Gingerbread Crinkle Cookies – A holiday cookie with warm spices and a chewy inside and a sweet, powdered sugar crinkle outside.
We all know a typical chocolate crinkle cookie, but it’s Christmas time so we are doing Gingerbread Crinkle Cookie! This cookies are chewy on the inside, and sweet and crinkly outside! They taste just like Christmas in a cookie!
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Why You Should Make Gingerbread Crinkle Cookies
As if I need to give more reasons… These Gingerbread Crinkle Cookies are a must-bake for the holidays.
- Easy to Make: These cookies are a simple and quick holiday treat, even for beginners.
- Christmas Ready: With warm spices and charming crinkles, they’re perfect for the festive season.
- Delicious: Enjoy the cozy blend of ginger, cinnamon, and molasses in each bite.
- Great for a Cookie Swap: These eye-catching cookies are sure to be a hit at any exchange.
Grocery Store List – Gingerbread Crinkle Cookies
Additionally, I have provided some key ingredients for Gingerbread Crinkle Cookies that you might not have on hand. For a full list of ingredients, check out the recipe card below!
- All-Purpose Flour: The foundation of these cookies, all-purpose flour provides structure and texture. It’s essential for achieving that perfect cookie consistency, not too soft and not too hard.
- Brown Sugar: This sweet, molasses-rich sugar adds depth of flavor and moistness to the cookies. It’s a must for achieving that classic gingerbread taste.
- Ground Ginger: The star spice of these cookies, ground ginger, infuses that unmistakable warm and zesty flavor. It’s what gives gingerbread its unique character.
- Ground Cinnamon: Cinnamon adds a touch of sweetness and warmth, complementing the ginger beautifully. It’s a cozy spice that enhances the holiday feel.
- Molasses: Molasses not only sweetens but also adds moisture and a deep, rich color to the cookies. It’s the key to achieving the perfect gingerbread aroma.
- Vanilla Extract: A dash of vanilla extract elevates the overall flavor profile by providing a subtle, sweet background note. It enhances the complexity of the spices.
- Unsalted Butter: The fat source in these cookies, cold unsalted butter, contributes to their tender texture and buttery richness. It helps create a delightful contrast with the spices.
- Milk: A small amount of milk adds a touch of creaminess to the dough, helping bind the ingredients and ensure a smooth, easy-to-handle cookie mixture.
Tips For Baking – Gingerbread Crinkle Cookies
Here, I have given you some tips on how to successfully make this recipe! For the full instructions, check out the recipe card below.
- Preheat Your Oven: Always preheat your oven before baking. This ensures that your cookies bake at the right temperature from the moment they go in.
- Cream the Butter: Make sure to cream the butter, brown sugar, and molasses until they are light and fluffy. This step typically takes about 3 minutes and is essential for creating a tender cookie with a crinkle.
- Chill the Dough: After rolling the cookie dough into balls and coating them in sugar, it’s so important to chill the dough in the refrigerator for at least an hour. This not only firms up the dough for easier handling but also helps the cookies hold their shape while baking.
- Use a Cookie Scoop: A 3-tablespoon cookie scoop ensures that your cookies are evenly sized! Do it before the cookie dough is cold so you don’t break your cookie scoop!
- Rolling and Coating: When rolling the dough into balls, ensure they are evenly shaped. Roll each ball first in granulated sugar and then in powdered sugar. Gentle Pressing: Use a flat surface like the bottom of a cup or a flat spatula to gently press down on the cookie dough balls before baking.
- Cool Slightly: Allow the baked cookies to cool for about 10 minutes on the baking sheet before transferring them to a wire rack to cool completely. This prevents them from breaking apart when you move them.
What’s In Molly’s Kitchen?
Next, I have listed all the tools you I have a totally recommend to use in you kitchen!
- Stand Mixer or Handheld Mixer: For creaming the butter, sugar, and molasses until light and fluffy. A stand mixer with a paddle attachment is convenient, but a handheld mixer works just as well.
- Mixing Bowls: You’ll need both a large mixing bowl for combining dry ingredients and another for the wet ingredients.
- Measuring Cups and Spoons: To measure the precise amounts of flour, sugar, spices, and other ingredients.
- Cookie Scoop: A 3-tablespoon cookie scoop ensures uniform-sized cookies, which is important for even baking.
- Rubber Spatula: For scraping down the sides of the mixing bowl and ensuring all ingredients are well combined.
- Baking Sheets: Two sheet pans lined with parchment paper to place and bake the cookie dough balls.
- Flat Surface or Cup: A flat-bottomed cup or a flat spatula to gently press down on the cookie dough balls before baking.
- Wire Cooling Rack: To cool the baked cookies and prevent them from becoming soggy on the bottom.
Frequently Asked Questions – Gingerbread Crinkle Cookies
Lastly, here are some questions you might have in regards to making this Gingerbread Crinkle Cookies! If you have anymore questions please feel free to leave a comment below!
Do I have to chill the dough for an hour?
Chilling the dough is essential for the cookies to hold their shape and prevent excessive spreading during baking. It also helps with easy handling.
Can I use margarine instead of butter?
While you can substitute margarine for butter, it might affect the flavor and texture of the cookies. Butter is recommended for the best results.
Can I use blackstrap molasses?
Blackstrap molasses has a stronger, more bitter flavor than unsulphured molasses. It’s best to use unsulphured molasses for a milder, sweeter taste in these cookies.
What’s the purpose of double coating with sugar?
Double coating the cookie dough in granulated and powdered sugar is what gives these cookies their distinctive crinkle appearance and adds a sweet, slightly crispy exterior.
Storing and Freezing
To store Gingerbread Crinkle Cookies, place them in an airtight container, separating layers with parchment paper to prevent sticking. Keep them at room temperature for up to a week.
Freezing
To freeze Gingerbread Crinkle Cookies, arrange them in a single layer on a baking sheet and place the sheet in the freezer until the cookies are firm. Then, transfer them to an airtight freezer-safe container or resealable bag, separating layers with parchment paper. They can be stored in the freezer for up to 2-3 months, and for best results, allow them to thaw at room temperature before serving.
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Recipe
Gingerbread Crinkle Cookies
Ingredients
For the Cookies:
- 4 ½ cups all-purpose flour
- 1 ⅓ cups dark brown sugar packed
- 2 teaspoons ground cinnamon
- 3 teaspoons ground ginger
- ¾ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon ground cloves
- 1 cup unsalted butter cold and cubed
- ½ cup molasses unsulphured
- 1 teaspoon vanilla extract
- ¼ cup milk
For the Coating:
- ½ cup powdered sugar
- ½ cup granulated sugar
Instructions
- Line 2 sheet pans with parchment paper. Set them aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), cream together the butter, brown sugar, and molasses until the mixture becomes light and fluffy. This should take about 3 minutes. Be sure to scrape down the sides and bottom of the bowl using a rubber spatula.
- Add the vanilla extract and milk mix just until combined.
- All at once, add all the dry ingredients at once: flour, cinnamon, ginger, salt, baking soda, and cloves. Mix on low, just until the ingredients are combined. The dough may appear crumbly at first but will come together.
- Using a 3-tablespoon cookie scoop, portion the dough and roll it into balls. Roll each ball first in granulated sugar until fully covered, followed by rolling in powdered sugar until fully covered. Place the coated balls on the prepared baking sheet, ensuring they are about 2 inches apart.
- Using a flat surface like the bottom of a cup or a flat spatula, gently press down on the cookies.
- Cover the baking sheets and place them in the fridge to chill for at least an hour.
- Preheat your oven to 375°F (175°C).
- Bake the cookies for 10-12 minutes.
- Allow the cookies to cool for 10 minutes before serving.
Debbie says
Made these last night and they were super good. Told myself I was only having one and ended up having another because it was so yummy. I did have a question if you could put the nutritional value of the cookies as well.
Molly Murphy says
yes I can! I don’t know how accurate it will be, but I will add it!
KJ says
I’ve made these cookies twice, once following the recipe exactly and a second time adding an egg, nutmeg, and reducing the milk to just a splash. Both times turned out so delicious! I think I personally prefer the edited recipe but both batches were massive crowd pleasers. Thank you for sharing!
Heidi says
Hello Molly…made the recipe exactly as posted and they are very good. The only thing I didn’t achieve is the look. Do I have to add sugar after I flatten them? Mine look like there is no sugar on them at all.
and the crinkled are not there either. Yours look nice and powdery…Would love to send you a picture so you can see……
Molly Murphy says
Hi Heidi! I would love to see a picture, please send me a picture at molly@cake-babe.com
M says
So good! Wish there was more!
JC says
These were phenomenal! So easy to make and were by far the most popular cookie in my cookie boxes this year. I also had same question or concern as a previous poster that they did not look powdery white after baking. Mine were beautifully crinkled but the powdered sugar coating disappeared after baking. Any thoughts on why?
Molly Murphy says
I am so glad that you loved them so much! Seems like they were enjoyed. It could be that the sugar was slightly too warm when baked, so it just melted completely. Next time, trying putting them in the freezer for 10 minutes and then pop them into the oven right away.
JCC says
Great suggestion, will def try this next time! Thanks!
Ella says
These are one of my new favorites!