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Gingerbread Crinkle Cookies

These soft Gingerbread Crinkle Cookies are a great from-scratch recipe for the holiday season. They have the signature flavor of molasses and warm spices and are then coated in powdered sugar for an adorable crinkled look.

Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 24 cookies
Calories: 192 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 3 Cups flour
  • 3/4 Cup dark brown sugar packed
  • 3/4 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 Tablespoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 sticks unsalted butter (3/4 cup) softened, but still cool, cut into 1/2-inch cubes
  • 3/4 Cup molasses
  • 2 Tablespoons whole milk
  • 1/2 Cup sugar in a bowl
  • 1/2 Cup powdered sugar in a bowl

Instructions

    Cup of Yum
  1. Using an electric mixer on low-speed stir together the flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt until combined.
  2. Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is sandy and resembles fine meal.
  3. Reduce the speed to low. With the mixer running, gradually add the molasses and milk.
  4. Mix until the dough is evenly moistened
  5. Increase the speed to medium and mix until thoroughly combined.
  6. Transfer the dough onto a work surface. Divide the dough in half.
  7. Shape each half of the dough into two balls.
  8. Wrap each dough ball the in plastic wrap and freeze until firm.
  9. Or your second option is that you can refrigerate the dough for 2 hours or overnight.
  10. Preheat the oven to 350 degrees.
  11. Line the baking sheets with parchment paper.
  12. Remove the cookie dough from the fridge.
  13. Begin rolling the dough into individual 2- inch balls in diameter. Do not overwork the dough as it will get too warm. (If the dough becomes warm rewrap it in the plastic wrap and return it to the refrigerator until it is chilled.)
  14. Roll each dough ball in the sugar until coated. Now transfer the ball to the confectioners’ sugar and roll again until coated evenly.
  15. Put the coated dough balls 1-inch apart on the parchment lined baking sheet.
  16. Bake the cookies at 350 degrees for 12 minutes or until they are set in the centers. Be sure to not over bake them.
  17. Remove the cookies from the oven. Allow them to cool on the sheets for 2 minutes.
  18. Transfer the cookies to a wire rack to cool completely (to room temperature).

Notes

  • Store gingerbread crinkle cookies in an airtight container at room temperature. The cookies can be stored for up to a week.

Nutrition Information

Calories 192kcal (10%) Carbohydrates 34g (11%) Protein 2g (4%) Fat 6g (9%) Saturated Fat 4g (20%) Polyunsaturated Fat 0.3g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 15mg (5%) Sodium 90mg (4%) Potassium 186mg (5%) Fiber 1g (4%) Sugar 21g (42%) Vitamin A 178IU (4%) Vitamin C 0.01mg (0%) Calcium 35mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 24cookies

Amount Per Serving

Calories 192

% Daily Value*

Calories 192kcal 10%
Carbohydrates 34g 11%
Protein 2g 4%
Fat 6g 9%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 2g 10%
Trans Fat 0.2g 10%
Cholesterol 15mg 5%
Sodium 90mg 4%
Potassium 186mg 4%
Fiber 1g 4%
Sugar 21g 42%
Vitamin A 178IU 4%
Vitamin C 0.01mg 0%
Calcium 35mg 4%
Iron 1mg 6%

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