Gingerbread Crinkle Cookies are soft and delicious crinkle cookies with the classic gingerbread flavor rolled in confectioners’ sugar for added sweetness. For another cookie packed with ginger spice and cinnamon, try my Soft Ginger Cookie.
Gingerbread Crinkle Cookies
These cookies are soft and chewy cookies with cracks that crinkle cookies are known for. They are full of spices that give you that gingerbread flavor and the confectioners’ sugar adds some extra sweetness to the cookies. And, there is no cutting out Gingerbread man shapes with this recipe.
Ingredients & Substitutions
Molasses: There are several types of molasses, each with slightly different properties. Generally speaking, molasses is a thick syrup that is often used as a sweetener. It is a byproduct of the sugar-making process, and it comes from crushed sugar cane or sugar beets.
Cloves, Ginger, and Cinnamon: These spices simply scream “holidays” to me! And they each add something special to these simple crinkle cookies.
Brown Sugar: I love what brown sugar does to cookies, especially paired with molasses.
Optional- Sprinkle a little extra confectioners sugar over the cookies after they bake!
How to Store Gingerbread Crinkle Cookies
Store gingerbread crinkle cookies in an airtight container at room temperature for up to one week. For more cookie tips, check out my Guide to Freezing, Baking, and Storing Cookies!
How to Freeze Gingerbread Crinkle Cookies
Freeze the cookie dough or the cookies after they have been baked. To freeze the dough, prepare the recipe as directed then scoop it into the balls. Coat in the confectioners’ sugar, then place on a cookie sheet and place in the freezer for 30 minutes.
After 30 minutes, place all of the dough balls into a freezer-safe plastic bag and label it. Finally, store the balls of dough in the freezer for up to 3 months. When ready to bake, thaw dough balls on a cookie sheet in a single layer for about an hour before baking.
Gingerbread Crinkle Cookies
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, softened
- 1 cup (200 g) light brown sugar, packed
- 1 large egg, room temperature
- ¼ cup (84 g) molasses
- 2 ½ cups (312.5 g) all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon ground cloves
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 cup (125 g) confectioners' sugar
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, using a hand mixer, cream together butter and brown sugar.
- Turn the mixer to low and add in the egg and molasses. Mix for about 30 seconds to incorporate, then turn the mixer to medium-high and blend until light and fluffy.
- In a separate bowl, whisk together flour, baking soda, cloves, ginger, and cinnamon.
- Add the flour mixture, 1/3 at a time, to the molasses mixture, beating until combined.
- Shape dough into 1-inch balls. Set on the lined baking sheet.
- Pour confectioners' sugar onto a small plate or bowl.
- Roll dough ball in confectioners' sugar until completely covered and place on lined cookie sheet about 2 inches apart. (If you want them extra chewy, chill for 10 minutes in the freezer before baking.)
- Bake for 8 to 10 minutes.
- Remove from oven and allow cookies to cool to room temperature before serving.
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