These Gingerbread Crinkle Cookies are a festive treat! They’re soft and chewy with a spicy ginger flavor, perfect for the holidays. Plus, that powdered sugar on top makes them look super cute!
Whenever I make these, I can’t resist sneaking one right off the baking tray. Who can blame me? They rarely last long in my house—everyone loves their cozy taste and delightful crinkle look!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cookies, giving them structure. If you need a gluten-free option, you can substitute with a gluten-free flour blend, but check that it includes xanthan gum for the right texture.
Ground Ginger, Cinnamon, and Cloves: These spices give the cookies their warm, festive flavor. If you don’t have cloves, you can use allspice or just stick to more ginger and cinnamon to keep the taste balanced.
Unsalted Butter: I love using unsalted butter because it allows you to control the salt in your recipe. If you’re dairy-free, you can use coconut oil or a plant-based butter as a substitute.
Molasses: This is key for that deep color and flavor. If you run out, honey or maple syrup can work, but they will change the cookie’s taste a bit. Use dark corn syrup if in a pinch but know the flavor will be less robust.
Powdered Sugar: For rolling, it creates that crinkly look on cookies. You can also use granulated sugar, but it won’t give the same effect. If you’re avoiding sugar, try a keto-friendly or alternative sweetener.
How Do I Get Perfectly Crinkled Cookies?
Achieving that beautiful crinkle on your cookies is all about the preparation and baking technique. Here’s how to do it:
- Chill the dough! This step is important as it makes the dough easier to handle and helps the cookies hold their shape.
- Roll the dough in powdered sugar generously before baking. This helps create that lovely crackly top.
- Keep an eye on baking time. You want them to spread and crack, but not overbake. They will firm up as they cool, so take them out when they still look slightly soft.
By following these tips, your Gingerbread Crinkle Cookies will come out soft, chewy, and beautifully crinkled every time!
Gingerbread Crinkle Cookies
Ingredients You’ll Need:
- 2 ½ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- ⅓ cup molasses
- 1 teaspoon vanilla extract
- ½ cup powdered sugar (for rolling)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time, plus at least 2 hours to chill the dough in the fridge. Once you’re ready to bake, it’ll take about 10-12 minutes to bake the cookies. So, in total, you’re looking at around 2 hours and 30 minutes, which includes some delicious cookie-making and cooling time!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. This mix of spices is what gives your cookies that delightful gingerbread flavor! When finished, set the bowl aside.
2. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Using an electric mixer, beat them together until the mixture turns light and fluffy, which usually takes about 2-3 minutes. This aerates the butter and will help your cookies be soft and chewy.
3. Combine the Ingredients:
Now, add in that large egg, molasses, and vanilla extract to the butter mixture. Beat everything together until all the ingredients are well combined and smooth.
4. Mix in the Dry Ingredients:
Gradually add the dry ingredient mixture to your wet mixture, stirring gently until just combined. Don’t overmix; you want a thick dough that holds together easily. If it looks a bit crumbly, that’s okay!
5. Chill the Dough:
Cover your dough with plastic wrap and pop it in the fridge for at least 2 hours, or even overnight if you have time. Chilling the dough helps it firm up, making it easier to work with later.
6. Preheat & Prepare for Baking:
When you’re ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
7. Roll in Powdered Sugar:
Pour the powdered sugar onto a small plate. Scoop out tablespoon-sized portions of dough and roll them into balls. Then, roll each ball generously in the powdered sugar to get that beautiful crinkly top!
8. Bake the Cookies:
Place the rolled dough balls on your prepared baking sheets, making sure they are about 2 inches apart. Bake them in the preheated oven for 10-12 minutes or until they have spread and developed that classic crinkle appearance on top.
9. Cool and Enjoy:
After baking, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer the cookies to wire racks to cool completely. And there you have it—your deliciously soft and spicy Gingerbread Crinkle Cookies are ready to be enjoyed! Perfect for sharing, gifting, or munching yourself!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may make the cookies slightly denser. You might want to start with a 50/50 mix of whole wheat and all-purpose flour for the best texture.
How Should I Store Leftover Cookies?
Store your leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them! Just place them in a freezer-safe container or bag for up to 3 months. Thaw them at room temperature when you’re ready to enjoy.
What if I Don’t Have Molasses?
If you don’t have molasses, you can substitute it with an equal amount of honey or maple syrup, though the flavor will change slightly. Dark corn syrup is another option, but it will lack the rich flavor molasses brings.
Can I Make This Recipe Vegan?
Absolutely! To make these cookies vegan, use a plant-based butter and replace the egg with ¼ cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). Adjust the sugar as necessary since some plant-based butters might contain salt.
