Imagine this: your kitchen smells like cinnamon, ginger, and molasses, the oven hums softly, and you’ve got a tray of soft, crackly cookies just waiting to be devoured. That’s exactly what these Gingerbread Crinkle Cookies bring to the table, comfort in every bite and a little sparkle on top from the powdered sugar.
Perfect for sneaking a few during a Netflix marathon, sharing at a Cookie Swap, these cookies are simple to make, impossible to resist, and just fun to bake. Trust me, once you try them, they’ll be your cozy little holiday secret.
Why Gingerbread Crinkle Cookies Make the Holidays Better
Soft, pillowy perfection – bite in, and your teeth sink into a tender, cozy cloud of spice.
Easy enough for a weekday treat – fancy enough to impress, simple enough that even a busy baker can whip them up.
All-season vibes – perfect not just for winter, these cookies bring cozy joy any time of year.
Kid-friendly baking – fun to roll, fun to coat, fun to eat, a guaranteed win with little helpers.
If you’re loving these, you’ll want to try my red velvet crinkle cookies next, same soft, crackly goodness, just with a chocolaty twist.
What You’ll Need
- Salted Butter: This gives your cookies a soft, tender texture and a rich, buttery flavor that melts in your mouth, it’s the foundation of cozy goodness.
- Molasses: Adds that deep, dark sweetness and the classic gingerbread flavor that makes these cookies smell and taste like the holidays.
- Brown Sugar: Helps keep the cookies chewy and moist while giving a subtle caramel note that balances the spices.
- Whole Milk: Makes the dough easier to mix and roll, keeping it soft without weighing it down.
- Vanilla Extract: Just a splash lifts all the flavors and makes your cookies taste warm, you can try almond extract instead.
- All-Purpose Flour: The backbone of the dough, it gives structure so the cookies hold their shape while still being soft.
- Baking Soda: The gentle lift that makes these cookies puff just enough and form those beautiful crinkles.
- Ground Cinnamon: A classic warm spice that adds aroma and depth, making every bite cozy and festive.
- Ground Ginger: The star spice that gives gingerbread its signature warmth and slightly zesty flavor.
- Powdered Sugar: The snowy finishing touch that highlights the crinkle effect and adds a delicate sweetness on top.
Can’t get enough gingerbread? My gingerbread cupcakes are taller, fluffier, and just as festive.
How to Make Gingerbread Crinkle Cookies
Step 1: Get your spices ready
In a large bowl, toss together your flour, baking soda, cinnamon, and ginger. Give it a little stir so the spices are evenly distributed. This is your flavor base, think of it as setting the stage for the warm, cozy bites we’re about to make.
Step 2: Cream the “good stuff”
In another bowl, beat with an electric mixer the softened salted butter, brown sugar, and molasses until creamy and dreamy. Add the milk and vanilla extract, and mix just until smooth. Your kitchen should smell like holiday magic right about now!
Step 3: Bring the dough together
Slowly fold the dry ingredients into the wet, a little at a time, just until combined. Don’t overdo it, overmixing can make your cookies tough. Scrape the sides of your bowl and give the dough a gentle fold so every bit is spiced and perfect. Think of this as tucking in your cookie dough, gentle but thorough.
Step 4: Chill like a pro
Wrap the dough in plastic and pop it in the fridge to chill until firm (about 2-3 hours). Chilling isn’t just about keeping the dough firm, it’s the secret to those perfect, plump cookies that crackle beautifully in the oven.
Step 5: Preheat and prep your baking space
Set your oven to 350°F (175°C) and get two baking sheets ready, lining each with a sheet of parchment paper. A little prep here saves you from sticky situations later and makes cleanup a breeze, trust me, your future self will thank you.
Step 6: Shape, roll, and double-dip in sugar
Scoop out a heaping tablespoon of dough and gently roll it into a ball. Don’t squish it too much, we want those cookies soft and tender. Here’s where the magic happens: roll each ball in powdered sugar, then roll it again for that signature snow-dusted crinkle. Place them about an inch apart and admire those little sugar-covered gems, they’re almost too pretty to bake (almost!).
Step 7: Bake just right
Pop the cookies in the oven and bake for around 10-12 minutes. The edges will look slightly firmer than the centers, that’s your cue to pull them out.
Step 8: The best part, cooling and enjoying
Let the cookies rest on the baking sheet for 3-5 minutes before transferring to a wire rack to cool. Watch as the tops crackle even more, giving you that perfect crinkle effect. Then, do yourself a favor, grab one, take a bite, and savor the cozy, spiced goodness.
Mistakes to Avoid
Skipping the chill: Don’t skip refrigerating the dough! Cold dough helps the cookies keep their shape, prevents spreading, and gives those perfect crinkles. Pro tip: if your dough is too soft while rolling, pop it back in the fridge for 10–15 minutes.
Overmixing the dough: Once the wet and dry ingredients meet, mix gently. Overmixing can make the cookies dense instead of soft and tender. Think of it like giving the dough a gentle hug.
Skipping the cooling step: Moving cookies too soon can make them break; let them rest on the sheet for a couple minutes first, it gives the centers a chance to set.
Ignoring oven accuracy: Oven temperatures can be off by 10–25°F. An oven thermometer helps you bake consistently, so cookies aren’t overbaked or underdone.
Ideas for Serving Gingerbread Crinkle Cookies
- Warm Chocolate Ganache – drizzle over cookies or use as a dip for extra decadence.
- Hot Cocoa or Spiced Latte – because a warm, cozy drink is the perfect partner for soft, snowy cookies.
- Cream Cheese Frosting Dip – dip cookies for a tangy, creamy twist.
- Warm Fruit Compote – like pear or cranberry; the fruity warmth enhances the cozy, wintery vibe.
Storing Gingerbread Crinkle Cookies the Right Way
Airtight is everything: Keep your cookies in an airtight container at room temperature for up to 5 days. Layer with parchment or wax paper so the sugar coating stays snowy and the cookies don’t stick together.
Freeze the dough: Roll dough into balls, freeze on a tray, then bag them. When a craving hits, bake straight from frozen, soft, spiced, and perfectly crinkled.
Humidity is the enemy: Keep cookies away from warm, damp spots. Too much moisture can make them sticky and flatten out your beautiful crinkles.
Sugar refresh trick: If powdered sugar dulls after storage, dust a tiny extra layer before serving, instant snowy, crinkle perfection.
Holiday Cookies You Can’t Miss This Season
These cookies are soft, cozy, and way too good to share… but you probably should anyway.
Gingerbread Crinkle Cookies Everyone Will Love
Ingredients
- ¾ cup salted butter softened
- ¾ cup brown sugar packed
- ¾ cup molasses unsulphured
- 1 ½ tablespoons whole milk
- ½ teaspoon vanilla extract
- 3 cups all-purpose flour spooned and leveled
- ½ teaspoon baking soda
- 1 ½ tablespoons ground ginger
- 1 tablespoon ground cinnamon
- ⅔ cup powdered sugar for rolling
Instructions
- Start by combining the flour, baking soda, cinnamon, and ginger in a big bowl. Give it a quick stir so the spices are evenly spread, this is what gives your cookies that warm, cozy flavor in every bite.
- In another bowl, beat the softened salted butter with brown sugar and molasses until smooth and creamy. Mix in the milk and vanilla until fully incorporated.
- Gradually add the dry ingredients to the butter mixture, folding gently until everything comes together. Be careful not to overmix; you want the dough tender, not dense. Scrape the sides to make sure all the spices are mixed evenly.
- Wrap the dough in plastic and chill it in the fridge for a couple of hours until firm (about 2-3 hours). This step helps the cookies hold their shape and keeps them soft and plump while baking.
- Bring the oven up to 350°F (175°C), then line your baking sheets with parchment paper to keep things neat and nonstick. A little prep here saves you from sticky situations.
- Scoop generous tablespoons of dough and roll them gently into balls. Roll each one in powdered sugar, then dust them a second time to get that perfect snowy, crinkled look. Place the cookies about an inch apart on the baking sheets.
- Bake for 10–12 minutes, or until the edges are just set and the centers are still soft. Keep a close eye, you want chewy centers with lightly firm edges.
- Let the cookies cool on the sheet for a few minutes before transferring to a wire rack. Watch as the tops crackle beautifully. Then, grab one, take a bite, and enjoy all the cozy, spiced goodness you’ve just created.
Notes
- Dark baking sheets can brown cookies too quickly. Light-colored pans help cookies bake evenly without burning.
- If you like a slightly deeper molasses flavor, swap half of the brown sugar for dark brown sugar.
- For extra spice, try a pinch of nutmeg or allspice in the dough, it gives a cozy holiday twist.
