Gingerbread Crinkle Cookies: The Perfect Holiday Cookie with a Spiced Twist

Last Updated on November 8, 2025 by Chef Josie

If you love the cozy flavors of gingerbread and the classic look of crinkle cookies, these Gingerbread Crinkle Cookies are about to become your new holiday favorite. Soft, chewy, and perfectly spiced with ginger, cinnamon, and molasses, they capture everything magical about Christmas in one bite.

Each cookie is rolled in powdered sugar before baking, creating that signature snowy crackle effect that makes them look as festive as they taste. These cookies are ideal for Christmas cookie exchanges, holiday dessert platters, or simply enjoying with a cup of hot cocoa by the tree.

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Why You’ll Love These Gingerbread Crinkle Cookies

• Perfectly spiced: The warm blend of ginger, cinnamon, and cloves gives that classic holiday flavor.
• Soft and chewy: Moist molasses keeps them tender inside with crisp edges.
• Beautifully festive: The crackled powdered sugar tops look like snow-dusted cookies.
• Easy to make: Simple ingredients and no fancy equipment needed.
• Freezer-friendly: Make ahead and bake fresh anytime during the holidays.

Ingredients

• 2¼ cups all-purpose flour
• 1½ tsp ground ginger
• 1 tsp cinnamon
• ¼ tsp cloves
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ⅓ cup molasses
• 1 large egg
• ½ cup granulated sugar (for rolling)
• ½ cup powdered sugar (for coating)

Instructions

1. Preheat oven: Set oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Mix dry ingredients: Whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
3. Cream butter and sugar: Beat butter and brown sugar until creamy. Add molasses and egg, mixing well.
4. Combine: Gradually add dry ingredients to the wet mixture until a dough forms.
5. Chill dough: Cover and refrigerate for at least 1 hour (this helps achieve perfect crinkles).
6. Roll and coat: Scoop tablespoon-sized dough balls, roll in granulated sugar, then in powdered sugar.
7. Bake: Place on prepared sheets and bake 9–11 minutes, until tops are cracked and edges set.
8. Cool: Let cookies rest on the tray for 5 minutes before transferring to a cooling rack.

Notes and Top Tips

• Chill dough to prevent cookies from spreading too much.
• Use unsulfured molasses for the best flavor.
• Don’t overbake; cookies should still look slightly soft in the center when removed.
• For stronger spice, add a pinch of black pepper or nutmeg.
• Store in an airtight container for up to 1 week or freeze up to 2 months.

Serving Suggestions and Variations

These Gingerbread Crinkle Cookies are perfect for holiday parties, cookie swaps, and Christmas dessert trays. Their snowy tops and spicy aroma make them irresistible.

Variations:

• Chocolate Ginger Crinkles: Add ¼ cup cocoa powder for a richer flavor.
• Lemon Ginger Crinkles: Add 1 tsp lemon zest for a bright twist.
• Glazed Version: Drizzle with vanilla icing once cooled for an elegant touch.
• Gingerbread Sandwich Cookies: Spread cream cheese frosting between two cookies for a decadent treat.

Storage and Freezing Tips

• Room Temperature: Store cookies in a sealed tin for up to 7 days.
• Refrigerate Dough: Keep dough chilled for up to 3 days before baking.
• Freeze Dough Balls: Freeze pre-rolled dough (before coating in sugar) up to 2 months. Thaw slightly and roll in sugar before baking.
• Freeze Baked Cookies: Cool completely and freeze in layers separated by parchment paper.

Why You’ll Make Them Again

These Gingerbread Crinkle Cookies combine the warmth of gingerbread with the beauty of traditional crinkle cookies. Every bite tastes like Christmas: comforting, soft, and just the right amount of spice.

They’re simple to bake, easy to decorate, and guaranteed to impress everyone from holiday guests to Santa himself. A true holiday baking essential that deserves a spot in your yearly Christmas cookie lineup.

FAQs

1. Why did my cookies not crack?
The dough may have been too warm. Chill it before baking, and ensure the powdered sugar coating is thick enough.

2. Can I make these cookies gluten-free?
Yes, substitute with a 1:1 gluten-free baking flour blend for great results.

3. What kind of molasses works best?
Use unsulfured molasses for a mild sweetness; avoid blackstrap molasses, which can taste bitter.

4. Can I double this recipe for cookie exchanges?
Absolutely; this recipe doubles perfectly and makes about 40 cookies per batch.

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