Gingerbread Crinkle Cookies

Every holiday season, I find myself craving those classic warm spices that smell like Christmas, and these Gingerbread Crinkle Cookies are one of my favorite ways to bring that cozy feeling into the kitchen.

They’re soft, chewy, beautifully crackled in powdered sugar, and packed with gingerbread flavor.

Each bite delivers molasses sweetness, warm spice, and that irresistible holiday nostalgia that makes these cookies a must-bake for winter gatherings, cookie swaps, or simply enjoying by the tree with a cup of cocoa.

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Recipe Highlights

These cookies are the perfect blend of festive flavor and fun holiday presentation. The dough rolls in powdered sugar before baking, creating a snowy crinkled effect as the cookies puff and crackle in the oven.

They stay wonderfully soft in the center with slightly crisp edges and that signature gingerbread aroma from cinnamon, ginger, cloves, and molasses.

They’re also incredibly easy to make, kid-friendly, and a guaranteed hit on holiday dessert tables. Plus, they store well — making them ideal for gifting, prepping ahead, or filling cookie tins.

• Soft, chewy texture with warm holiday spices
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• Classic gingerbread flavor with a snowy crinkled appearance
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• Easy, no-fuss dough perfect for holiday baking
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• Great for cookie exchanges and gifting
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• Stays soft for days and freezes well

Ingredient Notes

• All-purpose flour: Provides structure to help the cookies hold their soft shape.
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• Granulated sugar: Sweetens the dough while helping create lightness and chew.
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• Brown sugar: Adds moisture and deep molasses flavor.
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• Molasses: Essential for classic gingerbread richness and softness.
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• Unsalted butter: Adds richness and creates a tender texture.
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• Egg: Binds the dough and helps keep the cookies soft.
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• Baking soda: Gives the cookies lift, helping them puff and crackle.
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• Ground ginger: Delivers bold, warming gingerbread spice.
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• Ground cinnamon: Adds sweet warmth and holiday depth.
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• Ground cloves: Enhances aroma with strong, festive spice notes.
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• Salt: Balances sweetness and enhances flavor.
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• Powdered sugar: Creates the signature snowy crinkle coating.

How to Make My Gingerbread Crinkle Cookies

Step 1: Preheat the oven – Set the oven to three hundred fifty degrees Fahrenheit and line baking sheets with parchment paper.

Step 2: Cream butter and sugars – Beat butter, granulated sugar, and brown sugar until light and fluffy.

Step 3: Add molasses and egg – Mix in the molasses and egg until fully combined.

Step 4: Combine dry ingredients – In a separate bowl, whisk flour, baking soda, ginger, cinnamon, cloves, and salt.

Step 5: Form the dough – Gradually add dry ingredients to the wet mixture until a soft dough forms. Chill for thirty minutes for easier rolling.

Step 6: Coat in powdered sugar – Roll tablespoon-sized dough balls, then generously coat in powdered sugar.

Step 7: Bake – Place dough balls onto baking sheets and bake for ten to twelve minutes, or until crinkled and set at the edges.

Step 8 – Cool
Let cookies cool on the baking sheet for several minutes before transferring to a rack.

Serving Suggestions

• Serve with hot cocoa, chai, or holiday coffee
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• Add to Christmas cookie platters
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• Pair with vanilla ice cream for a fun dessert
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• Package in tins or bags for gifting
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• Serve alongside other gingerbread treats for a themed dessert table

Tips for the Best Gingerbread Crinkle Cookies

Chilling the dough helps prevent spreading and makes rolling easier. Coat generously in powdered sugar so the crinkles show up beautifully after baking.

Do not overbake – the cookies should remain soft in the center for the best chewy texture.

Allow them to cool slightly before moving them so they don’t break apart, and store them in an airtight container to keep them soft for days.

Storage of Leftovers

• Store in an airtight container for up to five days
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• Freeze baked cookies for up to two months
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• Thaw at room temperature before serving