Gingerbread Crinkle Cookies

Okay, so you have to try these. These Gingerbread Crinkle Cookies are like cozy little hugs in cookie form. I made them last week, and wow—they disappeared fast.

They’re soft, chewy, and full of warm holiday spices. You get that classic gingerbread flavor, but with a fun crinkly sugar top. They look so cute and taste even better.

Every bite is sweet, a little spicy, and totally melt-in-your-mouth. I always make a double batch because they go quick. And yeah, they make the whole house smell like Christmas.

So if you love easy cookies that feel extra special, you’ve got to make these. I’ll show you exactly how I do it. Let’s bake some holiday magic together.

Why You’ll Love This Recipe

• Spiced to Perfection: Every bite offers a balanced blend of ginger, cinnamon, and cloves.
• Soft and Chewy: These cookies stay soft in the middle with crinkly edges and a slightly crisp exterior.
• Holiday Favorite: They’re festive, crowd-pleasing, and make a beautiful addition to any cookie box.
• Make-Ahead Friendly: Chill the dough in advance and bake later for fresh cookies when needed.
• Beginner Friendly: Simple ingredients, easy steps—ideal for bakers of any skill level.

What You Need to Know Before You Start

Prep Time & Bake Time:
Prep Time: 20 minutes (plus 1 hour chill time)
Bake Time: 10–12 minutes
Total Time: About 1 hour 30 minutes

Servings:
This recipe yields about 24 cookies—plenty for sharing, gifting, or stashing away for late-night cravings.

Difficulty:
Beginner-friendly. No fancy tools or techniques—just careful measuring and a little patience during chilling.

Required Kitchen Tools

To make these gingerbread crinkle cookies, you’ll need:

• Mixing Bowls: One for dry ingredients, one for wet.
• Hand Mixer or Stand Mixer: For creaming the butter and sugar smoothly.
• Whisk & Spatula: For combining and folding ingredients.
• Cookie Scoop (1.5 tbsp): For even-sized cookies.
• Baking Sheets & Parchment Paper: Prevents sticking and makes cleanup easy.
• Wire Cooling Rack: Helps cookies set and cool without overbaking on the tray.

Ingredients for Gingerbread Crinkle Cookies

Here’s what you’ll need to make these soft, chewy, beautifully cracked cookies (exact measurements are in the recipe card below):

• All-Purpose Flour: The base of the cookie—keep it spooned and leveled for accuracy.
• Baking Soda: Gives the cookies their rise and soft texture.
• Warm Spices: Ground ginger, cinnamon, and cloves bring that deep holiday warmth.
• Salt: Balances the sweetness and brings out the spice.
• Unsalted Butter: Softened to room temperature for easy creaming.
• Dark Brown Sugar: Adds deep molasses flavor and moisture.
• Molasses: Essential for the gingerbread flavor—use unsulphured molasses.
• Milk: Helps bind and soften the dough slightly.
• Granulated Sugar: Used for rolling to give the cookies a crisp outer layer.
• Confectioners’ Sugar: For that iconic snow-dusted crinkle effect.

Variations for Gingerbread Crinkle Cookies

• Add Orange Zest: Mix in 1 tsp of fresh orange zest to brighten up the spices.
• Make Them Spicier: Add a pinch of cayenne or increase the ground ginger for extra warmth.
• Dip in Chocolate: After baking and cooling, dip half of each cookie in melted dark chocolate.
• Gluten-Free Option: Use a 1:1 gluten-free all-purpose flour blend—results may vary slightly in texture.
• Add Texture: Mix in finely chopped crystallized ginger or mini chocolate chips for a twist.

How to Make Gingerbread Crinkle Cookies – Step-by-Step Instructions

1. Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cinnamon, ground ginger, cloves, and salt. Set it aside—this is your spice base.

2. Cream the Butter and Sugar

In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and dark brown sugar on medium speed until light and fluffy. This should take about 2–3 minutes.

3. Add the Molasses and Milk

Beat in the molasses and milk until fully combined. The mixture will be sticky and thick, but that’s exactly what you want.

4. Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet ingredients. Mix on low speed or fold with a spatula until a soft, sticky dough forms. Scrape down the sides of the bowl as needed.

5. Chill the Dough

Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. Chilling helps the dough firm up and enhances flavor, while also preventing the cookies from spreading too much.

6. Preheat Oven and Prep Coatings

Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper. In two separate shallow bowls, place granulated sugar in one and confectioners’ sugar in the other.

7. Roll and Coat the Dough

Scoop the chilled dough using a 1.5-tablespoon cookie scoop. Roll each ball first in granulated sugar (for crispness), then in confectioners’ sugar (for crinkle effect). Coat thoroughly for best visual results.

8. Bake

Place the coated dough balls on the prepared baking sheets about 2 inches apart. Bake for 10–12 minutes, or until the edges are just set and the tops have a nice crinkled appearance.

9. Cool the Cookies

Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack. They’ll continue to set as they cool and stay soft in the center.

Serving and Decoration

How to Serve Gingerbread Crinkle Cookies

These cookies shine on their own, but here are a few serving ideas to elevate the experience:

• Holiday Cookie Trays: Pair with sugar cookies, peppermint bark, or snickerdoodles for a colorful display.
• With Coffee or Tea: Their spiced flavor makes them a cozy companion to chai, black tea, or a warm latte.
• With Whipped Cream or Ice Cream: Serve warm cookies with a scoop of vanilla or cinnamon ice cream.
• Gift-Ready Packaging: Stack in parchment-lined cookie boxes or wrap in cellophane bags with ribbon for homemade gifts.

Storing Gingerbread Crinkle Cookies

• Room Temperature: Store in an airtight container at room temp for up to 5 days.
• Freezer (Baked Cookies): Freeze cooled cookies in a single layer, then transfer to a freezer bag. Freeze for up to 3 months.
• Freezer (Cookie Dough): Scoop and freeze raw dough balls. Thaw slightly before rolling in sugars and baking.

Nutrition Information

Nutrient	Per Cookie (1 of 24)
Calories	~120
Total Fat	4.5g
Saturated Fat	2.8g
Carbohydrates	19g
Sugars	11g
Protein	1g
Fiber	0.3g
Sodium	90mg

Note: Nutritional values are approximate and may vary based on brands used.

Gingerbread Cookie FAQs

Can I make the dough ahead of time?
Yes. Chill it overnight, or freeze dough balls for future use. Just thaw slightly before baking.

Why didn’t my cookies crinkle properly?
Your dough may have been too warm, or the coating too light. Be generous with the confectioners’ sugar and chill the dough well.

Can I reduce the sugar?
You can slightly reduce the brown sugar, but don’t skip the coating sugars—they help create the crackle.

Conclusion

Gingerbread Crinkle Cookies are the kind of cozy treat that never goes out of season. With deep molasses flavor, a warm spice profile, and that signature crinkle coat, they’re easy to make but feel extra special. Whether you’re sharing them with friends or keeping them all to yourself (no judgment), these cookies bring comfort and joy in every bite.