The scent of gingerbread always takes me back to cozy holiday gatherings. As a kid, I remember sneaking extra gingerbread men when no one was looking! Today, I’m so excited to share my recipe for Gingerbread Crinkle Cookies, a chewy, spiced delight that’s perfect for the holidays.
These cookies are not only delicious, but the crinkled tops add a festive touch. The total time, including chilling, is approximately 45 minutes. Get ready to bake some magic!
Table of Contents
Amazing Gingerbread Crinkle Cookies Recipe
Ingredients
Equipment
Method
- With an electric mixer (either hand or stand) stir together the flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt at low speed until combined, about 20 seconds. Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is sandy and resembles fine meal, about 1 1/2 minutes. Reduce the speed to low and, with the mixer running, gradually add the molasses and milk. Mix until the dough is evenly moistened, about 20 seconds. Increase the speed to medium and mix until thoroughly combined, about 10 seconds. This ensures the dry ingredients are evenly distributed before adding the wet, preventing overmixing later. The butter should be softened but still cool to avoid melting and creating a greasy dough.
- Scrape the dough onto a work surface; divide it in half. Working with one portion at a time, shape the dough into two round disks. Cover them in plastic wrap and freeze until firm, 20 to 30 minutes. Alternatively, refrigerate the dough 2 hours or overnight.¹ Chilling the dough is crucial as it prevents the cookies from spreading too thin while baking. Shaping the dough into disks helps it chill more evenly.
- Preheat the oven to 350° F. Line the two baking sheets with parchment paper. Parchment paper prevents the cookies from sticking and makes cleanup a breeze!
- Take the cookie dough out of the fridge and scoop a heaping tablespoon full of dough. Roll dough into a ball and be careful not to overwork the dough as it will lose its chill and get too warm.² Roll each dough ball in the granulated sugar until coated. Transfer ball to confectioners’ sugar and roll again until coated evenly. Place the coated dough balls 1-inch apart from each other on the prepared baking sheet. Coating the dough balls in sugar is what creates the signature crinkled effect. Make sure each ball is evenly coated for best results.
- Bake the cookies until set in the centers, 12 minutes. Do not over bake. Cool the cookies on the sheets 2 minutes, then remove the cookies to a wire rack to cool to room temperature. Store gingerbread crinkle cookies in an airtight container at room temperature for up to a week. Overbaking will result in dry, brittle cookies. They should be soft in the center.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love These Gingerbread Crinkle Cookies
These Gingerbread Crinkle Cookies are a must-bake this season, and I know you will love them!
- Ready in under an hour, including chill time!
- The perfect balance of spice and sweetness.
- The secret to extra-chewy cookies.
- A fun and festive twist on classic gingerbread.
What Makes Gingerbread Crinkle Cookies Crinkle?
The magic behind the crinkling effect lies in the combination of granulated and confectioners’ sugar coating the molasses-rich dough. As the cookies bake, the molasses in the dough causes them to spread.
The granulated sugar creates a crisp base, while the confectioners’ sugar on top dries out and cracks as the cookie expands. This contrast results in the beautiful, signature crinkled appearance we all love!
Ingredients for the Best Gingerbread Crinkle Cookies
Here’s what you’ll need to create these irresistible cookies:
- 3 cups (375 g) all-purpose flour
- 3/4 cup (150 g) packed dark brown sugar
- 3/4 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 12 tablespoons (170 g or 1 1/2 sticks) unsalted butter, softened, but still cool, cut into 1/2-inch cubes
- 3/4 cup (180 ml) unsulphured molasses ((not blackstrap))
- 2 tablespoons milk
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (60 g) confectioners’ sugar
Choosing the Right Molasses
Molasses comes in several varieties, each with a distinct flavor profile. Light molasses is the syrup from the first boiling of the sugar cane, while dark molasses comes from the second boiling and has a more robust flavor. Blackstrap molasses, from the third boiling, is very bitter and not recommended for these cookies.
For the best flavor and texture in these Gingerbread Crinkle Cookies, I recommend using unsulphured molasses, not blackstrap. Understanding the science of gingerbread can help you appreciate the role of ingredients like molasses.
Flour Power: Bleached vs. Unbleached
For these cookies, I find all-purpose flour works great, and you can use either bleached or unbleached. Unbleached flour has a slightly higher protein content, which can give your cookies a bit more chew. However, bleached flour will result in a slightly more tender cookie. The choice is yours!
Spice it Up: Fresh vs. Pre-Ground
While pre-ground spices are convenient, freshly ground spices can elevate the flavor of your Gingerbread Crinkle Cookies. If you have the time, I recommend grinding your own cinnamon, ginger, and cloves for the most intense and aromatic experience. I love using 1 tablespoon of gingerbread spice mix as an alternative. Just be sure it is fresh for the best flavor!
Step-by-Step Guide to Perfect Gingerbread Crinkle Cookies
Follow these steps for Gingerbread Crinkle Cookie success!
- With an electric mixer (either hand or stand) stir together the flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt at low speed until combined, about 20 seconds. Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is sandy and resembles fine meal, about 1 1/2 minutes. Reduce the speed to low and, with the mixer running, gradually add the molasses and milk. Mix until the dough is evenly moistened, about 20 seconds. Increase the speed to medium and mix until thoroughly combined, about 10 seconds. This ensures the dry ingredients are evenly distributed before adding the wet, preventing overmixing later. The butter should be softened but still cool to avoid melting and creating a greasy dough.
- Scrape the dough onto a work surface; divide it in half. Working with one portion at a time, shape the dough into two round disks. Cover them in plastic wrap and freeze until firm, 20 to 30 minutes. Alternatively, refrigerate the dough 2 hours or overnight. Chilling the dough is crucial as it prevents the cookies from spreading too thin while baking. Shaping the dough into disks helps it chill more evenly.
- Preheat the oven to 350° F. Line the two baking sheets with parchment paper. Parchment paper prevents the cookies from sticking and makes cleanup a breeze!
- Take the cookie dough out of the fridge and scoop a heaping tablespoon full of dough. Roll dough into a ball and be careful not to overwork the dough as it will lose its chill and get too warm. Roll each dough ball in the granulated sugar until coated. Transfer ball to confectioners’ sugar and roll again until coated evenly. Place the coated dough balls 1-inch apart from each other on the prepared baking sheet. Coating the dough balls in sugar is what creates the signature crinkled effect. Make sure each ball is evenly coated for best results.
- Bake the cookies until set in the centers, 12 minutes. Do not over bake. Cool the cookies on the sheets 2 minutes, then remove the cookies to a wire rack to cool to room temperature. Store gingerbread crinkle cookies in an airtight container at room temperature for up to a week. Overbaking will result in dry, brittle cookies. They should be soft in the center.
Expert Tips for Success
To make sure your cookies turn out perfectly every time, measure your flour accurately, use room temperature ingredients, and don’t skip the chilling step!
Stand Mixer vs. Hand Mixer: Which is Best?
Both stand mixers and hand mixers work well for this recipe. A stand mixer makes the process hands-free, which is great if you’re multitasking. However, a hand mixer is more compact and easier to clean. I tend to use my stand mixer when I’m doing lots of baking!
Baking at High Altitude
If you live at a high altitude, you may need to adjust the recipe slightly. Try reducing the amount of baking soda by 1/4 teaspoon and increasing the liquid (milk) by a tablespoon. This will help prevent the cookies from spreading too thin.
Troubleshooting Your Gingerbread Crinkle Cookies
Sometimes, baking doesn’t go as planned. Here are some solutions to common problems. If your cookies are spreading too thin, make sure your butter wasn’t too soft. If they’re not crinkling, check that you used enough confectioners’ sugar. And if your dough is too sticky, add a bit more flour, a tablespoon at a time.
For more insights on baking science, you might find resources on the science of gingerbread helpful.
Variations on the Classic Gingerbread Crinkle Cookies
I encourage you to experiment with these cookies to make them your own. Here are some simple swaps!
| Ingredient | Substitution Option | Notes |
|---|---|---|
| Dark Brown Sugar | Light Brown Sugar | May result in a slightly less intense molasses flavor. |
| Cinnamon | Nutmeg | Use half the amount. |
How to Store Your Gingerbread Crinkle Cookies
To keep your Gingerbread Crinkle Cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, you can freeze the baked cookies for up to two months. Just make sure they are completely cooled before freezing.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can! In fact, I encourage it. The dough can be stored in the refrigerator for up to 2 days or in the freezer for up to a month. Just be sure to wrap it tightly in plastic wrap.
Can I freeze the baked cookies?
Absolutely! Store the cooled cookies in an airtight container or freezer bag. They’ll keep well for up to two months.
Why are my cookies not crinkling?
There are a few reasons why your cookies might not be crinkling. Make sure you’re using enough confectioners’ sugar and that your oven temperature is accurate. Also, avoid overmixing the dough.
Conclusion
These Gingerbread Crinkle Cookies are a delightful treat that’s perfect for sharing with friends and family. They’re easy to make, full of warm spices, and have that irresistible crinkled appearance. I hope this recipe brings a little extra joy to your holiday season!
Now, I would love to hear from you! Have you tried making these cookies? What are your favorite holiday baking traditions? Share your photos, variations, and questions in the comments below. Happy baking!
