Gingerbread Crinkle Cookies

Name: Gingerbread Crinkle Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 cup unsalted butter; 1.5 cups packed brown sugar; 1 large egg; 1 teaspoon molasses; 3.5 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground ginger; 0.5 teaspoon ground cloves; 0.5 teaspoon ground cinnamon; 0.5 teaspoon salt; 1 cup powdered sugar

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Okay, friends, let’s talk Gingerbread Crinkle Cookies. These aren’t your average gingerbread cookies. I’m talking about that perfect, slightly chewy, deeply spiced bite with a beautiful crinkled top dusted in powdered sugar. They’re like a lovechild between classic gingerbread and those super popular chocolate crinkle cookies, but, dare I say, even better? Seriously, if you love the warm, comforting flavors of gingerbread and the satisfying crackle of a crinkle cookie, get ready to fall head over heels. They are addictive. My family starts begging me to make them as soon as the first leaf falls!

What is gingerbread crinkle cookies?

Think of it this way: Gingerbread Crinkle Cookies are basically soft, chewy gingerbread cookies that get rolled in powdered sugar before baking. As they bake, they spread and crack on top, creating those gorgeous, signature crinkles that give them their name. It’s essentially a spiced gingerbread dough that’s been given a delightful, sugary makeover. The name comes from the crackled effect the sugar makes on the surface of the cookie as it bakes and the gingerbread flavor. They’re much softer than traditional gingerbread men, and honestly, much easier to make! I love the contrast between the warm, spicy gingerbread and the sweet, almost cooling, powdered sugar coating.

Why do I love this recipe?

There are so many reasons why these Gingerbread Crinkle Cookies will become a staple in your baking rotation. First and foremost, the flavor is out of this world. We’re talking that classic gingerbread warmth – cinnamon, ginger, cloves, molasses – all mingling together in perfect harmony. But it’s not just about the spices. The texture is incredible too – soft and chewy on the inside with a slightly crisp edge and that melt-in-your-mouth powdered sugar coating.
What I love most about this is how surprisingly simple they are to make. Seriously, don’t let the fancy appearance fool you. The dough comes together quickly, and the rolling process is actually kind of therapeutic. Plus, they’re incredibly budget-friendly. Most of the ingredients are pantry staples, so you can whip up a batch whenever the craving strikes.
And finally, they’re so versatile! They are absolutely perfect with a cup of hot cocoa on a cold winter evening, a great addition to any holiday cookie platter, or even a fun afternoon treat for the kids. If you’re already a fan of snickerdoodles or ginger snaps, these crinkle cookies will blow your mind. They have a similar ease to snickerdoodles but with a festive gingerbread twist. This recipe is a winner in my book!

How do you make gingerbread crinkle cookies?

Quick Overview

Making these Gingerbread Crinkle Cookies is easier than you might think! We’ll start by creaming together butter and sugar, then adding molasses and eggs for moisture. Next comes the dry ingredients – all those glorious spices! After chilling the dough (crucial for those perfect crinkles), you’ll roll them into balls, coat them in powdered sugar, and bake until they’re soft and crackled. That’s it! The key is to not overbake them, so they stay nice and chewy.

Ingredients

For the Cookies: Cookies are a
* 1/2 cup (1 stick) unsalted butter, softened: Make sure your butter is truly softened, but not melted. I usually take mine out of the fridge about an hour before starting.
* 3/4 cup granulated sugar: Adds sweetness and helps create that perfect chewy texture.
* 1/4 cup molasses: This is what gives the cookies that classic gingerbread flavor and dark color. I prefer unsulphured molasses.
* 1 large egg: Binds the ingredients together.
* 2 1/4 cups all-purpose flour: Use a good quality all-purpose flour. Spoon and level it into your measuring cup to avoid using too much.
* 2 teaspoons ground ginger: The star of the show!
* 1 teaspoon ground cinnamon: Adds warmth and depth of flavor.
* 1/2 teaspoon ground cloves: A little goes a long way with cloves, so don’t overdo it!
* 1/2 teaspoon baking soda: Helps the cookies rise and gives them a soft texture.
* 1/4 teaspoon salt: Balances the sweetness and enhances the other flavors.

For Coating:
* 1 cup powdered sugar: This is what creates the signature crinkled top. Don’t skip it!

How do I follow step

Step 1: Preheat & Prep Pan

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. How do I clean cookies? I’ve skipped the parchment paper before and regretted it every time!

Step 2: Cream Butter & Sugar

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. You want the mixture to be pale and airy, which incorporates air and helps create a tender cookie.

Step 3: Add Molasses & Egg

Beat in the molasses and egg until well combined. Why does molasses make the mixture darker? Make sure everything is fully incorporated; scraping down the sides of the bowl can help.

Step 4: Whisk Dry Ingredients

In a separate bowl, whisk together the flour, cinnamon, cloves, baking soda, and salt. Set aside. What is the best way to whisk baking soda and spices into flour? What are the ingredients in a cookie?

Step 5: Combine Wet & Dry

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix! Overmixing the flour can result in hard cookies. When the flour disappears, stop mixing.

Step 6: Chill the Dough

Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours. What is a crucial step? How do you chill the dough to prevent it from spreading? I know it’s hard to wait, but trust me, it’s worth it.

Step 7: Roll into Balls & Coat

Once the dough is chilled, preheat your oven to 350°F (175°C). Scoop out rounded tablespoons of dough and roll them into balls. Then, roll each ball in powdered sugar, making sure they are fully coated. The powdered sugar is what creates that beautiful crinkled effect.

Step 8: Bake

Place the sugar-coated dough balls on the prepared baking sheet, leaving about 2 inches between each. Bake for 10-12 minutes, or until the edges are set and the tops are cracked. What do you like about a potato? I usually set a timer for 10 minutes and then check them every minute after that.

Step 9: Cool & Enjoy

Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. To cool completely. This prevents them from breaking. What are the best foods to eat warm? They never last long at my house!

What should I serve it with?

Gingerbread Crinkle Cookies are incredibly versatile and can be enjoyed in so many different ways.

For Breakfast:What are some good ways to start your day with a cup of coffee? What are some good Side Dishes to serve with a cappuccino?

For Brunch:Serve them on a pretty platter alongside other brunch favorites like muffins, scones, and fruit. What are some of the best ways to add festive flair to a brunch table?

As Dessert:What are some of the best after-dinner treats? Serve with vanilla Ice Cream or whipped cream for an extra indulgent treat.

For Cozy Snacks: Curl up on the couch with a warm blanket, a cup of hot cocoa, and a plate of these Gingerbread Crinkle Cookies. It’s the ultimate comfort combination!

My family loves to eat them while watching holiday movies. It’s become a tradition! How do you decorate gingerbread houses? What are the possibilities?

How do you make gingerbread crinkle cookies?

How do I make Gingerbread Crinkle Cookies? What are some tips for a beginner?

Butter Basics: Make sure your butter is softened, but not melted. Truly. I ruined several batches before learning this one. If it’s too soft, the cookies will spread too much.

Don’t Overmix: Be careful not to overmix the dough. Overmixing develops the gluten in the flour, which can result in tough cookies. Mix until just combined.

Chill Out:Don’t skip the chilling step! How do you chill cookies? How do flavors meld together? Is it worth the wait? I usually make the dough the night before and bake them the next day.

Powdered Sugar Power: What areHow do you create a crinkled top? The more powdered sugar, the better!

Baking Bliss:Keep a close eye on cookies while they’re baking. You want them to be soft and chewy, not hard and crispy. I usually start checking the tops of the cakes within 10 minutes.

Spice It Up: Feel free to adjust the spices to your liking. If you prefer a stronger ginger flavor, add a bit more ginger. If you like a bit of heat, add a pinch of cayenne pepper.

Molasses MattersI prefer using unsulphured molasses, but you can use regular mole if that’s what you have on hand. Just keep in mind that regular molasses has a slightly stronger flavor.

Experiment with extracts:What are some ways to add extra flavor to a smoothie?

These are all things I’ve learned over time. Don’t be afraid to experiment and find what works best for you!

Storing and Reheating Tips

Want to keep your Gingerbread Crinkle Cookies fresh and delicious for as long as possible? Here are some storing and reheating tips!

Room Temperature: Store the cookies in an airtight container at room temperature for up to 3-5 days. They will stay soft and chewy.

Refrigerator Storage: For longer storage, you can store the cookies in an airtight container in the refrigerator for up to a week. However, they may become a bit firmer in the fridge, so I recommend letting them come to room temperature before enjoying them.

Freezer Instructions: To freeze the cookies, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. When ready to eat, thaw them at room temperature for a few hours.

Glaze Timing Advice: These cookies aren’t glazed, they’re dusted in powdered sugar, but it’s still best to dust them right before baking for the best crackle effect.

I’ve found that storing them properly is key to keeping that soft, chewy texture. If they start to dry out, pop them in the microwave for a few seconds to soften them up.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can! I recommend using a high-quality gluten-free all-purpose flour blend that contains xanthan gum. Replace the regular flour with the gluten-free blend in a 1:1 ratio. Keep an eye on the dough’s consistency; gluten-free flours can sometimes be drier, so you might need to add a tablespoon or two of milk to bring it together. The texture of the baked cookies may be slightly different, but they will still be delicious!

What kind of molasses is best?

I prefer unsulphured molasses because it has a milder, sweeter flavor. Sulphured molasses has a more robust, slightly bitter taste. Either will work in this recipe, but the unsulphured will give you a slightly more delicate gingerbread flavor.

Can I use brown sugar instead of granulated sugar?

You can substitute brown sugar for granulated sugar, but the cookies will be slightly chewier and have a more molasses-like flavor. If you do substitute, use light brown sugar for the best results.

How can I adjust the sweetness level?

If you prefer a less sweet cookie, you can reduce the amount of granulated sugar by a tablespoon or two. You can also use a natural sweetener like honey or maple syrup, but keep in mind that this will change the texture and flavor of the cookies slightly.

What if my dough is too sticky to roll?

If your dough is too sticky, it probably wasn’t chilled enough. Place the dough back in the refrigerator for another 30 minutes to an hour to firm it up. You can also lightly flour your hands and the surface you’re working on to prevent the dough from sticking.

Final Thoughts

These Gingerbread Crinkle Cookies are truly a special treat. They’re easy to make, bursting with warm, comforting flavors, and have a texture that’s simply irresistible. They’re perfect for the holidays, but honestly, I make them year-round because they’re just that good. They disappear in minutes at any gathering! If you’re looking for a new cookie recipe to add to your repertoire, this is definitely one you need to try. If you enjoyed this recipe, you might also like my recipe for classic gingerbread men or my snickerdoodle recipe. Happy baking! I can’t wait to hear how yours turn out. Be sure to leave a comment and let me know what you think, and don’t forget to rate the recipe if you loved it. If you try any variations, let me know – I’m always looking for new ideas!

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