These Gingerbread Crinkle Cookies are soft, chewy, and packed with warm spices. Their cracked tops covered in powdered sugar make them both cute and festive!
Every bite feels like a cozy hug, especially during the holidays. I love having them with a cup of hot cocoa. Perfect for sharing or keeping all to yourself! 😉
Key Ingredients & Substitutions
All-purpose flour: This is the base for your cookies. If you need a gluten-free option, try using a gluten-free 1:1 baking flour instead. It works well without changing the texture too much.
Ground spices: Ground ginger, cinnamon, cloves, and nutmeg give these cookies their warm flavor. If you don’t have one spice, you can use more of another—like adding extra ginger for added heat and flavor.
Molasses: This sweetener adds depth and moisture. If you’re out, dark corn syrup can work, but it will make the cookies a bit sweeter. Brown sugar alone can also be used in a pinch for a lighter flavor.
Unsalted butter: I love using unsalted butter for more control over sweetness. If needed, coconut oil or vegan butter can be great dairy-free alternatives—just melt them slightly before mixing.
How Do I Ensure My Cookies Are Soft and Chewy?
Getting that perfect soft and chewy texture is key. Here are some tips to help you get it just right:
- Chill the dough: Make sure to refrigerate the dough for at least 2 hours. This helps the cookies maintain their shape and achieve chewiness.
- Don’t overbake: Keep an eye on them while they bake. They should be slightly soft in the center when you take them out. They’ll continue to firm up as they cool.
- Rolling in powdered sugar: Coat the cookie dough balls well in powdered sugar before baking. This creates that beautiful crinkle effect and keeps the tops soft while the sugar caramelizes slightly in the oven.
Gingerbread Crinkle Cookies
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar (for rolling)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and at least 2 hours of chilling time. After that, you’ll need about 12 minutes to bake the cookies. So, you can have them ready in about 2 hours and 30 minutes—perfect for a cozy afternoon baking session!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
Start by whisking together the flour, baking powder, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt in a medium bowl. Mixing these ingredients first ensures that everything is well combined and evenly distributed. Once mixed, set the bowl aside.
2. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and brown sugar together until the mixture is light and fluffy. This step is important as it incorporates air, helping your cookies rise nicely. Then, beat in the egg, molasses, and vanilla extract until everything is thoroughly combined.
3. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet mixture, stirring until a soft dough forms. Be sure not to overmix—just combine until there are no dry streaks visible, and the dough is smooth. This is where the cookie magic begins!
4. Chill the Dough:
Cover the dough with plastic wrap or a clean kitchen towel and refrigerate for at least 2 hours. Chilling the dough helps it firm up and makes it easier to handle when rolling into balls.
5. Preheat the Oven:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This will ensure your cookies don’t stick and bake evenly.
6. Shape the Cookies:
Scoop tablespoon-sized portions of the chilled dough and roll each portion into a ball. Then, roll each ball generously in powdered sugar until completely coated. This step gives your cookies their signature crinkly top!
7. Bake the Cookies:
Place the powdered sugar-coated balls on the prepared baking sheets about 2 inches apart. Bake them in the preheated oven for 10-12 minutes. Keep an eye on them—the cookies are ready when the edges are set, but the centers should still look slightly soft.
8. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. This allows them to firm up a bit more. Then, transfer the cookies to wire racks to cool completely. Now, they’re ready to be enjoyed! Feel free to share (or keep them all to yourself)—these chewy, crinkled gingerbread cookies are a real treat!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can replace half of the all-purpose flour with whole wheat flour for added fiber and nutrition. However, keep in mind that this may alter the texture slightly, making the cookies a bit denser.
How Long Do These Cookies Stay Fresh?
These Gingerbread Crinkle Cookies will stay fresh in an airtight container at room temperature for about 5 days. You can also freeze them for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking!
Can I Make the Dough Ahead of Time?
Yes, you can! Prepare the dough and refrigerate it for up to 3 days before baking. Just remember to let it sit at room temperature for about 10 minutes if it’s too firm to scoop easily.
What Should I Do If My Dough Is Too Sticky?
If your dough feels overly sticky after chilling, you can add a bit more flour, one tablespoon at a time, until it reaches a manageable consistency. Just be cautious not to add too much flour, as it can make the cookies dry!
