Gingerbread Crinkle Cookies
These gingerbread crinkle cookies are a holiday cookie that you don’t want to miss out on.
They are chewy, packed with warm ginger flavor and coated in light powdery sugar that gives the cookie that “cracked” appearance it’s so well known for!
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Making these cookies will instantly send a message that you’ve taken your cookie game to the next level this holiday, whether you take them to parties, gift them or add them to your holiday table spread.
The key ingredients that make these crinkle cookies extra chewy are sugar and molasses while chilling your dough is also a vital step to ensuring your cookie has maximum chewiness. Nothing quite beats this chewy, sweet gingerbread cookie with warm spices and soft powdered sugar coating during the chilly holiday season but I guess you’ll have to bake it to believe it!!
Other Must-Bake Holiday Cookies!
TIPS FOR MAKING GINGERBREAD CRINKLE COOKIES
- If your dough gets too warm while rolling it, simply place the baking sheet with cookie
dough balls in the refrigerator for 10 minutes before transferring to the oven to bake. - If you don’t want to chill the dough for an hour or overnight, you can cover your cookie dough in plastic wrap and freeze it until firm (20 to 30 minutes).
Gingerbread Crinkle Cookies
- In a large bowl, cream together the butter and brown sugar for 2 minutes.
- Add the egg and milk and beat to combine. Add the molasses and beat until fully combined. Set aside.
- In a medium-sized bowl, stir together the flour, baking soda, cinnamon, ginger and salt.
- Beat the dry ingredients into the wet ingredients until no dry patches remain. Cover with plastic wrap and place dough in the fridge for 1 hour or overnight.
- Preheat oven to 350 degrees F. Line two baking trays with parchment paper or silicone baking mats.
- Use a cookie scoop to portion the dough into even 1 1/2 Tablespoon balls of dough.
- Roll the dough in the white sugar, and then in the powdered sugar.
- Place the sugar-coated balls on the prepared baking trays, at least 2” apart.
- Bake cookies for 10-12 minutes until spread and well browned.
- Allow to cool for 2 minutes on baking sheets before attempting to move to a cooling rack.
WHAT IS A CRINKLE COOKIE?
- A crinkle cookie is a cookie where the dough is rolled into balls and confectioners sugar. When the cookie bakes, the white sugar on the cookie “cracks”, exposing the inside of the cookie with a crinkly white exterior.
CAN I ROLL THESE COOKIES IN REGULAR SUGAR?
- Yes, you can but regular sugar will not give your cookies that “cracked” white sugar look. It’s best to use powdered sugar in order to get that lovely “cracked” looked that crinkle cookies are known for.
CAN I FREEZE COOKIE DOUGH?
- Yes, definitely! All cookie dough can be frozen for extended periods of time which makes it great for planning ahead. You can freeze your cookie dough for up to 3 months by wrapping it in plastic wrap. When ready to bake, remove your dough from the freezer the night before and allow it to thaw in your refrigerator.
CAN I SKIP CHILLING THE COOKIE DOUGH?
- In short, no – you don’t want to skip this step. Chilling the dough is one of the factors for making these cookies chewy. Trust me, it’s worth it.
- Chilling the dough helps to keep the cookies thick while baking in the oven and will also make your job easier when you roll the balls of dough in sugar.
Gingerbread Crinkle Cookies
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Ingredients
- 3/4 cup unsalted butter room temperature
- 3/4 cups brown sugar
- 1 egg
- 1/4 cup milk
- 3/4 cup fancy molasses
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 Tablespoon cinnamon
- 1 teaspoon ginger or more to taste
- 1/2 teaspoon salt
For Rolling:
- 1/2 cup white sugar or more as needed
- 1/2 cup powdered sugar or more as needed
Instructions
- In a large bowl, cream together the butter and brown sugar for 2 minutes.
- Add the egg and milk and beat to combine. Add the molasses and beat until fully
- combined. Set aside.
- In a medium-sized bowl, stir together the flour, baking soda, cinnamon, ginger and salt.
- Beat the dry ingredients into the wet ingredients until no dry patches remain. Cover with plastic wrap and place dough in the fridge for 1 hour or overnight.
- Preheat oven to 350 degrees F. Line two baking trays with parchment paper or silicone baking mats.
- Use a cookie scoop to portion the dough into even 1 1/2 Tablespoon balls of dough.
- Roll the dough in the white sugar, and then in the powdered sugar.
- Place the sugar-coated balls on the prepared baking trays, at least 2” apart.
- Bake cookies for 10-12 minutes until spread and well browned.
- Allow to cool for 2 minutes on baking sheets before attempting to move to a cooling rack.
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Hi. I can’t wait to try making these with my daughter! Question, do you use salted or unsalted butter? Thanks!
Unsalted Butter Ashley. I will make sure to add that to the recipe.