BEST GINGERBREAD CRINKLE COOKIES EVER

Tired of gingerbread cookies that snap like crackers? Imagine sinking your teeth into a soft, chewy cookie bursting with warm gingerbread spices, its crackled surface dusted with sweet powdered sugar. These Gingerbread Crinkle Cookies deliver that perfect combination of flavor and texture you’ve been dreaming of, making your holiday baking a guaranteed success!

The Magic Behind These Cookies

Okay, friend, let’s get real. We’ve all had those moments in the kitchen where things don’t go exactly as planned. Maybe your cookies spread too thin, or they’re dry and crumbly. But trust me, these Gingerbread Crinkle Cookies are different. I’ve tweaked and tested this recipe until it’s practically foolproof, guaranteeing a batch of perfectly soft, chewy, and deliciously spiced cookies every single time. The secret? It’s all in the balance of ingredients and a little chilling time to let the flavors meld.

Ingredients: Your Shopping List

Before we dive into the baking process, let’s make sure you have everything you need. Here’s what you’ll be gathering:

Dry Ingredients:

• 2 1/4 cups (281g) all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

Wet Ingredients:

• 3/4 cup (1 1/2 sticks or 170g) unsalted butter, softened
• 3/4 cup (150g) packed light brown sugar
• 1/2 cup (120ml) molasses
• 1 large egg
• 1 teaspoon vanilla extract

For Rolling:

• 1/2 cup granulated sugar
• 1/2 cup powdered sugar

Step-by-Step Instructions: Let’s Get Baking!

Alright, grab your apron, put on some holiday tunes, and let’s get these Gingerbread Crinkle Cookies baking! I’m going to walk you through each step, so don’t worry if you’re a beginner baker. You got this!

Step 1: Whisk the Dry Ingredients

1. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. This ensures that the spices are evenly distributed throughout the dough.

Step 2: Cream the Butter and Sugar

1. In a large bowl (or the bowl of a stand mixer), cream together the softened butter and brown sugar until light and fluffy. This usually takes about 3-5 minutes. Scraping down the sides of the bowl occasionally will help ensure everything is evenly mixed. This is a *crucial* step! Properly creaming the butter and sugar incorporates air into the dough, which contributes to the cookie’s light and airy texture.

Step 3: Add the Wet Ingredients

1. Beat in the molasses, egg, and vanilla extract until well combined. The mixture might look a little curdled at this point, but don’t worry, it will come together when you add the dry ingredients.

Step 4: Combine Wet and Dry

1. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can develop the gluten in the flour, resulting in tough cookies.

Step 5: Chill the Dough

1. Cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight. This is a *must*! Chilling allows the flavors to meld together and prevents the cookies from spreading too much in the oven.

Step 6: Preheat and Prepare

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a small bowl, combine the granulated sugar and powdered sugar.

Step 7: Roll and Coat

1. Roll the chilled dough into 1-inch balls.
2. Roll each ball in the sugar mixture, making sure it’s completely coated.

Step 8: Bake!

1. Place the coated cookie dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
2. Bake for 8-10 minutes, or until the edges are set and the tops are starting to crackle.

Step 9: Cool and Enjoy

1. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
2. Now, grab a glass of milk and enjoy your delicious Gingerbread Crinkle Cookies!

Troubleshooting & Tips: Your Cookie SOS Guide

Even with the best recipes, sometimes things can go a little sideways. Here are some common issues and how to fix them:

• Cookies spreading too thin: Make sure your butter wasn’t *too* soft. It should be softened but still cool to the touch. Also, ensure you chilled the dough for the recommended time. If the dough is still too soft, try chilling it for another 30 minutes.
• Cookies are dry: Don’t overbake them! 8-10 minutes is usually perfect. Also, make sure you’re measuring your flour correctly. Spoon it into the measuring cup and level it off, rather than scooping it directly from the bag.
• Cookies aren’t crackling: Make sure you’re using enough powdered sugar in the coating. The powdered sugar is what creates that beautiful crackled effect.
• Flavor is bland: Don’t be afraid to adjust the spices to your liking! If you like a stronger ginger flavor, add a little more ginger. If you prefer a more subtle spice, reduce the amount of cloves and nutmeg.

Variations: Spice It Up (Literally!)

Want to put your own spin on these Gingerbread Crinkle Cookies? Here are a few ideas:

• Chocolate Gingerbread: Add 1/4 cup of unsweetened cocoa powder to the dry ingredients for a chocolatey twist.
• Lemon Glaze: Drizzle the cooled cookies with a simple lemon glaze made from powdered sugar and lemon juice.
• Spiced Sugar Coating: Add a pinch of cinnamon or nutmeg to the granulated sugar and powdered sugar mixture for an extra layer of flavor.
• Add Some Zest: Include orange or lemon zest into the dough for a citrusy kick.

More Delicious Fall & Holiday Treats

If you love baking during the fall and holiday seasons, be sure to check out some of my other favorite recipes. You might enjoy these Pumpkin Cookies. Or perhaps, these Pumpkin Cinnamon Cookies. These Cinnamon Roll Cookie Magic are a big hit! For apple lovers, you can try these Caramel Apple Cookies or these Gooey Caramel Apple Cookies. And if you’re feeling adventurous, why not try these Apple Pie Cookies!

Storing Your Gingerbread Crinkle Cookies

These cookies are best stored in an airtight container at room temperature. They’ll stay fresh for up to 5 days (if they last that long!). You can also freeze the baked cookies for up to 2 months. Just thaw them at room temperature before serving.

Final Thoughts: Happy Baking!

So there you have it – my absolute favorite Gingerbread Crinkle Cookie recipe. I truly hope you love them as much as I do! Remember, baking is all about having fun and experimenting. Don’t be afraid to get creative and make these cookies your own. Happy baking, my friend, and may your holidays be filled with warm cookies and even warmer memories!

Lady Maria

Best Gingerbread Crinkle Cookies Ever

These Gingerbread Crinkle Cookies offer a delightful combination of soft, chewy texture and warm gingerbread spices, finished with a crackled, powdered sugar coating. This recipe is designed to be practically foolproof, ensuring a batch of perfectly spiced and satisfying cookies every time.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup granulated sugar
• 1/2 cup powdered sugar

Equipment

• medium bowl
• Large bowl
• Stand mixer or hand mixer
• measuring cups and spoons
• whisk
• Spatula
• Plastic wrap
• Baking sheets
• parchment paper
• small bowl
• wire rack

Method

 

1. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
2. In a large bowl (or the bowl of a stand mixer), cream together the softened butter and brown sugar until light and fluffy (3-5 minutes), scraping down the sides of the bowl occasionally.
3. Beat in the molasses, egg, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
5. Cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight.
6. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
7. In a small bowl, combine the granulated sugar and powdered sugar.
8. Roll the chilled dough into 1-inch balls.
9. Roll each ball in the sugar mixture, making sure it’s completely coated.
10. Place the coated cookie dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
11. Bake for 8-10 minutes, or until the edges are set and the tops are starting to crackle.
12. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months. For variations, add 1/4 cup of unsweetened cocoa powder for chocolate gingerbread, drizzle with lemon glaze, add spices to the sugar coating, or include citrus zest in the dough. If cookies spread too thin, chill the dough longer. If cookies are dry, don’t overbake and measure flour correctly. Ensure enough powdered sugar is used for crackling. Adjust spices to taste.