These Gingerbread Crinkle Cookies are everything you want in a holiday cookie — soft, chewy, and full of warm spice.
They puff up beautifully in the oven and get those signature crackles on top thanks to a roll in powdered sugar.
These are my go-to cookies during the winter months, especially when I want the house to smell like Christmas.
Why I Love This Recipe
I started making these cookies for a cookie exchange a few years ago, and they disappeared fast. Now they’re a non-negotiable on our holiday table. I even bake extra to freeze — they hold up great and taste like fresh when thawed.
- Soft and chewy in the center with slightly crisp edges
- Classic gingerbread flavor with molasses, cinnamon, and ginger
- They look gorgeous with that snowy crinkle top
- You don’t need a mixer, just a bowl and a spoon
- Great for gifting — they travel well!
Servings + Time
Makes: 24 cookies
Prep Time: 20 minutes
Chill Time: 1 hour
Bake Time: 10 minutes per batch
Total Time: About 1 hour 30 minutes
What You’ll Need
- 2 1/4 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 cup packed dark brown sugar
- 1/4 cup molasses
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup granulated sugar (for rolling)
- 1/2 cup powdered sugar (for rolling)
Pro Tips
- Chill your dough for at least an hour so the cookies hold their shape and get that nice puff.
- Use dark brown sugar for deeper flavor and extra chewiness.
- Roll the dough in granulated sugar first before powdered sugar — this helps the powdered sugar stay white and not melt into the cookie.
- Use a cookie scoop for even-sized cookies that bake uniformly.
- Don’t overbake! They should look slightly underdone in the middle when you pull them out.
Tools You’ll Need
- Mixing bowls
- Whisk
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Cookie scoop (or tablespoon)
- Baking sheet
- Parchment paper
- Cooling rack
Substitutions & Variations
- Swap dark brown sugar with light brown sugar (they’ll be a little less rich)
- Use coconut oil instead of butter for a dairy-free option
- Add mini chocolate chips to the dough for a twist
- Sprinkle a pinch of flaky salt on top before baking for sweet-salty contrast
Make Ahead Tips
You can make the dough ahead and keep it in the fridge for up to 3 days. Or scoop the dough into balls, freeze on a baking sheet, then store in a zip-top bag for up to 2 months. Bake straight from frozen — just add 1 extra minute.
How to Make Gingerbread Crinkle Cookies
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 2 tsp ground ginger, 1 tsp ground cinnamon, 1/2 tsp ground cloves, 1/4 tsp ground nutmeg, 1 tsp baking soda, and 1/4 tsp salt until evenly combined.
Step 2: Combine the Wet Ingredients
In a large mixing bowl, stir together 3/4 cup melted unsalted butter, 1 cup packed dark brown sugar, 1/4 cup molasses, 1 large egg, and 1 tsp vanilla extract until smooth and shiny.
Step 3: Combine Wet and Dry
Add the dry ingredients to the wet ingredients and stir with a spatula until a soft dough forms and no flour streaks remain.
Step 4: Chill the Dough
Cover the bowl with plastic wrap and chill the dough in the fridge for at least 1 hour.
Step 5: Scoop and Roll
Preheat oven to 350°F. Scoop tablespoon-sized balls of dough, roll each ball in 1/2 cup granulated sugar, then roll again in 1/2 cup powdered sugar.
Step 6: Bake the Cookies
Place the cookie dough balls 2 inches apart on a parchment-lined baking sheet. Bake at 350°F for 9–11 minutes until puffed and crinkled.
Step 7: Cool and Serve
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve on a round white plate.
Leftovers & Storage
Store cooled cookies in an airtight container at room temp for up to 5 days. For longer storage, freeze them in a single layer first, then transfer to a zip-top bag — they’ll last about 2 months.
Macros (per cookie, approx.)
- Calories: 135
- Fat: 6g
- Carbs: 20g
- Sugar: 12g
- Protein: 1g
Why This Recipe Works (Quick Science)
Rolling the dough in both granulated and powdered sugar helps the powdered sugar stay visible and not melt in the oven. The high molasses content keeps the cookies moist and chewy, while the baking soda helps them rise and crack beautifully on top.
Common Mistakes
- Skipping the chill time — the dough will spread too much
- Not rolling in both sugars — powdered sugar will melt and disappear
- Overbaking — they’ll dry out fast
- Using margarine or cold butter — melted butter gives you that chewy texture
What to Serve With
- A cup of hot cocoa or chai tea
- Vanilla or cinnamon ice cream
- Warm apple cider
- As part of a holiday cookie platter
FAQ
Can I freeze the dough?
Yes, scoop into balls and freeze on a tray. Then bake from frozen, just add 1 extra minute.
Why didn’t my cookies crack?
Either your dough was too warm or you skipped the sugar rolling step.
Can I double the recipe?
Absolutely! It doubles beautifully.
Do I need a mixer?
Nope! Just a bowl and spoon.
Can I make them gluten-free?
Try a 1:1 gluten-free flour blend. They may spread a bit more, but it works.
