Gingerbread Crinkle Cookies

Introduction

Did you know that gingerbread cookies are among the top 5 most-searched holiday recipes in the US each December? It’s no wonder—these spiced treats evoke nostalgia and warmth like few others. Today, we’re elevating the classic with our ultimate Gingerbread Crinkle Cookies. This recipe delivers the perfect marriage of a chewy, molasses-rich interior and that iconic, sweet crackled sugar coating that makes them irresistible. Whether you’re a seasoned baker or a holiday novice, these cookies are your ticket to becoming the star of every cookie swap and family gathering. Let’s dive into the art of creating these festive, spiced delights.

Ingredients List

Gather these high-quality ingredients for cookies that are fragrant, flavorful, and perfectly textured. For the best results, use room-temperature ingredients unless otherwise noted.

• Dry Ingredients:
  • 2 ¼ cups (281g) All-Purpose Flour: The foundation. For a lighter texture, you can substitute with 1:1 gluten-free flour blend.
  • 2 tsp Ground Ginger: The star spice, providing that warm, peppery kick. For a more intense flavor, use 1 tsp ground and 1 tsp freshly grated ginger.
  • 1 tsp Ground Cinnamon: Adds sweet, woody warmth.
  • ½ tsp Ground Cloves: Use sparingly—this potent spice adds a deep, complex aroma.
  • ½ tsp Ground Nutmeg: A hint of sweet, nutty fragrance.
  • 1 tsp Baking Soda: The leavening agent that helps create the crinkle.
  • ½ tsp Salt: Enhances all the flavors and balances the sweetness.
• Wet Ingredients:
  • ¾ cup (170g) Unsalted Butter, softened: For rich flavor and tenderness. For a dairy-free version, use high-quality vegan butter sticks.
  • 1 cup (200g) Dark Brown Sugar, packed: Provides moisture, molasses notes, and that beautiful chewy center. Light brown sugar can be used for a milder taste.
  • 1 Large Egg + 1 Egg Yolk: The extra yolk guarantees a fudgy, chewy texture.
  • ⅓ cup (80ml) Unsulphured Molasses: The soul of the cookie. Look for a robust, dark molasses for the deepest flavor. (Avoid blackstrap—it’s too bitter).
  • 2 tsp Pure Vanilla Extract: Rounds out the spices.
• For Rolling:
  • ½ cup (100g) Granulated Sugar: Creates the initial sweet layer.
  • ½ cup (57g) Powdered Sugar: The magic ingredient for the classic, snowy crinkle effect as the cookies spread and crack in the oven.

Timing

While many gingerbread recipes require overnight chilling, our optimized method cuts the chilling time significantly without sacrificing flavor or texture. The active prep is a quick 20 minutes, making this recipe about 30% faster than the average holiday cookie recipe, perfect for last-minute baking sessions.

Our Gingerbread Crinkle Cookies fresh from the oven, showcasing the perfect crackled top.

Step-by-Step Instructions

Step 1: Cream the Wet Ingredients

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and dark brown sugar on medium-high speed for 2-3 minutes. You’re looking for a light, fluffy, and pale mixture. This step is crucial—it incorporates air, which contributes to a tender cookie. Scrape down the bowl. Add the whole egg, extra yolk, molasses, and vanilla extract. Mix on medium until fully combined and smooth. The batter will be glossy and rich.

Step 2: Combine Dry Ingredients

In a separate medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Whisk for at least 30 seconds to ensure the spices and leavening are evenly distributed throughout the flour. This prevents bitter pockets of baking soda.

Step 3: Chill the Dough

With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix just until no dry flour streaks remain—do not overmix. The dough will be soft and slightly sticky. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 2 hours. This chilling firms up the butter, prevents excessive spreading, and allows the flavors to meld beautifully.

Step 4: Roll and Coat

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Place granulated sugar and powdered sugar in two separate shallow bowls. Using a 1.5-tablespoon cookie scoop (or a spoon), portion the dough. Roll each portion into a smooth ball with your hands. First, roll the ball in the granulated sugar to coat completely. Then, roll it generously in the powdered sugar until thickly coated. The double coating is the secret to the dramatic crinkle effect. Place the balls about 2 inches apart on the prepared sheets.

Step 5: Bake to Perfection

Bake one sheet at a time in the center rack for 10-12 minutes. The cookies are done when the edges are set and the tops have cracked dramatically. They will still look soft in the centers—this is key for chewiness! Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.

Nutritional Information

(Approximate values per cookie, recipe makes about 36 cookies):

• Calories: 125 kcal
• Total Fat: 5g
• Saturated Fat: 3g
• Carbohydrates: 19g
• Sugar: 12g
• Protein: 1g
• Sodium: 85mg

Healthier Alternatives

You can enjoy these festive cookies with some mindful swaps that preserve the iconic flavor and texture:

• Flour: Substitute half the all-purpose flour with whole wheat pastry flour for added fiber without a dense result.
• Sugar: Replace the dark brown sugar with coconut sugar. For rolling, use a monk fruit/allulose blend powdered sugar to significantly reduce refined sugar content.
• Butter: Use avocado oil or coconut oil (in solid state) for a dairy-free, heart-healthier fat. The flavor will be slightly different but still delicious.
• Molasses: Stick with unsulphured molasses—it’s a natural source of iron and calcium. There’s no need to swap this nutrient-dense ingredient.

Serving Suggestions

• Classic Pairing: Serve warm with a cold glass of milk or a hot mug of spiced chai tea.
• Dessert Charcuterie: Include them on a holiday cookie board alongside peppermint bark, shortbread, and cheese.
• Gourmet Touch: Crumble over vanilla bean ice cream and drizzle with a warm caramel sauce.
• Gift Giving: Stack in a clear cellophane bag tied with a ribbon, or layer in a festive tin between sheets of parchment paper.

Common Mistakes

• Skipping the Chill: This leads to flat, greasy cookies that lose their shape. The dough must be firm.
• Overmixing after adding flour: Develops gluten, resulting in tough cookies. Mix just until combined.
• Using the wrong molasses: Blackstrap molasses is too bitter and will overpower the spices.
• Overbaking: Waiting for the centers to look “done” in the oven will yield dry, crunchy cookies. They set as they cool.
• Skimping on the sugar coating: The double coat (granulated then powdered) is essential for the signature crinkle texture and appearance.

Storing Tips

• Room Temperature: Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Place a piece of bread in the container to help maintain chewiness.
• Freezing Dough: Portion and roll the dough balls, then freeze on a tray before transferring to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the bake time.
• Freezing Baked Cookies: Layer baked, cooled cookies between parchment in an airtight container and freeze for up to 3 months. Thaw at room temperature.

A beautiful holiday spread featuring our spiced Gingerbread Crinkle Cookies.

Conclusion

These Gingerbread Crinkle Cookies are more than just a treat; they’re a holiday experience in every bite. With their warm spice blend, irresistibly chewy center, and stunning crackled appearance, they’re guaranteed to become a seasonal staple in your home. The process is straightforward, the ingredients are pantry-friendly, and the result is pure magic. We’d love to see your creations! Share your cookie photos with us on social media using #LeosGingerbreadCrinkle.

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