Gingerbread crinkle cookies are thin, chewy gingerbread cookies rolled in granulated sugar and powdered sugar so they crackle in the oven. Molasses, ginger, cinnamon, nutmeg, and cloves in a cookie that spreads flat and stays soft.
I make these every Christmas for cookie boxes. They are the first ones gone. No rolling pin, no cookie cutters. Just scoop, roll in sugar, and bake.
Why These Gingerbread Crinkle Cookies Work
Dark brown sugar matters. The recipe uses both granulated and dark brown sugar. Dark brown has more molasses than light brown. It pairs with the half cup of molasses already in the dough. The cookies come out deeper and more complex than if you used all white sugar.
The three-hour chill is not optional. This dough is soft. Warm dough plus molasses plus butter equals puddles in the oven. Three hours in the fridge solidifies the fat so the cookies spread thin but hold their shape. Do not shortcut this step.
Roll in granulated sugar first, then powdered sugar. The granulated sugar creates a thin crisp layer against the dough. That layer cracks as the cookie spreads in the oven. The powdered sugar sits on top and stays white. If you skip the granulated sugar step and go straight to powdered, the crackle effect is weaker.
Coat the dough balls thickly in powdered sugar. Some of it melts into the cookie while it bakes. A light dusting disappears entirely. Roll them until they look like snowballs.
Keep the dough cold between batches. Only scoop and roll enough for one cookie sheet at a time. The rest of the dough stays in the fridge. Warm dough spreads differently than cold dough and you want every batch the same.
If the crackle is not strong enough, sprinkle more powdered sugar on the cookies the moment they come out of the oven.
How to Make Gingerbread Crinkle Cookies
In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, salt, and baking powder. Set aside.
Cream the softened butter, granulated sugar, and dark brown sugar until light and fluffy. Beat in the eggs and vanilla until well mixed. Add the molasses and mix until combined.
Add the dry ingredients to the wet ingredients and mix until a soft dough forms. Cover the bowl tightly and refrigerate for 3 hours. The dough must be cold.
Preheat the oven to 350°F. Line cookie sheets with parchment paper.
Add ¼ cup granulated sugar to one bowl and the powdered sugar to another. Use a number 40 cookie scoop to portion the dough. Roll each ball quickly in the granulated sugar, then roll thickly in the powdered sugar until fully coated.
Place the dough balls on the lined cookie sheet. Bake one sheet at a time. Keep the remaining dough in the fridge.
Bake for 10 to 12 minutes, until the edges are set. Let the cookies cool on the sheet for 10 minutes before moving to a wire rack. If the crackle is not as pronounced as you want, sprinkle a little more powdered sugar on the cookies while they are hot.
Quick Tips
- Chill the dough a full three hours. Shortcut this and the cookies spread into puddles.
- Roll in granulated sugar first. It is what makes the crackle happen.
- Coat thickly in powdered sugar. A light dusting melts away in the oven.
- Keep the dough in the fridge between batches. Cold dough bakes evenly.
- Sprinkle more powdered sugar on hot cookies if the crackle is weak.
Make Ahead and Storage
Baked cookies keep in an airtight container at room temperature for up to a week. Stack them with wax paper between layers.
Freeze baked cookies in a freezer-safe bag inside a freezer-safe container for up to 3 months. Thaw on the counter before serving.
Freeze the dough for up to 3 months. Store it in a freezer-safe bag, then thaw in the fridge overnight before scooping and rolling.
More Christmas Cookies
For more holiday cookie recipes, try my chocolate crinkle kiss cookies. My gingerbread brownies are another gingerbread favorite for the season.
📖 Recipe
Gingerbread Crinkle Cookies
Ingredients
- ½ cup unsalted butter - softened
- 1 cup granulated sugar
- ¾ cup dark brown sugar - packed
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all purpose flour
- 1 ½ teaspoon ground ginger
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ½ cup molasses - unsulfured
- 1 cup powdered sugar - for rolling
- ¼ cup granulated sugar - for rolling
Instructions
- In a large bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, salt, and baking powder.
- Cream the butter and both sugars until light and fluffy.
- Beat in the eggs and vanilla until mixed well.
- Add the molasses and mix until well combined.
- After the dough is combined well and soft, tightly cover the bowl and refrigerate for 3 hours.
- Preheat your oven to 350ºF and line cookie sheets with parchment and set aside.
- Add ¼ cup of granulated sugar to a bowl and the powdered sugar to another bowl.
- Use a #40 cookie scoop (1.5 tablespoons of dough) to scoop the dough into equal portions. Roll the balls up quickly and roll the cookie dough into the granulated sugar.
- Then, roll the coated cookie dough into the powdered sugar making sure to coat thickly and evenly. Make enough balls of dough for the cookie sheet and bake one cookie sheet at a time.
- Keep the unbaked cookie dough in the fridge between batches.
- Bake for 10 to 12 minutes or until the edges are set.
- Allow the cookies to cool for 10 minutes before attempting to move the cookies to a cooling rack to cool completely.
Notes
- Chill the dough a full 3 hours. Warm dough spreads too thin.
- Roll in granulated sugar first, then powdered sugar. The granulated sugar creates the crackle.
- Coat thickly in powdered sugar. Some melts in the oven so a heavy coat is needed.
- Keep dough in the fridge between batches.
- If crackle is weak, sprinkle more powdered sugar on cookies while hot.
- Freeze baked cookies or dough for up to 3 months.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
Recipe ingredients call for baking soda. When describing how to make it says. baking soda. Which do you use?
The recipe uses baking powder 🙂
We love crinkle cookies in my house, but haven't tried making gingerbread ones before. These sound perfect for the holidays!
My family loves these! My grandma used to make a very similar recipe, so these cookies take me back to childhood. A wonderful holiday cookie!
This was such an am amazing combination on flavours and textures that I had to come back and tell you how much this recipe was boss!
Can these cookies be wraapped individually in a seran wrap and how long will they stay fresh
These cookies can be stored in an airtight container for 3 to 5 days. 🙂