Gingerbread Crinkle Cookies

Gingerbread Crinkle Cookies use simple pantry ingredients—brown sugar for chew, molasses for depth, and baking soda to help them puff and crack as they bake. Rolling the dough balls in sugar before baking encourages that classic crinkle finish while adding a delicate crunch to every bite.​

Ingredients

• 3/4 cup butter, softened
• 1 cup brown sugar, packed
• 1 large egg
• 1/4 cup molasses
• 2 1/4 cups all‑purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• Granulated sugar for rolling (and optional powdered sugar for extra “snowy” crinkles)​

Approximate nutrition (per cookie): 145 kcal | 5 g fat | 22 g carbs. ​

Step‑by‑Step Instructions

1. Make the dough

1. Heat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream the softened butter and brown sugar together until light and fluffy.
3. Beat in the egg, then the molasses, until smooth.
4. In a separate bowl, whisk together flour, ginger, cinnamon, and baking soda.
5. Gradually add dry ingredients to the wet mixture, mixing just until a soft, slightly sticky dough forms. Chill 20–30 minutes if very soft—this helps rolling and crinkling.​

2. Shape, coat, and bake

1. Scoop about 1 tablespoon of dough and roll into balls between your palms.
2. Roll each ball generously in granulated sugar; for stronger contrast, roll first in granulated sugar and then in powdered sugar.​
3. Place on prepared baking sheets with space to spread.
4. Bake 10–12 minutes, until edges are set and tops have puffed and cracked but centers still look soft.
5. Cool a few minutes on the pan, then transfer to a rack to cool completely; they’ll firm up while staying chewy inside.​

Tips for the Best Crinkle Tops

• Chill the dough briefly if it’s very soft; colder dough holds shape and cracks more dramatically.​
• Coat heavily in sugar (and powdered sugar if using) so it doesn’t all melt into the dough; a dry outer layer is what creates sharp white cracks.​
• Pull the cookies as soon as the edges set; overbaking makes them drier and reduces the contrast in the crinkles.​

FAQs

Why didn’t my cookies crinkle much?
The dough was likely too warm or under‑coated in sugar, or the oven wasn’t hot enough. Chilling the dough, rolling generously in sugar, and baking in a fully preheated oven help produce a better crinkle.​

Can I increase the spice level?
Yes—add up to 1/4 teaspoon each of cloves or nutmeg to the dry ingredients for a stronger gingerbread profile.​

How should I store Gingerbread Crinkle Cookies?
Store cooled cookies in an airtight container at room temperature for about 5 days, or freeze in a sealed container for longer storage; thaw at room temperature before serving.​

Why These Cookies Belong on Your Holiday Tray

Gingerbread Crinkle Cookies combine classic gingerbread flavor with the pretty, crackled look of traditional crinkle cookies, giving you festive treats that are as photogenic as they are delicious. With straightforward ingredients, quick mixing, and cozy spice, they’re an easy go‑to for cookie exchanges, gifting, and pairing with hot cocoa or coffee all season long.