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Gingerbread Crinkle Cookie Recipe
5 from 93 votes

Gingerbread Crinkle Cookie Recipe

The Gingerbread Crinkle Cookie Recipe combines warming spices like ginger and cinnamon with molasses for a soft, chewy cookie coated in powdered sugar. Chilling the dough before baking helps the cookies maintain their shape and develop their distinctive crinkled surface. These cookies balance sweetness from sugar and molasses with the kick from spices, making them suitable for holiday treats or anytime a spiced cookie is desired.

Prep Time
15 mins
Cook Time
25 mins
Chilling Time in the Fridge:
1 hr
Total Time
1 hr 40 mins
Servings: 24 cookies
Calories: 134 kcal
Course: Dessert, Baked Goods
Cuisine: American

Ingredients

  • 2 2/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 4 teaspoons ground ginger
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups granulated sugar white
  • 1 cup neutral oil (avocado oil, vegetable oil or grape seed oil)
  • 1/3 cup molasses (unsulphered)
  • 1 teaspoon vanilla extract pure
  • 2 egg at room temperature, large
  • 1 cup powdered sugar

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F. Line two baking sheets with a sheet or parchment and set aside.
  2. To the medium bowl, add the all-purpose flour, ground ginger, cinnamon, baking soda and salt. Whisk together until combined.
  3. To the bowl of a stand-up mixer with the paddle attachment (alternatively you could do this in a bowl with an electric mixer), add the sugar and oil. Beat until light and sort of fluffy, about 1 minute. Pour in the molasses and vanilla extract; then with the machine running on low, add one egg at a time. Mix until combined.
  4. Add the flour mixture and mix just until no flour speckles appear and the dough is cohesive, about 30 seconds to a minute. Cover the cookie dough with a clean kitchen towel or plastic wrap and transfer to the fridge to chill for 1 hour.
  5. Sift the powdered sugar into a bowl. This will smooth out any pesky lumps.
  6. Using a medium cookie scoop, scoop out balls of dough, rolling them in between your palms until balls form. Roll them in the sifted powdered sugar. The powdered sugar should be on there pretty thick. I think it’s our instinct to brush off the excess powdered sugar but leave it on!
  7. Transfer the dough ball to the lined baking sheet. Repeat with the remaining dough, spacing the cookies about 4 inches a part. These spread a bit so give them some space. I baked about 6 cookies per sheet.
  8. Transfer the first baking sheet to the oven to bake for about 10 to 12 minutes, until they appear crackily and puffed up. Remove from the oven and allow them to cool on the baking sheets for at least 5 minutes before transferring them to a cooling rack. You’ll notice that they’ll fall a bit as they cool—this is good! Repeat with the cookie dough.
  9. Serve with milk or coffee.

Notes

  • Chill the dough for one hour before shaping for best results.
  • Firmly coat dough balls in powdered sugar without dusting off excess.
  • For making ahead, freeze shaped dough balls in a single layer before transferring to airtight containers.
  • Thaw frozen dough balls fully at room temperature and re-coat in powdered sugar before baking to preserve the crinkle effect.
  • Use unsulphered molasses to avoid off-flavors; "Grandma's" brand is recommended.

Nutrition Information

Calories 134kcal (7%) Carbohydrates 32g (11%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 142mg (6%) Potassium 88mg (2%) Fiber 1g (4%) Sugar 21g (42%) Calcium 13mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 24 cookies

Amount Per Serving

Calories 134

% Daily Value*

Calories 134kcal 7%
Carbohydrates 32g 11%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 142mg 6%
Potassium 88mg 2%
Fiber 1g 4%
Sugar 21g 42%
Calcium 13mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.