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Gingerbread crinkle cookies fill the kitchen with holiday magic every time I bake them. These cookies have a soft, chewy center and a beautiful crackly sugar-dusted crust that makes them irresistible for gifting or sharing with friends. Warm spices mixed with rich molasses give them a festive flavor and a comforting aroma that lingers long after the last batch cools.
These cookies became a new December tradition for my family after I baked them for a neighborhood cookie swap. Now my nieces and nephews want them every year, and I love having an excuse to make extra.
Gather Your Ingredients
- All-purpose flour: Creates the perfect texture in each cookie. Choose a brand without bleaching for the best flavor.
- Ground ginger: Brings lively warmth. Use freshly opened spice for the most aroma.
- Ground cinnamon: Adds cozy depth. Saigon cinnamon gives a bolder kick if you find it.
- Baking soda: Helps the cookies puff and crack in the oven. Always check it is fresh for good lift.
- Salt: Sharpens the sweet and spicy notes. Sea salt is ideal, but kosher works well too.
- Unsalted butter: Provides rich flavor and tenderness. Use real butter, not margarine.
- Brown sugar: Adds caramel complexity. Dark brown sugar will give even more molasses notes.
- Large egg: Binds everything together. Whisk gently for a fluffy dough.
- Molasses: Delivers classic gingerbread zing. Blackstrap is too bitter; use mild or baking molasses.
- Vanilla extract: Rounds out all the spice. Real vanilla makes a noticeable difference.
- Powdered sugar: Gives the cookies their iconic snowy look. Sift it well for a smooth coating.
- Ground cloves: Create a lingering warmth. Use sparingly to balance the flavors.
- Ground nutmeg: Boosts the spice mix. Freshly grated is best for aromatic punch.
How to Make It
- Make the Spiced Dough:
- Cream softened butter and brown sugar together in a large mixing bowl using a hand mixer on medium speed for three full minutes until light and fluffy. The sugar will look slightly pale and the mixture should feel creamy when stirred with a spatula.
- Add the Egg, Molasses, and Vanilla:
- Break the egg into the bowl, add the molasses, and pour in the vanilla extract. Mix thoroughly for thirty seconds until no streaks remain and the mixture is glossy and uniform.
- Combine the Dry Ingredients:
- In a separate bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until evenly blended. This step ensures flavors distribute evenly and no lumps remain.
- Bring It All Together:
- Slowly add the dry mix to the wet ingredients, stirring on low speed or by hand after each addition. Gently knead until a smooth, slightly sticky dough forms. Avoid over mixing to keep the cookies tender.
- Chill the Dough:
- Cover dough and chill in the refrigerator for at least two hours. This step allows flavors to meld and ensures you get thick, chewy cookies instead of thin or greasy ones.
- Shape and Coat the Cookies:
- After chilling, use a tablespoon to scoop dough into balls about the size of a walnut. Roll each ball between your palms, then roll generously in sifted powdered sugar, making sure every bit is coated for that signature snowy look.
- Bake to Perfection:
- Place the powdered sugar-coated dough balls about two inches apart on a sturdy baking sheet. Bake at 350 degrees Fahrenheit for 10 to 12 minutes until the cookies have spread and the tops have formed deep cracks. The edges should be firm while the centers remain soft. Let the cookies cool on the baking sheet for five minutes before transferring to a wire cooling rack to cool completely.
Molasses is the heart of these gingerbread crinkles. I adore how it perfumes the dough and always think of my grandmother when I pour it in. She taught me that patience during chilling makes all the difference for deep flavor.
Flavor Boosters
You can swap in whole wheat flour for up to half of the all-purpose if you want a bit more nuttiness. For dairy free cookies, use a vegan butter. Work with what you have—orange zest or diced candied ginger are tasty add-ins and really play up the aromatic warmth.
Serving Suggestions
These shine on their own but I love serving gingerbread crinkle cookies alongside spiced tea or mulled cider. For a bigger dessert experience, sandwich two cookies with vanilla ice cream or whipped cream. Kids like to dunk them in hot cocoa, which always makes me smile.
Creative Twists
Gingerbread dates all the way back to medieval Europe and every culture has its own spiced cookie traditions. Crinkles are an American twist that brings together homey spice and buttery sugar for a treat that feels both familiar and fresh. Try a pinch of cardamom for a Scandinavian spin in winter or some lemon zest when you want something bright for spring. Roll in sparkling sugar for a festive look at holiday time.
Friends who once swore off gingerbread now grab seconds of these crinkles because the sugar crust balances the spice perfectly. The first time I brought these to a bake sale I went home empty handed and lots of recipe requests followed. These cookies helped my nephew fall in love with baking and now he asks to bake them side by side every year.
Common Questions About This Recipe
- → How do I achieve the signature crinkle on these cookies?
Roll chilled dough balls generously in powdered sugar before baking. The dough expands in the oven, causing cracks for the classic crinkle effect.
- → What kind of molasses should I use?
Use regular unsulphured molasses for a balanced, rich flavor. Avoid blackstrap molasses, which is much stronger and more bitter.
- → Can I freeze the dough or baked cookies?
Yes, shape dough balls and freeze on a tray, then transfer to a bag. Freeze baked cookies in an airtight container for up to 2 months.
- → How do I keep the cookies soft?
Store cookies in an airtight container with a slice of bread, which helps maintain a moist texture for several days.
- → What pairs well with gingerbread crinkle cookies?
Serve with warm drinks like tea or cider, or add them to holiday dessert platters for variety and festive flair.