When I want gingerbread flavor without rolling, cutting and decorating, I bake gingerbread crinkle cookies. They have everything I love about classic gingerbread, deep molasses, warm ginger and cinnamon, in a soft and chewy cookie with snowy cracks across the top. One bite and the whole kitchen smells like the holidays.
In this post I share why the dough cracks so beautifully, the spice blend I use, how long to chill, the double sugar roll for bright white tops, and plenty of variations. You will also find a troubleshooting table, make-ahead and freezing tips and answers to common questions. The printable recipe card is at the bottom of the post.
Why These Gingerbread Crinkle Cookies Work
These are close cousins of classic molasses cookies, with a little extra spice and a dramatic powdered sugar finish. The dough is soft and rich, so as it bakes the outside sets while the center keeps rising, splitting the sugar coating into deep, dark crinkles.
- Molasses for depth. Unsulphured molasses gives the rich, slightly bittersweet flavor and the chewy texture gingerbread is known for.
- Brown sugar for moisture. Packed brown sugar adds more molasses flavor and keeps the cookies soft for days.
- Baking soda for cracks. Soda reacts with the acidic molasses, giving lift and those wide, rustic cracks.
- A bold spice blend. Ginger leads, with cinnamon, cloves and a little nutmeg rounding it out.
- A short chill. One hour firms the butter so the dough is easy to roll and the cookies stay thick.
No rolling pin, no cookie cutters and no icing bags. Just scoop, roll, bake and enjoy. That is my favorite kind of holiday cookie, especially when the to-do list is long.
Ingredients You Will Need
You probably have most of these in the pantry already, especially if you bake through the holidays.
- Unsalted butter: Softened, so it creams well with the sugar.
- Dark brown sugar: Light brown works too, with a slightly milder flavor.
- Egg: One large egg at room temperature.
- Unsulphured molasses: Regular or mild molasses. Avoid blackstrap, which is bitter and overpowering here.
- Vanilla extract: Softens the spices and rounds out the flavor.
- All-purpose flour: Spooned and leveled, or weighed for accuracy.
- Baking soda and salt: Soda for lift and cracks, salt for balance.
- Ground ginger, cinnamon, cloves and nutmeg: Use fresh spices for the boldest gingerbread flavor.
- Granulated and powdered sugar for rolling: The two-layer coating that makes the crinkles pop.
How to Make Gingerbread Crinkle Cookies
The dough comes together in about fifteen minutes with a mixer. Give it at least one hour in the fridge before rolling.
- Whisk the dry ingredients. In a medium bowl, whisk the flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg.
- Cream the butter and sugar. Beat the butter and brown sugar for 2 minutes, until light and creamy.
- Add the wet ingredients. Beat in the egg, then the molasses and vanilla, scraping the bowl so everything is smooth.
- Mix the dough. Add the dry ingredients on low speed just until no streaks of flour remain.
- Chill. Cover and refrigerate for at least 1 hour, or up to 3 days.
- Set up. Heat the oven to 350°F (175°C), line two baking sheets with parchment and fill one shallow bowl with granulated sugar and another with powdered sugar.
- Roll the cookies. Scoop 1-tablespoon balls, roll them in granulated sugar, then coat them thickly in powdered sugar.
- Bake. Place 2 inches apart and bake one sheet at a time for 9 to 11 minutes, until the tops are cracked and the edges are just set.
- Cool. Let the cookies rest on the pan for 5 minutes, then move them to a wire rack.
These cookies firm up as they cool, so they will seem very soft when you take them out. That is exactly right. Overbaked gingerbread crinkle cookies turn crisp instead of chewy.
My Favorite Gingerbread Spice Blend
Gingerbread flavor is all about the balance of spice and molasses. My blend uses 1 tablespoon of ground ginger, 1 1/2 teaspoons of cinnamon, 1/2 teaspoon of cloves and 1/4 teaspoon of nutmeg. Ginger is the star, cinnamon adds warmth, and cloves bring that classic deep, almost peppery note. Nutmeg rounds everything out.
If you love a bold, spicy cookie, add 1/4 teaspoon of black pepper or 1/2 teaspoon of allspice. For a gentler cookie that kids love, reduce the ginger to 2 teaspoons. Ground spices lose their punch over time, so if your jar of ginger has been in the cabinet since last December, it is worth buying a fresh one.
A quick way to test your spices is to rub a pinch between your fingers and smell it. Fresh ground ginger should smell sharp and warm right away. If you have to search for the aroma, the cookies will taste flat, no matter how much molasses you add.
Molasses Crinkle Cookies vs. Gingerbread Cookies
Classic cut-out gingerbread men cookies use a stiffer dough with more flour, so they hold their shape for decorating and bake up firmer. Molasses crinkle cookies use a softer, richer dough that spreads a little and cracks, giving a chewy texture. This recipe sits in the middle, with gingerbread-level spice and a soft molasses cookie texture.
If you want the softest, pillowy version of a molasses cookie without the powdered sugar, try my soft spiced molasses cookies, which are rolled in coarse sugar only. Both are wonderful on a holiday cookie tray, and the dough for each freezes beautifully.
Tips for the Best Crinkles
- Roll in granulated sugar first. It forms a dry barrier so the powdered sugar does not melt into the damp dough.
- Coat the balls thickly in powdered sugar and roll them right before baking, not in advance.
- Keep the dough cold between batches. Cold dough spreads less and cracks more sharply.
- Do not overbake. Pull the cookies when the edges are set and the centers still look puffy and soft.
- Use a cookie scoop for even sizes so every cookie bakes at the same rate.
Pair these with my fudgy chocolate crinkle cookies for a two-tone platter, and slice a loaf of moist gingerbread loaf cake for gingerbread fans. Browse my dessert recipes for more holiday baking inspiration.
Planning a Holiday Cookie Baking Day
Gingerbread crinkle cookies are one of the easiest cookies to fit into a big December baking plan, because the dough is happiest made ahead. Here is how I spread the work out so baking day feels relaxed instead of rushed.
- Up to 3 months ahead: Mix the dough, roll it into uncoated balls and freeze them in a labeled bag.
- Up to 3 days ahead: If you prefer, mix the dough and keep it covered in the fridge. The spices get even better.
- Baking day: Set out bowls of granulated and powdered sugar, heat the oven and roll each tray just before it goes in.
- One to two hours later: Once the cookies are completely cool, pack them into tins with parchment between the layers.
For cookie exchanges, a single batch makes about three dozen cookies, which is usually the right amount. Double the recipe if you are filling gift boxes for neighbors, teachers and coworkers. The dough doubles perfectly in a stand mixer, and baking one sheet at a time while the next tray waits in the fridge keeps every cookie thick, chewy and cracked just right.
Easy Variations
- White chocolate chip: Fold in 3/4 cup of mini white chocolate chips before chilling.
- Orange gingerbread: Add 1 tablespoon of finely grated orange zest with the butter and sugar.
- Crystallized ginger: Stir in 1/3 cup of finely chopped crystallized ginger for chewy, spicy pops.
- Sandwich cookies: Fill two cooled cookies with cream cheese frosting or vanilla ice cream.
- Chocolate gingerbread: Replace 1/4 cup of the flour with cocoa powder.
- Sugar only: Skip the powdered sugar and roll in coarse sparkling sugar for a glittering crunchy top.
Common Mistakes and How to Fix Them
| Problem | Likely cause | How to fix it |
|---|---|---|
| Powdered sugar melted | Skipped the granulated sugar roll | Roll in granulated sugar first, then coat thickly in powdered sugar. |
| Cookies spread flat | Dough too warm or butter too soft | Chill at least 1 hour and keep the dough cold between trays. |
| Bitter flavor | Blackstrap molasses | Use regular unsulphured or mild molasses. |
| Hard, crisp cookies | Overbaked | Bake just until the edges set and the centers still look soft. |
| Weak spice flavor | Old ground spices | Use fresh ginger and cinnamon and measure generously. |
| Dough too sticky to roll | Not chilled long enough | Chill longer or dust your hands with powdered sugar. |
Make Ahead, Storage and Freezing
The dough can be covered and refrigerated for up to 3 days, and the spices actually deepen as it rests. To freeze, roll uncoated dough balls, freeze them on a tray, then transfer them to a freezer bag for up to 3 months. Thaw in the fridge for about 30 minutes, roll in both sugars and bake, adding a minute if needed.
Store baked cookies in an airtight container at room temperature for up to 1 week. A slice of bread in the container helps keep them soft. Baked cookies freeze well for up to 3 months. Give older cookies a fresh dusting of powdered sugar before serving.
These cookies are lovely with hot coffee, chai or a glass of cold milk, and they ship well in tins for holiday gifts. Separate layers with parchment to keep the white coating neat.
The dough contains raw egg and raw flour, so wait until the cookies are baked to enjoy them. The FDA explains the risks of eating raw dough.
Frequently Asked Questions
What is the difference between gingerbread and molasses cookies?
Both use molasses and spice, but gingerbread usually has more ginger and a bolder spice blend. Molasses cookies are often softer and milder.
Can I use blackstrap molasses?
I do not recommend it. Blackstrap is very bitter and can overpower the cookies. Use regular unsulphured molasses.
Do I have to chill the dough?
Yes. One hour firms the butter so the dough is easy to roll and the cookies stay thick with sharp cracks.
Why did my powdered sugar disappear?
The dough moisture dissolved it. Roll in granulated sugar first, then coat thickly in powdered sugar right before baking.
How long do gingerbread crinkle cookies stay soft?
Up to 1 week in an airtight container at room temperature, especially with a slice of bread tucked inside.
Ready to bake? Here is the full printable gingerbread crinkle cookies recipe with exact measurements, chilling time and estimated nutrition.
Gingerbread Crinkle Cookies
Ingredients
Method
- Whisk the flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg in a medium bowl.
- Beat the butter and brown sugar for 2 minutes until light and creamy.
- Beat in the egg, then the molasses and vanilla until smooth.
- Add the dry ingredients on low speed just until combined.
- Cover and refrigerate for at least 1 hour or up to 3 days.
- Heat the oven to 350°F (175°C) and line baking sheets with parchment.
- Scoop 1-tablespoon balls. Roll each in granulated sugar, then coat thickly in powdered sugar.
- Place 2 inches apart and bake one sheet at a time for 9 to 11 minutes, until cracked on top and just set at the edges.
- Cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
I hope these cozy gingerbread crinkle cookies fill your kitchen with holiday spice. If you bake a batch, please leave a comment and a star rating below and tell me which variation you tried. Happy baking, friends. Chef Amber
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