Jolly Gingerbread Crinkle Cookies Recipe for Holiday Magic

Soft, pillowy cookies dusted with powdered sugar bring holiday magic to every gingerbread crinkle cookies gathering.

Warm spices weave through each delectable bite, creating a nostalgic dance of flavor and texture.

Winter celebrations sparkle with these delightful treats that melt in your mouth.

Rich molasses and aromatic cinnamon blend perfectly to create a classic seasonal dessert.

The crisp edges give way to a tender, chewy center that beckons sweet lovers.

Each cookie tells a story of comfort and joy, inviting you to savor the season’s warmth.

These gingerbread crinkle cookies will become your new festive favorite, guaranteed to spread cheer at every holiday table.

Serve Crinkle Cookies with a Cozy Feel

• Holiday Dessert Pairing: Serve these gingerbread crinkle cookies alongside a warm mug of spiced apple cider or creamy eggnog for a festive winter treat that brings cozy comfort.
• Gifting Delight: Package these cookies in clear cellophane bags tied with festive ribbons, making perfect homemade holiday gifts for neighbors, teachers, or family friends who love traditional seasonal treats.
• Festive Presentation: Arrange cookies on a rustic wooden platter dusted with extra powdered sugar, creating a beautiful display that highlights the cookies' elegant crinkled texture and warm spice colors.
• Dessert Companion: Complement these cookies with a scoop of vanilla bean ice cream or dollop of whipped cream for an extra indulgent dessert experience that elevates the classic gingerbread flavor profile.

How to Store Crinkle Cookies the Right Way

• Refrigerate cookie dough up to 3 days before baking to intensify flavor and develop richer spice notes, ensuring maximum taste potential.
• Store finished cookies in an airtight container at room temperature for 5-7 days, separating layers with parchment paper to maintain texture and prevent sticking.
• Wrap unbaked cookie dough balls in plastic wrap, then place in freezer-safe bag for up to 2 months. Thaw in refrigerator overnight and roll in powdered sugar before baking for fresh-baked goodness anytime.
• Prepare dough in advance and keep refrigerated, allowing busy bakers to quickly whip up fresh cookies during holiday gatherings or unexpected sweet cravings without starting from scratch.

FAQs

• Why are my gingerbread crinkle cookies not cracking properly?

Make sure to roll the dough balls generously in powdered sugar and don’t flatten them before baking. The sugar coating creates the crinkle effect as the cookies spread and crack during baking.

• Can I use fresh or ground ginger instead of dried?

Ground ginger works best for this recipe. Fresh ginger has a different moisture content and might alter the cookie’s texture and consistency.

• How do I know when the cookies are perfectly baked?

Look for set edges and a soft center. The cookies will still be slightly soft when you remove them from the oven but will firm up as they cool. Overbaking will make them hard and crispy.

• Is it necessary to chill the dough before baking?

Yes, chilling helps prevent spreading and allows the spices to meld together. It also makes the dough easier to handle and roll into balls, ensuring a better final texture and appearance.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Calories: 139 kcal

Servings: 24

Gingerbread Crinkle Cookie Ingredients to Prep

• All-Purpose Flour: Provides structure and helps bind the cookie dough together, choose unbleached flour for better texture.
• Baking Powder, Baking Soda: Leavening agents that help cookies rise and create a soft, tender crumb.
• Salt: Enhances overall flavor and balances the sweetness of the cookies.
• Ground Ginger, Cinnamon, Cloves, Nutmeg: Classic warming spices that create the quintessential gingerbread flavor profile, use fresh ground spices for maximum aromatic intensity.

• Butter: Adds richness and helps create a tender cookie texture, use unsalted butter for better flavor control.
• Brown Sugar, Granulated Sugar: Provide sweetness and contribute to the cookie's soft, chewy texture.
• Molasses: Gives deep, rich flavor and dark color characteristic of traditional gingerbread, opt for robust or blackstrap molasses for intense taste.
• Egg: Binds ingredients together and adds moisture to the dough.
• Vanilla Extract: Rounds out and enhances the warm spice flavors.

• Powdered Sugar: Creates the signature crinkle effect and adds a sweet, delicate finish to the cookies, sift for smooth, even coating.

Baking Tools for Gingerbread Cookie Time

• Large Mixing Bowl: Perfect for combining wet ingredients and creaming butter and sugars.
• Medium Mixing Bowl: Ideal for whisking together dry ingredients.
• Electric Mixer or Stand Mixer: Helps cream butter and sugar smoothly and mix ingredients quickly.
• Whisk: Essential for blending dry ingredients evenly.
• Baking Sheet: Used for baking cookies and creating delicious treats.
• Parchment Paper or Silicone Baking Mat: Prevents cookies from sticking and ensures easy cleanup.
• Cookie Scoop or Spoon: Makes portioning dough consistent and rolling into balls a breeze.
• Wire Rack: Allows cookies to cool evenly and prevents soggy bottoms.

Bake Crinkle Cookies with That Holiday Touch

• Warm Up the Oven

Fire up your oven to a toasty 350F and grab a baking sheet. Line it with parchment paper for smooth cookie.

• Create Dry

Grab a bowl and whisk together flour, baking powder, baking soda, salt, and those wonderful spices that make gingerbread sing. Set this delightful mixture aside.

• Whip Up Butter Bliss

In another bowl, beat butter and sugars until they transform into a fluffy cloud of deliciousness. This is where the cookie texture comes alive.

• Bring in the Liquid Love

Pour in the molasses, crack an egg, and splash some vanilla. Mix until everything dances together in sweet harmony.

• Marry the Mixtures

Slowly fold the dry ingredients into the wet, stirring gently. Treat the dough like a delicate dance partner – no rough moves.

• Chill and Relax

Tuck the dough into the refrigerator for a cool 30-minute break. This helps the flavors mingle and makes rolling easier.

• Sugar Coat and Shape

Roll small dough balls and give them a luxurious powdered sugar bath. Each cookie gets a snowy white jacket.

• Bake to Perfection

Spread the sugar-coated balls on the baking sheet. Bake for 10-12 minutes until edges look set but centers stay soft.

• Cool and Celebrate

Let cookies rest briefly on the sheet, then transfer to a cooling rack. Grab a mug of something warm and enjoy your gingerbread triumph!

Tips to Nail the Perfect Gingerbread Texture

• Use freshly ground spices for a more intense, vibrant gingerbread flavor that'll make your cookies taste absolutely amazing.
• Wrap the cookie dough tightly in plastic wrap and store in the refrigerator for up to 3 days, or freeze for up to 2 months for convenient baking anytime.
• Swap regular flour with a gluten-free all-purpose flour blend to make these cookies safe for those with gluten sensitivities while maintaining the same delicious texture.
• Replace butter with coconut oil, use a flax egg instead of a regular egg, and ensure your sugar is vegan-friendly to create a plant-based version of these delightful cookies.
• Store cooled cookies in an airtight container at room temperature for up to 5 days, with a slice of bread to keep them soft and chewy throughout the week.

Festive Gingerbread Crinkle Cookies Recipe

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4.9 from 32 reviews

• Total Time: 27 minutes
• Yield: 25 1x

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Description

Gingerbread crinkle cookies blend holiday cheer with spicy warmth from classic winter spices. Rich molasses and powdered sugar create an irresistible festive treat that delights dessert enthusiasts with each delectable bite.

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Ingredients

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• 2.25 cups (280 g) all-purpose flour
• ¾ cup (170 g) unsalted butter, softened
• ¾ cup (150 g) brown sugar, packed
• ½ cup (60 g) powdered sugar
• ¼ cup (60 ml) molasses
• ¼ cup (50 g) granulated sugar
• 1 large egg
• 2 tsps ground ginger
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1 tsp vanilla extract
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• ¼ tsp salt

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Instructions

1. Preparation: Heat oven to 350F (175C) and line baking sheet with parchment paper.
2. Dry Mixture: Whisk flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg in a medium bowl to create a fragrant blend of spices.
3. Creaming: Beat butter, brown sugar, and granulated sugar until light and fluffy, incorporating air for a tender cookie texture.
4. Wet Ingredients: Mix molasses, egg, and vanilla extract into the butter mixture until smooth and well-combined.
5. Dough Formation: Fold dry ingredients into wet mixture on low speed, creating a cohesive dough without overmixing.
6. Chilling: Refrigerate dough for 30 minutes to firm up and allow flavors to meld, enhancing the cookie’s depth.
7. Shaping and Coating: Scoop dough into balls and completely enrobe each in powdered sugar, ensuring full coverage for classic crinkle effect.
8. Baking: Place sugar-coated dough balls on prepared sheet, leaving space between cookies, and bake for 10-12 minutes until edges crisp and centers remain soft.
9. Cooling: Rest cookies briefly on baking sheet, then transfer to cooling rack to set and develop signature crackled exterior.

Notes

• Chill Dough Strategically: Refrigerate for at least 30 minutes to prevent spreading and enhance flavor development, ensuring cookies maintain their signature crinkle texture.
• Sugar Coating Technique: Roll dough balls completely in powdered sugar, creating thick, even layer for dramatic crackle effect and sweet exterior.
• Spice Balance Matters: Use fresh, high-quality ground spices to maximize gingerbread’s warm, complex flavor profile without overwhelming sweetness.
• Watch Baking Time Closely: Remove cookies when edges look crisp but centers remain slightly soft, preventing over-baking and maintaining chewy, tender interior.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 25
• Calories: 150
• Sugar: 10 g
• Sodium: 80 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 21 g
• Fiber: 0.5 g
• Protein: 1.5 g
• Cholesterol: 20 mg