Gingerbread Crinkle Cookies

ByCole Matthews
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Why Make This Recipe

Gingerbread Crinkle Cookies are a delightful treat that brings warmth and joy to any gathering. Their soft, chewy texture paired with the spicy flavors of ginger, cinnamon, and cloves makes them perfect for the holiday season. Plus, the powdered sugar dusting gives them a beautiful appearance, making them a fun addition to your cookie platter. Baking these cookies fills your home with a wonderful aroma that will lift everyone’s spirits.

How to Make Gingerbread Crinkle Cookies

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 3/4 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/4 cup molasses
  • 1 large egg
  • 1 tablespoon vanilla extract
  • Powdered sugar for dusting

Directions

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves.
  3. In another bowl, beat the butter and brown sugar until smooth. Add the molasses, egg, and vanilla, mixing until everything is combined.
  4. Gradually add the dry mixture to the wet mixture until fully blended.
  5. Chill the dough in the refrigerator for about 30 minutes.
  6. Scoop out tablespoon-sized balls of dough and roll them in powdered sugar.
  7. Place them on a baking sheet lined with parchment paper, spacing them apart.
  8. Bake for 10-12 minutes until the edges are firm.
  9. Allow to cool before serving. Enjoy your festive cookies!

How to Serve Gingerbread Crinkle Cookies

Serve Gingerbread Crinkle Cookies warm or at room temperature. They are great on their own or paired with a cup of hot chocolate or tea. You can also enjoy them as part of a dessert platter during holiday gatherings. For a fun touch, try adding a dollop of whipped cream or ice cream on the side for an extra treat.

How to Store Gingerbread Crinkle Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They should stay soft and delicious for about a week. If you want to keep them longer, consider freezing them. Place the cookies in a single layer in a freezer-safe container, and they can last for up to three months. Just be sure to let them thaw before serving.

Tips to Make Gingerbread Crinkle Cookies

  • Make sure your butter is at room temperature for easier mixing.
  • Chill the dough thoroughly to help the cookies keep their shape while baking.
  • Roll the dough balls generously in powdered sugar for a beautiful cracked effect.
  • Try adding a pinch of nutmeg for an extra layer of spice.

Variation

For a twist, you can add chocolate chips or nuts to the dough before baking for added flavor and texture. Additionally, consider substituting some of the all-purpose flour with whole wheat flour for a slightly healthier version.

FAQs

Can I use brown sugar instead of white sugar?
Yes! Brown sugar is actually used in this recipe, and it adds a lovely richness and moisture to the cookies.

How can I make these cookies softer?
Chilling the dough for a shorter time can make the cookies softer. Bake them just until the edges are firm and the centers remain soft.

Can I make the dough ahead of time?
Absolutely! You can prepare the dough in advance and store it in the refrigerator for a couple of days or freeze it for up to three months before baking. Just let it thaw in the fridge when you’re ready to use it.

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Gingerbread Crinkle Cookies

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegetarian
Print Recipe

Description

Soft and chewy Gingerbread Crinkle Cookies with a powdered sugar dusting, perfect for the holiday season.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 3/4 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/4 cup molasses
  • 1 large egg
  • 1 tablespoon vanilla extract
  • Powdered sugar for dusting

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves.
  3. In another bowl, beat the butter and brown sugar until smooth. Add the molasses, egg, and vanilla, mixing until everything is combined.
  4. Gradually add the dry mixture to the wet mixture until fully blended.
  5. Chill the dough in the refrigerator for about 30 minutes.
  6. Scoop out tablespoon-sized balls of dough and roll them in powdered sugar.
  7. Place them on a baking sheet lined with parchment paper, spacing them apart.
  8. Bake for 10-12 minutes until the edges are firm.
  9. Allow to cool before serving. Enjoy your festive cookies!

Notes

Store in an airtight container at room temperature for up to a week or freeze for up to three months. Serve with hot chocolate or tea.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 10g
  • Sodium: 120mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 15mg

Keywords: gingerbread, cookies, holiday dessert, crinkle cookies

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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