Gingerbread Crinkle Cookies

Why You’ll Love This Recipe

I keep baking these cookies because they’re easy to make and always look impressive. I like how chilling the dough creates those deep crinkles, and the blend of ginger, cinnamon, cloves, and nutmeg gives each bite a perfectly balanced spice. They’re great for cookie exchanges, gifting, or adding something special to a holiday dessert board.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup brown sugar, packed
1 large egg
1/4 cup molasses
2 teaspoons vanilla extract
1/2 cup powdered sugar, for coating

Directions

I start by whisking together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl. In a separate large bowl, I beat the softened butter and brown sugar until light and fluffy.

I add the egg, molasses, and vanilla extract, mixing until everything is well combined. I gradually mix the dry ingredients into the wet ingredients just until a soft dough forms. I cover the dough tightly and refrigerate it for at least 2 hours, which helps create the signature crinkle effect.

Once chilled, I preheat the oven to 350°F and line baking sheets with parchment paper. I scoop tablespoon-sized portions of dough, roll them into balls, and coat them generously in powdered sugar. I place them on the baking sheets with space between each cookie.

I bake the cookies until the tops crack and the edges are set while the centers stay soft. After a short rest on the baking sheet, I transfer them to a wire rack to cool completely.

Servings and Timing

I usually get about 24 cookies from this recipe. Prep time takes around 15 minutes, chilling takes 2 hours, and baking takes about 10 minutes per batch. The total time comes to roughly 2 hours and 25 minutes.

Variations

I sometimes add a pinch of black pepper for extra warmth. When I want a stronger molasses flavor, I use dark molasses instead of regular. I’ve also rolled the dough in a mix of powdered sugar and cinnamon for a slightly spiced coating.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If they firm up slightly, I let them sit at room temperature for a few minutes before serving to soften.

FAQs

Why is chilling the dough so important?

I chill the dough to prevent spreading and to help create deep, defined crinkles.

Can I make the dough ahead of time?

Yes, I often refrigerate the dough overnight and bake the cookies the next day.

How do I know when the cookies are done?

I look for firm edges and cracked tops while the centers remain soft.

Can I freeze these cookies?

Yes, I freeze baked cookies or unbaked dough balls and bake as needed.

What gives these cookies their classic gingerbread flavor?

I rely on molasses combined with ginger, cinnamon, cloves, and nutmeg for that traditional taste.

Conclusion

These gingerbread crinkle cookies are one of my favorite holiday bakes because they’re festive, flavorful, and easy to share. I love their soft texture, warm spices, and beautiful crackled tops, making them a must-have addition to any Christmas cookie spread.