Go Back
Close-up of delicious, freshly baked Gingerbread Crinkle Cookies with powdered sugar on a plate, showcasing their festive texture.
Lady Maria

Gingerbread Crinkle Cookies Ultimate Recipe

These Gingerbread Crinkle Cookies are the perfect holiday treat, bursting with warm ginger, cinnamon, and molasses flavors. They boast a soft, chewy center and a signature crinkled top dusted with powdered sugar, making them irresistible.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup packed dark brown sugar
  • 1/3 cup molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar
  • 1/2 cup powdered sugar

Equipment

  • Mixing bowls (large and medium)
  • measuring cups and spoons
  • Electric mixer (handheld or stand mixer)
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Cookie scoop (optional)
  • whisk
  • Plastic wrap
  • wire rack
  • Shallow bowls

Method
 

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy (2-3 minutes with an electric mixer).
  4. Beat in the molasses, egg, and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Cover the dough with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
  7. Once the dough is chilled, preheat your oven again to 350°F (175°C).
  8. Place the granulated sugar and powdered sugar in separate shallow bowls.
  9. Roll the chilled dough into 1-inch balls (a cookie scoop can help).
  10. Roll each ball first in the granulated sugar, then generously in the powdered sugar, making sure to coat it completely.
  11. Place the sugared dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
  12. Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
  13. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  14. Store in an airtight container at room temperature.

Notes

For best results, chill the dough for at least 2 hours or overnight. Make sure your spices are fresh for the best flavor. Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage. Variations: Add citrus zest, espresso powder, chocolate chips, or chopped nuts.