The first time I made these, snow was falling outside, and the kitchen smelled like cinnamon and molasses. I remember holding a warm cookie in my hand, its crackled sugar shell glistening, and thinking, this tastes like December. These Gingerbread Crinkle Cookies feel like winter magic baked into every bite.
Table of Contents
Why You’ll Love These Gingerbread Crinkle Cookies
These cookies bring everything we crave during the holidays: chewy centers, warm spices, and that snowy crinkle topping that practically begs for a cup of cocoa. The dough comes together in one bowl, chills quickly, and bakes up in just 12 minutes.
With this recipe, you’ll get 24 cookies in just 40 minutes total time. Perfect for gift boxes, cookie swaps, or sneaking straight from the cooling rack.
Key Ingredients for the Perfect Crinkle
Holiday Spices
The heart of this recipe is a cozy mix of cinnamon, ginger, and cloves. Together, they create that nostalgic gingerbread flavor we all know and love.
Molasses & Brown Sugar
Using dark brown sugar and unsulphured molasses adds deep, rich sweetness. The molasses also keeps the cookies soft and chewy in the center.
Double Sugar Coating
This is the secret to that iconic crinkle look. First, roll the dough balls in granulated sugar, then coat them in confectioners’ sugar. The double layer helps the cracks pop while baking and keeps the tops from looking wet.
Tips for Chewy, Crackly Cookies
Chill the Dough
This part matters more than you’d think. Chilling helps the cookies hold their shape and crack just right. If the dough is too warm, the cookies spread too much and lose that signature crinkle.
Don’t Skip the Double Roll
The granulated sugar helps the powdered sugar stick. Without it, the confectioners’ sugar tends to melt into the dough. Double coating gives you that beautiful, frosty finish.
Baking Time
Stick to 12 minutes, even if the centers look soft. They’ll set as they cool. Overbaking leads to dry, cakey cookies instead of that soft chew in the middle.
Step-by-Step Instructions
Start by mixing the dry ingredients—flour, dark brown sugar, baking soda, and those warming spices—in a stand mixer. Add the cubed, cool butter, and blend until it looks like damp sand.
Next, pour in the molasses and milk slowly while the mixer runs. Let it come together into a thick dough.
Divide the dough, shape into two disks, and wrap them up. Chill in the freezer for about 25 minutes, or in the fridge overnight if you’re prepping ahead.
When you’re ready to bake, scoop out heaping tablespoons of dough. Roll gently into balls, toss them first in granulated sugar, then powdered sugar. Place on a parchment-lined baking sheet.
Bake at 350°F for 12 minutes, then cool for a couple of minutes before moving them to a wire rack. The cracks will finish forming as they cool.
Storage & Freezing Guide
These cookies stay soft for days. Store them in an airtight container at room temp for up to 1 week.
To prep ahead, freeze the unbaked dough disks or shaped balls for up to 1 month. If the dough balls warm up while shaping, pop them in the fridge for 10 minutes before baking.
Recipe Variations & Serving Ideas
Want to twist things up? Try adding:
- A teaspoon of orange zest to the dough for a citrusy sparkle
- Dip half the cookie in melted white chocolate and let it set
- Pair them with hot cocoa or tuck into a holiday cookie box
They also go beautifully next to whipped shortbread cookies for a buttery melt-in-your-mouth treat or some red velvet crinkle cookies with a festive twist.
Gingerbread Crinkle Cookies Recipe Card
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Gingerbread Crinkle Cookies | Chewy, Spiced & Festive
- Total Time: 40 minutes
- Yield: 24 cookies 1x
Description
Chewy, spiced, sugar-coated Gingerbread Crinkle Cookies that look like snow-dusted bites of joy. Perfect for holiday trays and cozy nights in.
Ingredients
3 cups (375 g) all-purpose flour
¾ cup (150 g) packed dark brown sugar
¾ teaspoon baking soda
1 tablespoon ground cinnamon
1 tablespoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
12 tablespoons (170 g) unsalted butter, softened but still cool, cut into 1/2-inch cubes
¾ cup (180 ml) unsulphured molasses (not blackstrap)
2 tablespoons milk
½ cup (100 g) granulated sugar (for coating)
½ cup (60 g) confectioners’ sugar (for coating)
Instructions
1. In a mixer, stir together flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt on low speed for 20 seconds.
2. Add butter and mix on medium-low until mixture resembles fine meal (~1.5 minutes).
3. Reduce speed to low, add molasses and milk gradually, mix until evenly moistened (~20 seconds).
4. Increase speed to medium, mix until fully combined (~10 seconds).
5. Scrape dough onto a work surface, divide in half, shape into disks, wrap in plastic, and freeze for 20–30 minutes (or refrigerate 2 hours or overnight).
6. Preheat oven to 350°F (175°C); line baking sheets with parchment paper.
7. Scoop heaping tablespoon of dough, roll into balls (avoid overworking), coat in granulated sugar, then in confectioners’ sugar.
8. Place on baking sheets 1-inch apart.
9. Bake for 12 minutes, until centers are set. Do not overbake.
10. Cool 2 minutes on sheets, then transfer to wire rack to cool completely.
Notes
Store in airtight container at room temperature for up to 1 week.
Dough can be frozen up to 1 month. Thaw in fridge before rolling into balls.
Chill shaped dough balls before baking if they get too soft.
Double sugar coating creates that signature crackle look.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Easy & Decadent Christmas Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 192
- Sugar: 21
- Sodium: 135
- Fat: 6
- Saturated Fat: 4
- Trans Fat: 1
- Carbohydrates: 34
- Fiber: 1
- Protein: 2
- Cholesterol: 15
FAQs About Gingerbread Crinkle Cookies
Why are my crinkles not spreading or cracking?
Your dough might be too cold, or your oven too cool. Make sure to preheat your oven fully and don’t over-chill the dough balls before baking. Also, use fresh baking soda.
Can I make the dough ahead of time?
Yes, absolutely. You can refrigerate the wrapped dough disks overnight or freeze them for up to a month. Just thaw in the fridge before scooping.
How do I keep the sugar coating from melting?
Double coating is key. First in granulated sugar, then in powdered. This protects the powdered sugar from soaking into the dough and helps it stay snowy-white after baking.
More Such Recipes
Add more sweetness to your cookie tray with these:
- Pumpkin cookies with caramel frosting for cozy fall baking
- Christmas cookies: easy vanilla biscuits for your holiday platter
- Red velvet crinkle cookies with a festive twist
Final Thoughts
Baking these Gingerbread Crinkle Cookies is one of those small seasonal rituals that feels instantly rewarding. They look like little snow-dusted gifts and taste like warm hugs. If you make them, tag me on Pinterest or Facebook—I’d love to see your batch.