These Gingerbread Crinkle Cookies are soft, chewy, and full of warm spice flavors! They have a lovely crackled top that makes them super cute and fun to eat.
Baking these cookies is a breeze, and the smell fills your kitchen with holiday joy. I love enjoying them with a cup of hot cocoa—perfect for cozy nights in! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is a must-have for structure. If you need a gluten-free option, try a 1:1 gluten-free baking mix. I find that this helps maintain the texture!
Ground Spices: Ginger, cinnamon, and cloves are essential for that classic gingerbread flavor. If you’re missing one, you can swap in allspice or pumpkin pie spice to keep the warm notes present.
Butter: Unsalted butter allows you to control the salt. If you want to make it dairy-free, substitute with coconut oil or a dairy-free butter alternative. Just note that it may slightly change the flavor!
Molasses: This adds depth and richness. If you’re out, you can use honey or maple syrup, but keep in mind they’ll change the taste and texture slightly!
Powdered Sugar: For rolling, it’s essential to give those cookies their crinkle effect. If you’re limiting sugar, you can try using a sugar substitute, but check package guidelines for measurements.
How Do I Get the Perfect Crinkle Effect?
The iconic crackled top of these cookies is largely due to chilling the dough and the way they bake. Here are some tips to achieve that perfect look:
- Chill the dough! This helps firm it up and makes it easier to roll into balls.
- Roll the cookie dough balls in powdered sugar generously. This gives them that signature look.
- Don’t overbake. The cookies should be soft in the center but set at the edges—this will help keep them chewy and enhance the crinkle as they cool.
Keep an eye on them as they bake, and you’ll soon have beautiful crinkle cookies to enjoy! 🍪
Gingerbread Crinkle Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- 1 tsp vanilla extract
- About 1/2 cup powdered sugar (for coating)
How Much Time Will You Need?
This delightful recipe takes about 15-20 minutes to prepare, plus a chilling time of at least 2 hours (or overnight) to firm up the dough. Baking time is around 10-12 minutes per batch. So, get cozy and enjoy the process!
Step-by-Step Instructions:
1. Combine the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. This mixture will be the base of your cookie dough. Once everything is well combined, set this bowl aside for later.
2. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream the softened butter together with the granulated sugar. Beat them until the mixture is light and fluffy, which should take about 3 minutes. This step adds air to the dough, making your cookies tender and delicious.
3. Add Wet Ingredients:
Next, beat in the large egg, molasses, and vanilla extract until everything is well combined. The mixture will be thick and sticky—don’t worry, that’s just right!
4. Mix in the Dry Ingredients:
Gradually add in your pre-mixed dry ingredients, mixing just until they are incorporated. Take care not to over-mix; the dough will be soft and a little sticky.
5. Chill the Dough:
Cover the dough with plastic wrap and pop it into the refrigerator for at least 2 hours. If you want to prepare the dough the night before, feel free to leave it overnight. Chilling allows the flavors to develop and makes the dough easier to handle.
6. Preheat and Prepare:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking.
7. Shape the Cookies:
Scoop tablespoon-sized portions of the chilled dough and roll each portion into a ball between your hands. It doesn’t have to be perfect, just a nice round shape!
8. Coat with Powdered Sugar:
Roll each ball generously in powdered sugar until completely coated. This gives the cookies that beautiful crinkle look once baked!
9. Bake the Cookies:
Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets. Bake them in the preheated oven for 10-12 minutes. You’ll know they are ready when they spread and crack, but the centers should still be soft.
10. Cool Down:
Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely. This will ensure they remain chewy and delicious!
11. Enjoy!
Your Gingerbread Crinkle Cookies are now ready to be devoured! They are perfect for sharing during the holidays or enjoying with a warm drink. Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the cookies may be denser and have a slightly nuttier flavor. If possible, try using a mix of both for a lighter texture!
How Do I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and then refrigerate it for up to 2 days before baking. Just make sure to wrap it tightly in plastic wrap to prevent it from drying out. When you’re ready to bake, roll into balls and coat in powdered sugar before baking.
What’s the Best Way to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze them in a freezer-safe container for up to 3 months. Just thaw at room temperature when you’re ready to enjoy them again!
Can I Add Other Spices or Ingredients?
Yes! Feel free to get creative by adding other spices like nutmeg or cardamom for extra warmth. You can also mix in chocolate chips, chopped nuts, or dried fruit for added texture and flavor!
