I first learned to bake these Gingerbread Crinkle Cookies during a chaotic season in my little apartment kitchen outside Asheville. I had a baby on my hip, a tight budget, and a pot boiling over, so I leaned on simple, cozy recipes that made the house smell like a hug. These cookies are my winter reset, perfectly spiced, extra chewy, and dusted with snowy sugar. From start to finish, expect about 2 hours plus 9 to 10 minutes of baking, most of it hands-off while the dough chills. If you’re new to baking, I’ve got you, this recipe is straightforward and delightfully reliable.

Why This Recipe is the Best

What are Gingerbread Crinkle Cookies?

Gingerbread Crinkle Cookies are soft, tender gingerbread cookies rolled in powdered sugar, then baked until the tops split into beautiful crinkles. They are more pillowy and chewy than gingersnaps, which tend to be thin and snappy. Think of them as the cozy, soft-focused cousin of a classic ginger cookie, with a snowy sugar finish.

Sarah

The Ultimate Gingerbread Crinkle Cookies Delight

Savor perfectly spiced gingerbread crinkle cookies with chewy centers and snowy sugar. Try this ultimate recipe now and delight in festive flavors!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

2 hours hrs

Total Time 2 hours hrs 25 minutes mins

Servings: 18 cookies

Course: Sweet

Cuisine: American

Calories: 190

Ingredients Equipment Method Notes

Ingredients

  

• 3/4 cup Butter Sweet Cream, Salted, Softened (Salted butter adds flavor and balances sweetness. Softened butter creams smoothly for light, tender cookies.)
• 1 cup Brown Sugar packed (Adds caramel notes and moisture for chewy centers and rich color.)
• 1 Large Egg Binds the dough and adds structure, helping the cookies set while staying soft.
• 1/4 cup Molasses Brings classic gingerbread depth, warm sweetness, and that signature dark hue.
• 2 1/2 cups All-Purpose Flour Provides structure so the cookies puff and hold those crinkles.
• 2 teaspoons Baking Soda Lifts the dough so the tops split and crinkle as they bake.
• 1 teaspoon Nutmeg The trio that defines holiday spice. Nutmeg rounds it out.
• 1 teaspoon Ground Ginger The trio that defines holiday spice. Ginger adds warmth.
• 1 teaspoon Cinnamon The trio that defines holiday spice. Cinnamon brings sweetness.
• 1 cup Powdered Sugar Creates the snowy crust and dramatic crinkle contrast.

Equipment

• Stand mixer or hand mixer
• Mixing Bowls
• sturdy spatula
• cookie scoop or tablespoon
• rimmed baking sheets
• Parchment Paper
• cooling rack
• measuring cups and spoons

Method

 

1. Cream the butter and brown sugar until completely combined.
2. Add in eggs and molasses and mix until the dough is fluffy.
3. Add in the Baking Soda and spices.
4. Finally, mix in the flour, a third at a time.
5. Refrigerate the dough for 2 hours.
6. Roll the cookie dough ball in the powdered sugar until it is covered.
7. Bake the cookies in a 375 degree oven for 9-10 minutes.

Notes

Key Baking Tips

• • • Use room-temperature butter and eggs.
    • Do not skip the chilling step; cold dough is essential for texture.
    • Measure flour carefully to avoid dense cookies.
    • Pull from the oven when the edges are set and centers are puffy.

Storing and Freezing

• • To Store: Keep cooled cookies in an airtight container at room temperature for up to 4 days.
  • To Freeze Dough: Freeze dough balls for up to 2 months. Thaw slightly before rolling in sugar and baking.

Key Ingredients for Gingerbread Crinkles

• Butter (Sweet Cream, Salted, Softened): Salted butter adds flavor and balances sweetness. Softened butter creams smoothly for light, tender cookies.
• Brown Sugar (packed): Adds caramel notes and moisture for chewy centers and rich color.
• Large Egg: Binds the dough and adds structure, helping the cookies set while staying soft.
• Molasses: Brings classic gingerbread depth, warm sweetness, and that signature dark hue. For optimal results, avoid using blackstrap molasses, as it can introduce a bitter flavor that overwhelms the spices. [^5]
• All-Purpose Flour: Provides structure so the cookies puff and hold those crinkles.
• Baking Soda: Lifts the dough so the tops split and crinkle as they bake.
• Nutmeg, Ground Ginger, Cinnamon: The trio that defines holiday spice. Ginger adds warmth, cinnamon brings sweetness, and nutmeg rounds it out.
• Powdered Sugar: Creates the snowy crust and dramatic crinkle contrast.

Tools & Equipment

How to Make Gingerbread Crinkle Cookies

1. Cream the butter and sugar. Cream the butter and brown sugar until completely combined.
2. Mix in egg and molasses. Add in eggs and molasses and mix until the dough is fluffy.
3. Add leavening and spices. Add in the Baking Soda and spices.
4. Add flour. Finally, mix in the flour, a third at a time.
5. Chill. Refrigerate the dough for 2 hours.
6. Coat in sugar. Roll the cookie dough ball in the powdered sugar until it is covered.
7. Bake. Bake the cookies in a 375-degree oven for 9-10 minutes.

Process photo prompts:

• Creaming butter and brown sugar until smooth and light.
• Adding molasses to the fluffy butter mixture.
• Dough texture after flour is mixed in, ready to chill.
• Rolling dough balls in powdered sugar.
• Freshly baked cookies with pronounced crinkles.

How to Get Perfect Crinkles

Try a double-roll for bolder contrast. Roll each dough ball in granulated sugar first, then in powdered sugar. The granulated sugar creates a barrier that helps prevent the powdered sugar from melting into the dough, so the tops split dramatically and the white coating stays bright and defined. Interesting techniques like these can enhance the appearance and texture of your cookies. For a holiday treat that’s equally comforting, you might like to explore Easy Cinnamon Roll French Toast Bites.

Tips for Success

• Start with room temperature butter and egg for smooth creaming and even mixing.
• Pack the brown sugar firmly to match the intended sweetness and moisture.
• Measure flour with the spoon-and-level method to avoid dense cookies.
• Do not skip the chill. Cold dough holds shape and produces deeper crinkles.
• Bake on cool sheets and rotate halfway for even results.
• Pull the cookies when edges look set and centers are puffed. They firm up as they cool.

Storing Instructions

• Let cookies cool completely, then store in an airtight container at room temperature for 3 to 4 days.
• For extra softness, tuck a small piece of fresh bread or a marshmallow into the container, replacing as needed.
• Keep out of direct sunlight and away from heat to preserve the powdered sugar finish.

Freezing Instructions

• Freeze the dough: Chill the dough, portion into balls, and freeze on a sheet until solid. Store in a freezer bag for up to 2 months. Let the dough balls sit at room temperature until just pliable, roll in powdered sugar, and bake, adding a minute if needed.
• Freeze baked cookies: Freeze fully cooled cookies in a single layer, then transfer to a bag or container for up to 2 months. Thaw at room temperature and dust with a little extra powdered sugar if desired.

Flavor Variations & Add-ins

More Holiday Gingerbread Recipes

Conclusion

If you want cozy, crowd-pleasing holiday baking without stress, these Gingerbread Crinkle Cookies deliver chewy centers, bold spice, and picture-perfect crinkles. I hope you bake a batch, breathe in that warm, molasses-y aroma, and share the plate with someone you love. If you make them, leave a comment, share your results, or ask any questions. I am always here to help you bake with confidence.

Frequently Asked Questions