Okay, gather ’round, friends! Let’s talk about something that just screams “holiday happiness” – Gingerbread Crinkle Cookies. These aren’t just any cookies; they’re like little explosions of spiced warmth, all wrapped up in a sweet, crackly package. I have such a soft spot for Gingerbread Crinkle Cookies.
I remember the first time I tried making them. It was a total Pinterest fail! The dough was too sticky, the cookies spread out like pancakes, and the “crinkles” were more like sad little dents. It was a mess! But I was determined. I tweaked the recipe, experimented with chilling times, and finally – finally – achieved Gingerbread Crinkle Cookies perfection. I found a similar recipe at Gingerbread Crinkle Cookies – If You Give a Blonde a Kitchen.
What I love most about these Gingerbread Crinkle Cookies is how they fit into my crazy, busy life. They’re festive enough for a Christmas party, but easy enough to whip up on a random Tuesday afternoon when the kids are begging for something sweet. And the smell! Oh, the smell of ginger, cinnamon, and molasses filling the house… it’s pure magic. It’s so cozy like my Halloween Crinkle Cookies I made back in October, check them out here.
I’ve always believed that cooking should be joyful, not stressful. It’s about creating memories, sharing love, and maybe, just maybe, making a few delicious mistakes along the way. Embrace the imperfections, my friends. That’s what makes each batch of gingerbread cookies special!
So, grab your aprons, preheat those ovens, and let’s get baking! I’m so excited to share this recipe with you. I promise, even if you’re a beginner baker, you can totally nail these. Let’s get started!
What You’ll Need for This Gingerbread Crinkle Cookies
Alright, let’s take a look at what we need to make these little beauties. I’m all about using the best ingredients I can find, but I also understand that we’re all on a budget! So, I’ll share some tips and tricks to keep things affordable, while ensuring you’re able to make the best possible Gingerbread Crinkle Cookies!
Here’s the lineup:
- 3 cups all-purpose flour: I always use unbleached flour for my Gingerbread Crinkle Cookies. I find it gives them a slightly better texture.
- 1 teaspoon baking soda: This helps give the cookies that lovely lift and crinkle.
- 1 teaspoon ground cinnamon: Adds that warm, cozy spice we all crave.
- 1 teaspoon ground ginger: The star of the show! Use good quality ginger for the best flavor in your gingerbread cookies.
- ½ teaspoon ground cloves: Just a pinch, but it adds a wonderful depth of flavor.
- ¼ teaspoon ground nutmeg: Another warm spice that complements the ginger beautifully.
- ½ teaspoon salt: Balances out the sweetness and enhances the other flavors.
- ¾ cup (1 ½ sticks) unsalted butter, softened: Make sure it’s softened, not melted. This is crucial for the right cookie texture.
- 1 cup granulated sugar: For sweetness and that classic crinkle effect.
- ½ cup packed dark brown sugar: Adds moisture and a lovely molasses flavor.
- 1 large egg: To bind everything together.
- ½ cup molasses: The secret ingredient that gives these holiday cookies their signature gingerbread flavor. I always use unsulphured molasses; it has a richer, less bitter taste.
- 2 teaspoons vanilla extract: A little touch of vanilla rounds out all the flavors.
- ½ cup granulated sugar, for rolling: This is what creates those gorgeous crinkles!
When making Gingerbread Crinkle Cookies, you can often find molasses in the baking aisle of most grocery stores. Sometimes, it’s near the honey and syrups. If you’re looking to save a bit of money, buy spices in bulk! It’s way cheaper than buying those little jars every time.
Here’s a Gingerbread Crinkle Cookies trick I learned: measure out all your spices into a small bowl before you start. That way, you won’t accidentally add too much of one spice (trust me, I’ve been there!). I also prefer to get my butter out an hour before I get started so I am 100% certain it’s softened.
Leftover molasses can be stored in a cool, dark place for months. Just make sure the lid is tightly sealed. With flour, I store it in an airtight container in my pantry. It helps keep it fresh longer.
And don’t forget to check out Gemma Stafford’s recipe at My recipe for Ginger Crinkle Cookies takes my two favorite holiday ….
Now that we have all our ingredients prepped, let’s move on to the fun part!
Let’s Make This Gingerbread Crinkle Cookies Together
Okay, friend, let’s get down to business! I’m going to walk you through each step as if we were making these Gingerbread Crinkle Cookies side-by-side in my kitchen. Don’t worry if you’re not a pro; I’ve made my fair share of mistakes, so I know all the pitfalls to avoid!
- Combine the dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Set aside. This ensures everything is evenly distributed, so you get that perfect spiced flavor in every bite of these Christmas cookies.
- Cream the butter and sugars: In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. Don’t skimp on this step! It’s crucial for the right texture of your Gingerbread Crinkle Cookies.
- Add the egg and molasses: Beat in the egg, then stir in the molasses and vanilla extract. Mix until well combined. The molasses is what gives these spiced cookies their signature flavor, so make sure you measure it accurately!
- Gradually add the dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can lead to tough cookies.
- Chill the dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight. This is a must! Chilling the dough prevents the cookies from spreading too much in the oven and helps develop that beautiful crinkled surface. I learned the hard way with Gingerbread Crinkle Cookies that skipping this step is a recipe for disaster. If you are craving gingerbread cookies while chilling, you can check out my recipe here.
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Shape the cookies: Roll the chilled dough into 1-inch balls. Roll each ball in granulated sugar, coating it evenly.
- Bake the cookies: Place the sugared dough balls on the prepared baking sheet, leaving about 2 inches between each cookie. Bake for 8-10 minutes, or until the edges are set and the tops are cracked. In my kitchen, Gingerbread Crinkle Cookies usually takes exactly 9 minutes.
- Cool and enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. I usually take this time to clean up a bit and get the next batch ready to go!
While the Gingerbread Crinkle Cookies are baking, your kitchen should smell absolutely divine! The aroma of ginger, cinnamon, and molasses will fill the air, making it feel like a true holiday wonderland.
A little tip: if your dough is still a bit sticky after chilling, dust your hands with a little flour before rolling the dough into balls.
Don’t worry if your Gingerbread Crinkle Cookies don’t look perfect. The beauty of these cookies is in their rustic, crinkled appearance. And more importantly, they’ll taste amazing!
How I Love to Serve This Gingerbread Crinkle Cookies
Okay, so you’ve baked a batch of these gorgeous Gingerbread Crinkle Cookies. Now what? Let me tell you how my family and I love to enjoy them!
My absolute favorite way to serve these holiday cookies is with a big mug of hot chocolate. There’s something about the warm, spiced cookies paired with the rich, chocolatey drink that is just pure comfort. My kids love dunking them in the hot chocolate, of course!
These Gingerbread Crinkle Cookies are also perfect for gifting. I love packaging them up in cute little boxes or tins and giving them to friends, neighbors, and teachers. They’re always a hit! My friends always ask for this Gingerbread Crinkle Cookies recipe whenever I make them.
For a festive presentation, I like to arrange the cookies on a pretty platter and dust them with a little extra powdered sugar. You can also add some fresh cranberries or sprigs of rosemary for a pop of color.
If you have extra Gingerbread Crinkle Cookies, you can store them in an airtight container at room temperature for up to a week. Although, in my house, they never last that long! You can also freeze them for longer storage. Just make sure they’re completely cool before freezing.
These Christmas cookies are perfect for holiday parties, cookie exchanges, or even just a cozy night in by the fire. We love making them every year for our annual Christmas Eve celebration. They’ve become a tradition!
Another great pairing is with a glass of cold milk. The sweetness of the Gingerbread Crinkle Cookies and the coolness of the milk is a match made in heaven!
And if you’re feeling adventurous, try crumbling these spiced cookies over a scoop of vanilla ice cream. It’s a surprisingly delicious combination!
Your Gingerbread Crinkle Cookies Questions Answered
Alright, let’s tackle some common questions I get about making Gingerbread Crinkle Cookies. I’ve been there, made those mistakes, and learned a thing or two along the way!
- Why are my cookies spreading too much?This is a common problem! The most likely culprit is that your dough wasn’t chilled long enough. Chilling the dough firms up the butter, which prevents the cookies from spreading too much in the oven. Make sure you chill it for at least 2 hours, or preferably overnight. Another reason could be that your oven is too hot. Use an oven thermometer to ensure it’s accurate.
- Why aren’t my cookies crinkling?This could be due to a few reasons. First, make sure you’re rolling the dough balls generously in granulated sugar. The sugar is what creates that beautiful crinkled effect. Second, don’t flatten the dough balls before baking. They should be round and puffy when they go into the oven. Lastly, make sure your oven is hot enough.
- Can I use a different type of molasses?I recommend using unsulphured molasses for the best flavor. Blackstrap molasses is too bitter and can overpower the other flavors in the cookies. Light molasses is okay in a pinch, but it won’t have as much depth of flavor.
- Can I make the dough ahead of time?Absolutely! In fact, I often make the dough a day or two in advance. Just store it in the refrigerator, tightly wrapped in plastic wrap. When you’re ready to bake, let the dough sit at room temperature for about 15-20 minutes to soften slightly before rolling.
- Can I freeze the cookies?Yes, you can freeze baked Gingerbread Crinkle Cookies for up to 2-3 months. Make sure they’re completely cool before freezing, and store them in an airtight container or freezer bag. Thaw them at room temperature before serving.
- My dough is too sticky to roll! What do I do?Don’t panic! Just dust your hands with a little flour before rolling the dough into balls. You can also chill the dough for a little longer to make it firmer.
- Can I add other spices to the dough?Of course! Feel free to experiment with other spices like cardamom, allspice, or even a pinch of black pepper. Just don’t overdo it, or you’ll lose that classic gingerbread flavor. You know what I do when my Gingerbread Crinkle Cookies don’t come out as expected? I just start over!
- Can I substitute gluten-free flour?I haven’t personally tested this recipe with gluten-free flour, but I’ve heard good things about using a blend of gluten-free all-purpose flour with xanthan gum added. Just be sure to follow the package instructions for the best results.
My Final Thoughts on This Gingerbread Crinkle Cookies
Okay, my friend, we’ve reached the end of our Gingerbread Crinkle Cookies journey! I truly hope you give this recipe a try. It’s more than just a recipe to me. It’s a way to connect with family, share love, and create memories that will last a lifetime. I’m telling you, these are some of the best gingerbread cookies out there!
These Gingerbread Crinkle Cookies hold a special place in my heart because they remind me of the joy and warmth of the holiday season. The smell of them baking in the oven instantly transports me back to my childhood, filled with cozy nights, twinkling lights, and the excitement of Christmas morning.
Here are my Gingerbread Crinkle Cookies Pro Tips:
- Don’t skip the chilling time! It’s essential for the right texture and crinkle.
- Use good quality spices! They make a huge difference in the flavor of the cookies.
- Don’t overbake! The cookies should be soft and chewy, not hard and crunchy.
Here are a few Gingerbread Crinkle Cookies variations you might want to try:
- Chocolate Gingerbread Crinkle Cookies: Add ¼ cup of cocoa powder to the dry ingredients for a chocolatey twist. I found this recipe online at Chocolate Ginger Crinkle Cookies – Pastry Affair.
- Lemon Glazed Gingerbread Crinkle Cookies: Drizzle the cooled cookies with a simple lemon glaze made from powdered sugar and lemon juice.
- Spiced Cream Cheese Filled Gingerbread Crinkle Cookies: Sandwich two cookies together with a layer of spiced cream cheese frosting.
My family loves the classic Gingerbread Crinkle Cookies best, but my daughter is a big fan of the chocolate version.
Remember, cooking is all about experimentation and having fun. Don’t be afraid to tweak the recipe to suit your own tastes. Add more ginger if you like a spicier cookie, or use a different type of sugar for a different flavor.
I hope that when you bake these Gingerbread Crinkle Cookies, you’ll feel the same joy and warmth that I do. May your kitchen be filled with the delightful aroma of spices, and may your heart be filled with love and happiness.
Happy baking, my friend! And remember, even if your cookies aren’t perfect, they’re still delicious. After all, it’s the imperfections that make them unique and special. If you love baking crinkle cookies like this, you may love my Peanut Butter Spider Cookies as well! Bake some Gingerbread Crinkle Cookies today!
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Gingerbread Crinkle Cookies
These Gingerbread Crinkle Cookies are soft, chewy, and perfectly spiced. Coated in powdered sugar, they crackle beautifully as they bake, creating a festive treat perfect for the holidays.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar, for coating
Instructions
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, then stir in the molasses and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Cover the dough and refrigerate for at least 2 hours, or preferably overnight.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Roll the dough into 1-inch balls. Roll each ball in powdered sugar, coating generously.
- Place the cookies 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are set and the tops are cracked.
- Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
For an extra festive touch, sprinkle the cookies with colored sugar before baking.