Miley Craving something sweet that tastes like the holidays? Gingerbread Crinkle Cookies are soft, chewy cookies coated in sugar that bake up with beautiful cracks and a cozy spice flavor in every bite. They smell like molasses, ginger, and cinnamon and taste just like Christmas morning. Best part is you don’t need any fancy ingredients, just mix, roll, bake, and enjoy.
When I first made these cookies, the whole kitchen smelled incredible, and since then, they’ve become a yearly tradition in my home.
Some of my favorite baking memories come from sharing these cookies with family and friends during the holidays.
These Gingerbread Crinkle Cookies (aka pure holiday joy) were inspired by my love for all things warm, spiced, and sweet.
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Why You’ll Love This Recipe
These Gingerbread Crinkle Cookies combine the classic warmth of gingerbread with the soft, chewy magic of a crinkle cookie.
Perfect texture: Soft in the center with a lightly crisp edge and pretty sugar cracks.
Cozy flavors: A mix of ginger, cinnamon, cloves, and molasses for that nostalgic holiday taste.
Easy to make: Simple steps, no fancy tools, and a dough that chills beautifully.
Festive look: The powdered sugar coating makes every cookie look snowy and special.
Make-ahead friendly: The dough can be chilled or frozen, making them ideal for holiday prep.
Great for sharing: Perfect for cookie exchanges, gifting, or pairing with a cup of cocoa.
Ingredients
For the Cookie Dough:
- 2 ¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 ½ teaspoons cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup dark brown sugar, packed
- ⅓ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
For Rolling:
- ½ cup granulated sugar
- ½ cup powdered sugar
Optional Add-ins:
- A few tablespoons of finely chopped candied ginger for extra spice
- A sprinkle of orange zest for a bright twist
- A drizzle of white chocolate for a festive finish
Step-by-Step Instructions
1. Mix the Dry Ingredients
In a bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. This blend creates the base of that signature gingerbread warmth.
2. Cream the Butter and Sugar
In a large mixing bowl, beat butter and brown sugar until light and fluffy. Add in the molasses, egg, and vanilla extract, then mix again until smooth and glossy.
3. Combine Everything
Gradually add the dry mixture to the wet ingredients, stirring until a soft dough forms. The dough should feel slightly sticky but firm enough to shape once chilled. Cover it with plastic wrap and refrigerate for at least 1–2 hours, or overnight for best results.
4. Shape the Cookies
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough, roll them into balls, then coat each one first in granulated sugar and then in powdered sugar. The double coating gives that snowy crinkle effect.
5. Bake to Perfection
Place the cookie dough balls a few inches apart and bake for 10–12 minutes until the tops are cracked and the edges are set. The centers should stay slightly soft. Let them cool on the tray for a few minutes before transferring to a rack.
6. Cool and Enjoy
Once cooled, the cookies will have a soft, melt-in-your-mouth texture with that perfect holiday spice.
Tips & Variations
- Chill for flavor: The longer the dough chills, the deeper the flavor. Overnight works best.
- Spice level: Adjust ginger and cinnamon to taste, more ginger for extra heat or more cinnamon for warmth.
- Add crunch: Stir in crushed pecans or toffee bits for a fun twist.
- Make ahead: Roll the dough into balls and freeze; just bake straight from frozen with a few extra minutes added.
- Extra festive: Drizzle with white chocolate or dip half the cookie in melted dark chocolate once cooled.
Serving Suggestions
Gingerbread Crinkle Cookies taste amazing on their own, but they’re even better with warm drinks. Try them with hot cocoa, spiced chai, or coffee with a splash of cream.
I also love stacking them in small tins lined with parchment paper for homemade gifts. They hold up beautifully and stay soft for days. For dessert trays, pair them with sugar cookies, peppermint bark, or chocolate truffles for a complete holiday spread.
Frequently Asked Questions
Can I skip chilling the dough?
Chilling is important! It helps the cookies keep their shape and creates those perfect cracks.
How do I store the cookies?
Keep them in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 2 months.
Can I make them without molasses?
Molasses gives the cookies their deep flavor and color, but you can use dark corn syrup or honey in a pinch.
Why didn’t my cookies crinkle?
Make sure the dough is well-chilled and fully coated in powdered sugar. Warm dough spreads too fast, which reduces the crinkle effect.
Can I double the recipe?
Yes, easily! These cookies are great for baking in large batches during the holidays.
Final Thoughts
Gingerbread Crinkle Cookies are the kind of treat that makes winter feel extra cozy. They bring together the best parts of holiday baking, sweet, spiced, soft, and beautiful.
I love how these cookies fill the kitchen with that unmistakable gingerbread aroma and how they look like they’ve been dusted with fresh snow. Whether you bake them for family gatherings, cookie swaps, or quiet evenings at home, they’ll always bring warmth and a bit of holiday magic to your table.
Gingerbread Crinkle Cookies – Soft, Spiced, and Perfectly Festive
Ingredients
For the Cookie Dough:
- 2 ¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 ½ teaspoons cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter softened
- ¾ cup dark brown sugar packed
- ⅓ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
For Rolling:
- ½ cup granulated sugar
- ½ cup powdered sugar
Optional Add-ins:
- A few tablespoons of finely chopped candied ginger for extra spice
- A sprinkle of orange zest for a bright twist
- A drizzle of white chocolate for a festive finish
Instructions
- Whisk flour, spices, baking soda, and salt.
- Cream butter, brown sugar, and molasses, then mix in egg and vanilla.
- Combine wet and dry ingredients, chill dough.
- Roll chilled dough in granulated and powdered sugar.
- Bake at 350°F for 10–12 minutes until cracked and soft.
