for Santa’s reindeer” – melted my heart!
Nutrition Information
Just like snowflakes, every batch of Gingerbread Crinkle Cookies is a little different! Nutrition can vary based on the specific ingredients and brands you use. These holiday treats contain flour, sugar, butter, and molasses – so enjoy them as part of your festive celebrations. My philosophy? A little holiday indulgence is good for the soul!
Gingerbread Crinkle Cookies
Equipment
- Electric mixer
- Baking sheets
- Parchment paper
Ingredients
Dry Ingredients
- 3 cups all-purpose flour 375 g
- 3/4 cup packed dark brown sugar 150 g
- 3/4 tsp baking soda
- 1 tbsp ground cinnamon
- 1 tbsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp salt
Wet Ingredients
- 12 tbsp unsalted butter 170 g, softened, cut into 1/2-inch cubes
- 3/4 cup unsulphured molasses 180 ml, not blackstrap
- 2 tbsp milk
Coating
- 1/2 cup granulated sugar 100 g
- 1/2 cup confectioners’ sugar 60 g
Instructions
- With an electric mixer, stir together the flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt at low speed until combined, about 20 seconds.
- Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is sandy and resembles fine meal, about 1 1/2 minutes.
- Reduce the speed to low and, with the mixer running, gradually add the molasses and milk. Mix until the dough is evenly moistened, about 20 seconds.
- Increase the speed to medium and mix until thoroughly combined, about 10 seconds.
- Scrape the dough onto a work surface and divide it in half. Shape each portion into a round disk. Cover with plastic wrap and freeze until firm, 20 to 30 minutes, or refrigerate for 2 hours or overnight.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Scoop a heaping tablespoon of dough, roll into a ball, and coat first in granulated sugar, then in confectioners’ sugar. Place dough balls 1 inch apart on the baking sheets.
- Bake until set in the centers, 12 minutes. Cool on the sheets for 2 minutes, then transfer to a wire rack to cool completely.