The holiday season always brings back such fond memories for me, and one of the strongest is the scent of gingerbread. I remember as a kid, eagerly waiting for my mom to pull out her worn recipe card for gingerbread cookies.
This recipe for Gingerbread Crinkle Cookies is my own version, and it’s become a staple in my kitchen. They have that perfect spicy-sweet balance and a wonderfully chewy texture, with a beautiful crinkled appearance. The whole process, including the chilling time, takes about 2 hours, making them a perfect weekend baking project.
Table of Contents
Gingerbread Crinkle Cookies
Ingredients
Equipment
Method
- With an electric mixer (either hand or stand) stir together the flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt at low speed until combined, about 20 seconds. Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is sandy and resembles fine meal, about 1 1/2 minutes. Reduce the speed to low and, with the mixer running, gradually add the molasses and milk. Mix until the dough is evenly moistened, about 20 seconds. Increase the speed to medium and mix until thoroughly combined, about 10 seconds.
- Scrape the dough onto a work surface; divide it in half. Working with one portion at a time, shape the dough into two round disks. Cover them in plastic wrap and freeze until firm, 20 to 30 minutes. Alternatively, refrigerate the dough 2 hours or overnight.
- Preheat the oven to 350° F (175° C). Line two baking sheets with parchment paper.
- Take one disk of dough out of the refrigerator or freezer. Scoop out heaping tablespoons of dough. Gently roll each portion into a ball. It’s important not to overwork the dough at this stage; keep it cool to maintain its structure. Once you have your dough balls, roll each one in the granulated sugar until it’s completely coated. Then, transfer the sugared ball to the confectioners’ sugar and roll it again until it’s evenly coated. Place the coated dough balls about 1 inch apart on your prepared baking sheets.
- Bake the cookies for 12 minutes, or until they appear set in the centers. Be careful not to overbake them. Let the cookies cool on the baking sheets for about 2 minutes before carefully transferring them to a wire rack to cool completely to room temperature. Once cooled, store your gingerbread crinkle cookies in an airtight container at room temperature for up to a week.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love These Gingerbread Crinkle Cookies
- The Perfect Balance of Spice and Sweetness: I’ve found just the right blend of cinnamon, ginger, and cloves to make these cookies warm and fragrant without being overwhelming. The molasses and sugars provide a deep, comforting sweetness.
- Reliably Crinkled Tops: Achieving that signature crinkle is part of the fun, and this recipe is designed to give you those beautiful cracks every time, especially with the double sugar coating.
- Tender and Chewy Texture: Thanks to the molasses and the specific method of mixing the dough, these cookies are delightfully tender with a satisfying chew, not at all cakey or dry.
- Festive and Fun Look: The dusting of white sugar against the dark cookie is visually appealing and perfectly captures the festive spirit of the holidays.
Ingredients for Gingerbread Crinkle Cookies
Here’s what you’ll need to make these delightful cookies:
- 3 cups (375 g) all-purpose flour
- 3/4 cup (150 g) packed dark brown sugar
- 3/4 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 12 tablespoons (170 g or 1 1/2 sticks) unsalted butter, softened, but still cool, cut into 1/2-inch cubes
- 3/4 cup (180 ml) unsulphured molasses ((not blackstrap))
- 2 tablespoons milk
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (60 g) confectioners’ sugar
When gathering your ingredients, pay special attention to the molasses. I always opt for unsulphured molasses because it has a richer, less bitter flavor that’s perfect for cookies. Blackstrap molasses, on the other hand, is much stronger and can make your cookies taste a bit too intense.
The all-purpose flour provides a good structure for these cookies, giving them that essential chewiness without making them tough.
For other recipes that are great for the holiday season, check out this amazing Grinch Punch recipe for the holidays.
How to Make Gingerbread Crinkle Cookies: Step-by-Step Instructions
Making these cookies is a rewarding process. Follow these steps carefully, and you’ll have a batch of delicious gingerbread crinkle cookies in no time!
- Mix the Dry Ingredients and Butter: In your electric mixer bowl, combine the all-purpose flour, packed dark brown sugar, baking soda, cinnamon, ginger, cloves, and salt. Mix them on low speed until they’re just combined, which should only take about 20 seconds. Now, add the cubed unsalted butter. Continue mixing at a medium-low speed for about 1 1/2 minutes, until the mixture looks sandy and like fine meal. This step is crucial for developing the cookie’s texture. Then, reduce the mixer speed to low and slowly add the unsulphured molasses and milk while the mixer is running. Mix until the dough is evenly moistened, about 20 seconds. Finally, increase the speed to medium and mix for another 10 seconds until everything is thoroughly combined.
- Maya’s Tip: The key here is not to overmix. We want the butter to remain slightly cool and not fully incorporated into a paste. This helps create a tender cookie and prevents spreading.
- Chill the Dough: Scrape the dough from the mixer bowl onto your work surface. Divide the dough in half. For each half, shape it into a round disk. Wrap each disk tightly in plastic wrap. You have two options for chilling: freeze the disks until firm, which takes about 20 to 30 minutes, or refrigerate them for at least 2 hours or even overnight.
- Maya’s Tip: Chilling the dough is a non-negotiable step for crinkle cookies. It allows the gluten to relax and the fat to firm up, which controls spreading and helps create those beautiful crinkled tops.
- Prepare for Baking: Preheat your oven to 350° F (175° C). Line two baking sheets with parchment paper. This prevents sticking and ensures even baking.
- Shape and Coat the Cookies: Take one disk of dough out of the refrigerator or freezer. Scoop out heaping tablespoons of dough. Gently roll each portion into a ball. It’s important not to overwork the dough at this stage; keep it cool to maintain its structure.
- Maya’s Tip: If the dough feels too warm or sticky, pop it back into the fridge for a few minutes. Overworked, warm dough will spread too much in the oven and won’t crinkle as nicely. Once you have your dough balls, roll each one in the granulated sugar until it’s completely coated. Then, transfer the sugared ball to the confectioners’ sugar and roll it again until it’s evenly coated. Place the coated dough balls about 1 inch apart on your prepared baking sheets.
Consider pairing these cookies with the vibrant cranberry gin spritz mocktail for a full holiday experience.
- Bake and Cool: Bake the cookies for 12 minutes, or until they appear set in the centers. Be careful not to overbake them. Let the cookies cool on the baking sheets for about 2 minutes before carefully transferring them to a wire rack to cool completely to room temperature. Once cooled, store your gingerbread crinkle cookies in an airtight container at room temperature for up to a week.
Baking Tips for Perfect Gingerbread Crinkle Cookies
- Cream the Butter and Sugar Properly: When you’re creaming the butter and brown sugar, make sure the butter is softened but still cool. This helps create pockets of fat that contribute to a tender cookie. Aim for a mixture that’s light and fluffy, but don’t overdo it.
- The Importance of Chilling the Dough: As I mentioned, chilling is key! It firms up the dough, making it easier to handle and preventing the cookies from spreading too much. This allows them to puff up and develop those lovely crinkles.
- Gentle Rolling Techniques: When you roll the dough into balls and then coat them in sugar, be gentle. You want to maintain the shape and avoid warming the dough too much. The double coating of sugar not only adds sweetness but also helps create the crinkle effect as the cookie bakes and spreads.
Troubleshooting: Why Didn’t My Gingerbread Crinkle Cookies Crinkle?
It can be disappointing when your cookies don’t turn out as expected, but don’t worry. Here are some common issues and how to fix them:
- Cookies Spreading Too Thin: This often happens if the dough is too warm when it goes into the oven, or if there isn’t enough flour. Ensure your dough is well-chilled and accurately measured. Also, double-check that your baking soda is fresh, as expired leavening agents can cause issues.
- Lack of Crinkling: The crinkle effect comes from the cookie spreading and the surface cracking. If your cookies didn’t crinkle, they might have been too cold, or perhaps they weren’t rolled in the sugars properly. Ensure a good coating of both granulated and confectioners’ sugar. Baking them for the full 12 minutes, or until the edges are just set, is also important.
- Cookies Being Too Dry: This can be caused by overbaking or incorrect ingredient ratios. Make sure to bake only until the centers are set, not golden brown. Also, ensure you’re using unsulphured molasses as directed, as its moisture content differs from other types.
Serving Suggestions for Gingerbread Crinkle Cookies
These cookies are wonderful on their own, but here are a few ways I love to serve them:
- With a Warm Drink: They pair beautifully with a steaming mug of hot chocolate or a rich, dark roast coffee. The warmth of the beverage complements the spices in the cookies perfectly.
- On a Festive Dessert Board: Arrange these crinkle cookies alongside other holiday treats like shortbread, peppermint bark, and fresh cranberries for a stunning presentation.
- As Edible Decorations: If you’re building a gingerbread house, these cookies can be used as decorative elements, adding a touch of chewy goodness to your edible masterpiece.
How to Store Gingerbread Crinkle Cookies
Proper storage is key to keeping these cookies fresh and delicious.
- Short-term storage: Once completely cooled, store the gingerbread crinkle cookies in an airtight container at room temperature. They should stay fresh for up to a week. I like to place a small piece of parchment paper between layers if I’m stacking them to prevent the sugary coating from sticking.
- Long-term storage: For longer storage, you can freeze the baked and cooled cookies. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw them at room temperature.
Can I Make Gingerbread Crinkle Cookies Ahead of Time?
Yes, you absolutely can! In fact, I often make the dough a day or two in advance.
- Refrigerating: After shaping the dough into disks and wrapping them in plastic wrap, you can store them in the refrigerator for up to 3 days. When you’re ready to bake, let the dough sit at room temperature for about 15-20 minutes to make it slightly more pliable for scooping, but ensure it’s still cold when you roll it into balls.
- Freezing: You can also freeze the dough disks for up to 3 months. Thaw them in the refrigerator overnight before proceeding with the recipe. If you need them sooner, you can thaw them at room temperature for about an hour, but again, ensure the dough remains firm and cold when you shape and bake.
For more ideas for bakes and sweets, feel free to explore similar recipes.
Gingerbread Crinkle Cookies: Dietary Modifications
While this recipe is wonderful as is, I know many of you have dietary needs. Here are some substitutions that often work well:
| Modification | Substitution | Notes |
|---|---|---|
| Gluten-Free | Use a good quality 1:1 gluten-free baking flour blend (e.g., Bob’s Red Mill 1-to-1) | Ensure the blend contains xanthan gum. You might need to slightly adjust the liquid if the dough seems too dry or too wet. |
| Vegan | Replace butter with vegan butter sticks. Replace milk with unsweetened plant-based milk (almond, soy, or oat). | Ensure the vegan butter is a solid stick type for best results. Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit 5 min) if binding is an issue, though the molasses and flour usually suffice. |
| Lower-Sugar | Replace brown sugar with a brown sugar substitute (e.g., erythritol-based). Replace granulated and confectioners’ sugar with appropriate low-carb/sugar-free alternatives. | Sugar substitutes can behave differently. You might need to experiment with amounts. Some substitutes can lead to a drier cookie. |
Other Gingerbread Recipes You Will Love
If you’re as obsessed with gingerbread as I am, you’ll want to check out these other recipes from my kitchen:
- Classic Gingerbread Cookies: These are perfect for cutting into shapes and decorating. They have a firmer texture ideal for holding their form.
- Soft Gingerbread Cake: A moist and tender cake bursting with gingerbread spices, topped with a simple cream cheese frosting.
FAQs About Gingerbread Crinkle Cookies
Can I use different types of molasses? What are the differences in flavor and texture?
You can use different types, but unsulphured molasses is ideal for this recipe. “Branded” or “Standard” molasses is similar to unsulphured but can sometimes have a slightly stronger flavor. Blackstrap molasses is very strong, dark, and bitter; it will significantly alter the flavor and can make cookies taste metallic. Light or dark treacle is also a possibility but has a slightly different flavor profile. For these crinkle cookies, unsulphured molasses provides the best balance of rich sweetness and classic gingerbread flavor.
What kind of flour works best for gingerbread crinkle cookies?
All-purpose flour is my go-to for these cookies because it provides a good structure and helps create that desirable chewy texture. A good quality gluten-free 1:1 blend can also work as a substitute if needed.
How to avoid cookies from spreading too thin?
Ensuring the dough is properly chilled is the most critical factor. Also, make sure your baking soda is fresh, and don’t overmix the dough after adding the wet ingredients. Accurate ingredient measurements are also vital.
How to ship these cookies so they arrive intact?
Let the cookies cool completely. Pack them snugly in an airtight container with a layer of parchment paper or wax paper between each cookie or layer. Fill any empty space in the container with packing material (like crumpled paper or bubble wrap) to prevent shifting. Then, place this container inside a larger box, again cushioning it well.
Do these cookies freeze well?
Yes, they freeze very well! Make sure they are completely cooled before freezing. Wrap them tightly in plastic wrap, then place them in a freezer-safe airtight container or bag for up to 2-3 months.
Conclusion
These Gingerbread Crinkle Cookies are more than just a treat; they’re a little bite of holiday cheer. The beautiful crinkled tops, the warm spices, and the perfectly chewy texture make them an absolute must-try this season. I hope you enjoy baking and sharing them as much as I do!
Have you tried making these cookies? I’d love to hear how they turned out for you in the comments below! If you have any questions, feel free to ask. Happy baking!
