Desserts

Soft and Spiced Gingerbread Crinkle Cookies

Name: Soft and Spiced Gingerbread Crinkle Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1 tablespoon ground ginger; 2 teaspoons ground cinnamon; 1/2 teaspoon ground cloves; 1/4 teaspoon salt; 3/4 cup brown sugar; 1/4 cup unsalted butter, softened; 1/4 cup molasses; 1 large egg; 1 teaspoon vanilla extract; Powdered sugar for coating

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Warm, soft, and warmly spiced, these gingerbread crinkle cookies melt in your mouth with a crackled powdered-sugar top and a tender, molasses-rich center. They smell of ginger and cinnamon as they bake and leave a cozy, holiday-kitchen scent that draws everyone to the oven. Easy to make and delightfully textured, they pair well with hot drinks or as a sweet gift.

Recipe Information

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 24 cookies
Difficulty Level: Easy

Nutrition Information

Calories per serving: 110 kcal
Protein: 1 g
Carbohydrates: 16 g
Fat: 4 g
Fiber: 1 g
Sugar: 8 g
Sodium: 95 mg

Why Make This Soft and Spiced Gingerbread Crinkle Cookies

These cookies combine classic holiday spices with a soft, slightly chewy crumb and a pretty crinkled top. They bake quickly, require basic pantry ingredients, and please a crowd. The molasses gives a deep, rich flavor while the powdered sugar creates a snowy contrast that looks festive. They are perfect for cookie swaps, gift boxes, or warming up a cold afternoon with a cup of tea or cocoa.

How to Make Soft and Spiced Gingerbread Crinkle Cookies

You make these cookies in just a few steps: mix the dry spices with flour, cream butter and brown sugar, add molasses and egg, combine gently, shape into balls, roll in powdered sugar, and bake until the edges are set but centers stay soft. The result is a cookie with a crackled white top, spicy aroma, and soft interior. Chill briefly if your dough gets too sticky — that helps keep the shape while baking.

Ingredients:

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup brown sugar
1/4 cup unsalted butter, softened
1/4 cup molasses
1 large egg
1 teaspoon vanilla extract
Powdered sugar for coating

Directions:

Step 1: Preparation

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, ground ginger, ground cinnamon, ground cloves, and salt until evenly combined.

Step 2: Mixing

In a separate large bowl, cream the brown sugar and softened butter with a spoon or mixer until fluffy. Beat in the molasses, then add the egg and vanilla extract and mix until smooth. Gradually add the dry ingredient mixture to the wet ingredients and stir until just blended. Do not overmix.

Step 3: Cooking

Use a tablespoon or small cookie scoop to portion the dough into tablespoon-sized balls. Roll each ball between your palms to smooth it, then roll it generously in powdered sugar so each ball is well coated. Place the coated dough balls about 2 inches apart on the prepared baking sheet. Bake in the preheated oven for 8–10 minutes, until the edges are set but the centers still look slightly soft.

Step 4: Finishing

Remove the baking sheet from the oven and let the cookies cool on the sheet for 3–5 minutes to firm up. Transfer cookies to a wire rack to cool completely. The centers will set as they cool, leaving a soft interior with a crackled powdered-sugar exterior.

How to Serve Soft and Spiced Gingerbread Crinkle Cookies

Serve these cookies warm or at room temperature. They pair beautifully with hot cocoa, spiced tea, coffee, or a glass of cold milk. For holiday platters, dust lightly with extra powdered sugar and add orange zest or a sprinkle of cinnamon for color. Use them in cookie boxes, stacked with parchment between layers to prevent sticking.

How to Store Soft and Spiced Gingerbread Crinkle Cookies

Room temperature: Store in an airtight container for up to 4 days. Place a sheet of parchment between layers to keep them from sticking.
Refrigerator: Keep in an airtight container for up to 1 week, though refrigeration can slightly firm the texture.
Freezer: Freeze baked cookies in a single layer on a tray for 1–2 hours, then transfer to a freezer bag or airtight container for up to 3 months. Thaw at room temperature before serving.
Make-ahead dough: Form and sugar-coat dough balls, freeze on a tray, then transfer to a bag. Bake from frozen, adding 1–2 minutes to the bake time.

Expert Tips for Perfect Soft and Spiced Gingerbread Crinkle Cookies

Measure flour correctly: Spoon flour into the cup and level it off. Too much flour makes cookies dry.
Use room-temperature butter and egg for even mixing and a tender crumb.
Don’t overmix after adding flour; stop when just combined to keep cookies soft.
If dough feels too sticky to roll, chill it for 20–30 minutes. Cold dough holds shape and cracks nicely.
Watch the bake time closely. Remove cookies when edges are set but centers still look slightly soft — they firm up while cooling.
For deeper flavor, let the dough rest in the fridge overnight; spices meld and the texture improves.
Use a consistent scoop for even baking and appearance.

Delicious Variations

Chocolate-Dipped: Dip half of each cooled cookie in melted dark chocolate. Let set on parchment.
Orange-Ginger: Add 1 teaspoon orange zest to the dough for a bright citrus note.
Molasses Boost: Replace half the brown sugar with dark brown sugar or add an extra tablespoon of molasses for richer flavor.
Nutty Crunch: Fold in 1/2 cup finely chopped toasted pecans or walnuts for texture.
Ginger-Cardamom Twist: Add 1/4 teaspoon ground cardamom for a warm, aromatic twist.

Frequently Asked Questions

Q: Can I use white sugar instead of brown sugar?
A: You can, but brown sugar adds moisture and a slight caramel flavor that complements molasses. If you use white sugar, add 1 tablespoon of molasses or reduce flour by 1–2 tablespoons to keep moisture.

Q: Why did my cookies spread too much?
A: Over-soft butter, too little flour, or a warm baking surface can cause spreading. Chill dough briefly, measure flour accurately, and make sure your oven is fully preheated.

Q: How do I make these cookies crisp instead of soft?
A: Bake for an extra 1–2 minutes until edges are more firm, and cool completely on a rack. Reducing the molasses slightly can also yield a crisper result.

Q: Can I make these gluten-free?
A: Yes. Substitute a 1:1 gluten-free baking flour blend that contains xanthan gum. Texture may vary slightly, but the flavor should remain similar.

Q: Can I freeze the unbaked dough?
A: Yes. Roll dough into balls, coat in powdered sugar, freeze on a tray until firm, then store in a freezer bag. Bake from frozen, adding 1–2 minutes to the time.

Q: My powdered sugar didn’t crack — what went wrong?
A: If the coating doesn’t crack, the cookies likely baked too long or the dough didn’t spread enough. Check oven temperature and baking time; ensure dough balls are rolled well in powdered sugar and are room-chilled if necessary.

Q: How can I make the spice level stronger or milder?
A: Increase or decrease the ground ginger and cinnamon to taste. Start with a small change (1/4 teaspoon) and adjust next batch.

Conclusion

These soft and spiced gingerbread crinkle cookies are an easy, cozy treat with warm flavors and a pretty powdered-sugar finish — ideal for baking with family or sharing at holiday gatherings. If you want another take or inspiration for a similar crinkle cookie, check out this version: Gingerbread Crinkle Cookies – If You Give a Blonde a Kitchen. Give the recipe a try — you’ll love the spicy aroma and tender texture.