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    Home » Recipes » Cookies » Gingerbread Crinkle Cookies

    Gingerbread Crinkle Cookies

    Published : November 28, 2022 Updated : November 28, 2022 by Together As Family Leave a Comment

    Jump to Recipe Pin Recipe Print Recipe

    Gingerbread Crinkle Cookies are a mix between classic crinkle cookies & a warm, soft-baked  gingerbread cookie. A homemade gingerbread cookie is the base and then it gets covered in powdered sugar for a sweet and chewy exterior. No cookie cutters needed for this delicious gingerbread cookie recipe. 

    For more twists to the classic gingerbread cookie be sure and try my Gingerdoodle Cookies and these adorable Gingerbread Kiss Cookies. 

    A stack of cookies with the one on top with a bite taken out of it to show the middle.

    Gingerbread Crinkle Cookies Recipe

    I feel like gingerbread cookies are a classic Christmas recipe to make during the Holidays. The warm gingerbread spices + perfect sugar sweetness + the fun look of these crinkle cookies makes them perfect for a cookie plate for friends and neighbors, or they look fabulous on a cookie tray at a party. 

    This recipe starts with a homemade gingerbread cookie dough that gets rolled in powdered sugar. As the cookies bake, they naturally start to 'crinkle' which exposes some of that beautiful brown gingerbread color between the snowy white crinkles. 

    A stack of crinkle cookies with decorative Christmas items in the background.

    Ingredients Needed

    • All-Purpose Flour - I prefer using unbleached all-purpose flour for all my baking but regular bleached flour works as well. Use whatever you have. 
    • Cornstarch - This helps to keep the cookies from spreading too much while baking. We want them to stay slightly fluffy looking. 
    • Baking Powder
    • Ground Cinnamon
    • Ground Ginger - This can be reduced for a slightly less gingery taste. 
    • Ground Cloves
    • Ground Nutmeg
    • Salt
    • Butter - Make sure the butter is well softened. It's much easier, and quicker, to cream soft butter rather than cold butter that tends to chunk up. 
    • Granulated Sugar
    • Light Brown Sugar
    • Large Egg
    • Vanilla Extract - I always recommend only using pure vanilla extract when baking. 
    • Molasses - You can find this by the maple syrups at the grocery store or the baking aisle. It's a thick, dark syrup that is similar to corn syrup. 
    • Powdered Sugar

    Labeled ingredients for this cookie recipe

    How To Make Crinkle Cookies with Gingerbread

    Learn how to make these cookies with the steps below. Be sure and read to the bottom of the post where there is a detailed recipe card with all my tips, a printable recipe button, and a pin it button so you can save this cookie recipe for later. 

    • Prep : Preheat the oven to 350 degrees F. Prepare two cookie sheets by lining with parchment paper, use a silpat liner, or spray with cooking spray. I definitely recommend using parchment paper as it helps cookies bake more evenly and prevents the bottoms from getting too browned. 
    • Dry Ingredients : In a small mixing bowl whisk together all the dry ingredients until combined. Set aside. 
    • Cream Butter + Sugar/Wet Ingredients : In a larger mixing bowl, or you can use a stand mixer, cream together the butter, white sugar, and brown sugar until lighter in color and fluffy looking. This takes about 1-2 minutes to do properly. Add the egg and vanilla extract, beat to combine. Add the molasses and continue mixing until combined. 
    • Gingerbread Cookie Dough : Add the dry ingredients into the larger mixing bowl and beat on low speed just until a soft, crumbly dough is formed. 
    • Freezer : Cover the bowl with plastic wrap or a lid and freeze for 15 minutes. No longer than 15 minutes!
    • Cookies : Use a medium cookie scoop, or 1.5 tablespoons of cookie dough, and roll it into a tight ball. Completely cover the cookie dough ball in powdered sugar and place 12 cookies per cookie sheet. Bake for 12-15 minutes or until the cookies look puffy and they have formed 'crinkles' on top. 
    • Cool : Let the cookies cool on the warm cookie sheet for about 5 minute before removing them to a cooling rack to cool to room temperature. Eat at room temperature or eat one warm!

    How to make this cookie recipe with gingerbread spices and step by step process photos.

    How to make this cookie recipe with gingerbread spices and step by step process photos.

    How to make this cookie recipe with gingerbread spices and step by step process photos.

    How to make this cookie recipe with gingerbread spices and step by step process photos.

    How to make this cookie recipe with gingerbread spices and step by step process photos.

    How to make this cookie recipe with gingerbread spices and step by step process photos.

    How to make this cookie recipe with gingerbread spices and step by step process photos.

    Gingerbread Crinkle Cookies FAQ's

    • Texture & Flavor Notes

      • Texture : These cookies have a soft & fluffy interior with a slightly crunchier exterior with 'crinkles' of sweet powdered sugar. As the cookies bake they will naturally crinkle on their own which will expose some of the brown gingerbread cookie beneath the powdered sugar. 
      • Flavor Profile : The flavor is gingerbread spices (ginger and cinnamon being the forward flavors), hints of molasses, and perfect sweetness due to white sugar, brown sugar, and powdered sugar.
    • Storage Instructions

      • There are several ways to store your crinkle cookies!
        • Counter/Room Temperature : Store cookies in an airtight container at room temperature for up to 7 days. 
        • Fridge : Store the cookies in an airtight container in the fridge for up to 10 days. Bring the cookies to room temperature before serving. As the cookies soften to room temp, the powdered sugar does tend to get a little melty from the moisture in the fridge. I would recommend not storing them in the fridge if you're planning on serving them to guests, family, or friends. The fridge is a great place for leftovers that you want to keep past the 7 day mark. 
        • Freezer : Store the cookies in an airtight, freezer-safe container or Ziploc bag for up to 2 months. Thaw the cookies before serving and eating. Again, the powdered sugar will look a little melty and different as the cookies thaw. This could easily be fixed by sprinkling on some additional powdered sugar to cover up the thawed powdered sugar look. 
    • Serving Suggestions

      • These cookies are best served at room temperature. They're the perfect soft consistency when eaten at room temperate. 
      • The cookies also do really well on day 2 and beyond because the flavors really have time to come together, soften slightly, and it's just really good. 

    Stack of crinkle cookies

    Recipe Tips

    Here are a few of my helpful tips so that you can have success recreating this cookie recipe in your own kitchen ♥

    • Freezer Time : I normally stay away from cookie recipes that call for freezer or fridge time, cause who wants to wait that long for a cookie?! But it is necessary in this recipe and I recommend not skipping it! The time in the freezer helps make the dough easier to work with and it prevents the cookies from spreading totally flat while baking in the oven. It's important to not leave the dough in the freezer for longer than 20 minutes. Otherwise, the cookie dough will get too hard and firm (making it impossible to roll) and the cookies will end up not spreading at all while baking. We do want them to spread a little bit!
    • Baking Time : Crinkle cookies traditional have a soft-baked inside with a crunchier, chewier exterior covered in those powdered sugar 'crinkles'. I prefer a softer crinkle cookies so I bake them at the minimum bake time. If you want a crunchier. snappier gingerbread cookie then bake them a few additional minutes. 
    • Cookie Scoop : I use a medium sized cookie scoop (1.5 tablespoons of dough) for this recipe. If you use something larger or smaller, it will change the serving size that you will get. And you will also have o watch the bake time because larger cookies will need a couple additional minutes to bake properly and 'crinkle'. 

    Overhead shot of one cookie on parchment paper

    A bite taken out of a cookie laying on top of a pile of cookies on a red serving platter.

    More Christmas Cookies You'll Love

    • Christmas Cookie Pizza - Sugar cookie dough makes the 'pizza crust' and then it's topped with vanilla frosting and all the festive colors with sprinkles and candies.
    • Muddy Buddy Cookies - Peanut butter cookie, filled with milk chocolate, and then finished off with a snow-like dusting of powdered sugar. Tastes just like the famous muddy buddy snack mix but in a cookie!
    • Peppermint Cheesecake Cookies - Little soft bites of cheesecake cookie (made with cream cheese) and bits of peppermint. 
    • Red Velvet Crinkle Cookies - A pretty red color makes these perfect for Christmastime. These crinkle cookies also get a dusting of powdered sugar, it almost looks like snow!
    • Family Favorite Sugar Cookie Recipe - I make these all the time! Be sure and use Christmas sprinkles, m&m's, and other red & green candies to decorate these cookies with. They're also fun to use Christmas shaped cookie cutter for. So many ways to make them festive. 
    A bite taken out of a cookie laying on top of a pile of cookies on a red serving platter.

    Gingerbread Crinkle Cookies

    Jessica - Together as Family
    Gingerbread Crinkle Cookies are a mix between classic crinkle cookies & a warm, soft-baked  gingerbread cookie. A homemade gingerbread cookie is the base and then it gets covered in powdered sugar for a sweet and chewy exterior.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 12 mins
    Freezer Time 15 mins
    Total Time 37 mins
    Course Christmas, Cookies
    Cuisine American
    Servings 24
    Calories 148 kcal

    Equipment

    • Cookie Sheets
    • Cookie Spatula
    • Pre-Cut Parchment Paper Sheets
    • Medium Cookie Scoop
    • Wire Whisk

    Ingredients
      

    • 2½ cups all-purpose flour
    • 2 teaspoons cornstarch
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cloves
    • 1 teaspoon ground nutmeg
    • ¼ teaspoon salt
    • ½ cup (1 stick) butter softened
    • ½ cup granulated sugar
    • ½ cup light brown sugar packed
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 3 tablespoons molasses
    • 1 cup powdered sugar

    Instructions
     

    • Preheat the oven to 350° F. Prepare 2 cookie sheets by lining with parchment paper, silpat liner, or spray with cooking spray.
      * I highly recommend using the pre-cut cookie sheet parchment paper sheets. Already pre-cut, perfect size, and it helps the cookies bake evenly.
      * There is a 15 minute freezer time for the cookie dough before baking. Depending on how quickly your oven heats up, you can wait to preheat the oven until the cookies are in the freezer.
    • In a small mixing bowl add the flour, cornstarch, baking powder, cinnamon, ginger, cloves, nutmeg, and salt. Stir with a whisk to break up any clumps.
    • In a large mixing bowl using an electric hand mixer, or you can use a stand mixer, cream together the butter, granulated sugar, and brown sugar until fluffy and light in color.
      * It takes about 1-2 minutes to do correctly.
    • Add the egg and vanilla extract and beat until combined.
    • Add the molasses and mix until combined.
    • Dump the dry ingredients into the larger mixing bowl (with the wet ingredients) and beat on low speed just until combined and no flour pockets remain, and the dough looks like soft crumbles.
    • Cover the bowl with plastic wrap or a lid and place it in the freezer for 15 minutes.
      * No longer than 15 minutes!
    • Place the powdered sugar into a large bowl or pie plate. Just something that you can easily roll the dough balls in to get them completely covered.
    • Use a medium cookie scoop, or 1.5 tablespoons of dough, to scoop out a dough ball and then roll it tightly into a ball with your hands.
      Roll the dough ball in the powdered sugar until completely covered.
      Place 12 cookies per cookie sheet.
    • Bake for 12-15 minute or until the cookies look puffy, have spread slightly, and have 'crinkles' on top.
    • Let the cookies cool on the warm cookie sheet for 5-10 minutes and then remove them to a cooling rack to cool completely.

    Notes

    Butter : I use salted butter but if you prefer unsalted butter then that can be used just as well. Make sure the butter is well softened so it creams in smoothly with the sugars. If it's too cold, you will end up with chunks of butter that are very hard to cream. 
    Recipe Tips -
    • Freezer Time : I normally stay away from cookie recipes that call for freezer or fridge time, cause who wants to wait that long for a cookie?! But it is necessary in this recipe and I recommend not skipping it! The time in the freezer helps make the dough easier to work with and it prevents the cookies from spreading totally flat while baking in the oven. It's important to not leave the dough in the freezer for longer than 20 minutes. Otherwise, the cookie dough will get too hard and firm (making it impossible to roll) and the cookies will end up not spreading at all while baking. We do want them to spread a little bit!
    • Baking Time : Crinkle cookies traditional have a soft-baked inside with a crunchier, chewier exterior covered in those powdered sugar 'crinkles'. I prefer a softer crinkle cookies so I bake them at the minimum bake time. If you want a crunchier. snappier gingerbread cookie then bake them a few additional minutes.
    Storage Instructions -
    • Counter/Room Temperature : Store cookies in an airtight container at room temperature for up to 7 days. 
    • Fridge : Store the cookies in an airtight container in the fridge for up to 10 days. Bring the cookies to room temperature before serving. As the cookies soften to room temp, the powdered sugar does tend to get a little melty from the moisture in the fridge. I would recommend not storing them in the fridge if you're planning on serving them to guests, family, or friends. The fridge is a great place for leftovers that you want to keep past the 7 day mark. 
    • Freezer : Store the cookies in an airtight, freezer-safe container or Ziploc bag for up to 2 months. Thaw the cookies before serving and eating. Again, the powdered sugar will look a little melty and different as the cookies thaw. This could easily be fixed by sprinkling on some additional powdered sugar to cover up the thawed powdered sugar look. 
    Serving Suggestions -
    • These cookies are best served at room temperature. They're the perfect soft consistency when eaten at room temperate. 
    • The cookies also do really well on day 2 and beyond because the flavors really have time to come together, soften slightly, and it's just really good. 
     

    Nutrition

    Calories: 148kcalCarbohydrates: 26gProtein: 2gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 18mgSodium: 62mgPotassium: 80mgFiber: 0.5gSugar: 15gVitamin A: 135IUVitamin C: 0.01mgCalcium: 22mgIron: 1mg
    Keyword crinkle cookies, gingerbread cookies, gingerbread crinkle cookies
    Did you make this recipe?Tag @togetherasfamilyblog on Instagram

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    I am so glad that you are here. I love sharing recipes and I am very passionate about families sitting together at the table for dinner. Even if it's takeout or a homecooked meal, eat together! I hope I can help you find some delicious recipes that your family will love just as much as mine does.

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