This recipe for Gingerbread Crinkle Cookies has been my holiday go-to for years. I first stumbled on the combination of deep molasses flavor and the snowy powdered sugar crackle during a December cookie swap where I needed a make-ahead cookie that would still taste fresh after a day of travel. The result was a warm, aromatic biscuit with a tender, chewy center and a sugar-dusted exterior that always invites a double-take. The scent of molasses, ginger, and cinnamon baking fills the kitchen and seems to coax everyone into the room.

I tend to make a double batch for gatherings because the cookies disappear faster than I can plate them. The texture is soft but slightly pillowy at the center, with edges that set into a delicate chew. These are the kind of cookies that are easy to adapt — swap spices, change the roll coating, or make them slightly bigger for a coffee shop-style treat. They’re forgiving, straightforward, and perfect for bakers of all levels, which is why they’ve become a staple in my holiday repertoire.

Ingredients

• All-purpose flour (2 1/4 cups): Use a reliable brand like King Arthur or Gold Medal for consistent structure. Spoon and level the flour to avoid compacting — this keeps cookies tender rather than dense.
• Ground ginger (2 teaspoons): Freshly ground or a high-quality jarred ginger will provide a brighter, spicier note than older, stale jars. This is the dominant spice, so don’t skimp.
• Ground cinnamon (1 teaspoon): Adds warm complexity; Ceylon cinnamon is milder, while Cassia is stronger — either works depending on your flavor preference.
• Ground cloves and nutmeg (1/4 teaspoon each): Small amounts boost the aromatic profile without overpowering; grate whole nutmeg if you have it for extra brightness.
• Baking soda (1 teaspoon) and salt (1/4 teaspoon): Leavening creates the signature crinkle and lift; salt enhances all the spices and balances the sweetness.
• Unsalted butter (3/4 cup, softened): Softened to room temperature, not melted — this traps air when creamed with sugar and gives structure and tenderness.
• Granulated sugar (1 cup plus 1/2 cup for rolling): The initial cup sweetens the dough; an extra 1/2 cup is used to coat before powdered sugar, which helps preserve the crinkle effect.
• Molasses (1/4 cup): Use robust unsulphured molasses for depth; blackstrap is too intense, so opt for standard or dark molasses for best flavor.
• Large egg (1): Helps bind and tenderize. Use a large egg at room temperature to mix smoothly into the butter-molasses base.
• Vanilla extract (1 teaspoon): Rounds out the spices and highlights the molasses. Use pure vanilla for the cleanest flavor.
• Powdered sugar (1/2 cup for rolling): Creates the iconic crinkle contrast and a festive finish when baked.

Instructions

Combine Dry Ingredients: In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, 1 teaspoon baking soda, and 1/4 teaspoon salt. Whisking distributes the leavening and spices evenly and prevents pockets of baking soda which can create uneven rise. Cream Butter and Sugar: In a large bowl, beat 3/4 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 2–3 minutes on medium speed with a hand or stand mixer. Scrape the bowl periodically; the aeration at this stage helps create a tender crumb and slight lift. Add Molasses, Egg, and Vanilla: Beat in 1/4 cup molasses, 1 large room-temperature egg, and 1 teaspoon vanilla extract until fully combined. The molasses will darken the mix and add acidity; the egg helps bind and contribute moisture for a chewy center. Mix Dry with Wet: Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Avoid overmixing once the flour is incorporated to prevent developing too much gluten, which can make the cookies tough. Chill the Dough: Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 1 hour. Chilling firms the butter, concentrates flavors, and controls spread during baking for that classic cracked surface. Preheat and Prepare Sheets: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat to prevent sticking and promote even browning. Arrange racks to allow air circulation if baking multiple trays. Roll and Coat: Scoop rounded tablespoons of dough (or use a small cookie scoop) and roll into balls. Roll each ball first in 1/2 cup granulated sugar, then roll in 1/2 cup powdered sugar until well coated; the initial granulated sugar creates a barrier so the powdered sugar won’t immediately dissolve into the dough. Bake: Space dough balls about 2 inches apart on the prepared sheets and bake 10–12 minutes, until edges are set and centers still look slightly soft. For thicker cookies, err on the shorter side; they will continue to set on the hot sheet after removal. Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze fully baked cookies for longer storage.

Storage Tips

Store cooled cookies in an airtight container layered with parchment paper at room temperature for up to 5 days. For longer storage, freeze cookies in a single layer on a sheet pan until solid, then transfer to a zip-top freezer bag or airtight container for up to 3 months. To refresh a slightly stale cookie, warm in a 300°F oven for 4–5 minutes to regain softness, or microwave briefly (8–10 seconds) on a microwave-safe plate. Avoid refrigerating as it can dry them out.

Ingredient Substitutions

If you need to swap ingredients, use light molasses instead of dark for a milder flavor; substitute 1/4 cup maple syrup plus 1 tablespoon of brown sugar in a pinch, though texture will be slightly different. For a dairy-free option, replace butter with solid coconut oil measured 1:1 or a vegan butter substitute; note the flavor will shift. For gluten-free, use a cup-for-cup gluten-free flour blend with xanthan gum included and reduce chill time slightly, as some blends absorb more moisture.

Serving Suggestions

These cookies pair beautifully with a mug of hot cocoa or spiced tea. For a festive platter, dust with extra powdered sugar and garnish with small sprigs of rosemary for contrast. Serve slightly warm with a scoop of cinnamon ice cream for a special dessert, or include them in holiday tins layered with waxed paper for gifting. Smaller cookies make a great accompaniment to a cheese board featuring mild cheddar and pear slices.

Cultural Background

Gingerbread has roots in medieval Europe where ginger and honey were used to make aromatic spiced breads and biscuits. The crinkle variation developed later as refining sugar and baking soda became common, producing a crackled surface when powdered sugar bubbled and split during baking. Modern American versions often rely on molasses for a deeper, more robust flavor, reflecting colonial ingredient availability and tastes that favor richer sweet profiles during winter festivities.

Seasonal Adaptations

For a winter twist, add 1/2 teaspoon ground cardamom or a pinch of ground black pepper for warmth. In summer, make smaller cookie bites and stir in 1/3 cup finely chopped crystallized ginger for brighter zing. During holidays, press a whole clove into the center before baking for a classic gingerbread appearance, or dip half the cooled cookies in melted dark chocolate and sprinkle with sea salt for a modern contrast.

Meal Prep Tips

Prepare the dough up to 48 hours ahead — shape into a log and wrap tightly in plastic wrap, then chill. When ready to bake, slice into portions, roll, and coat in sugars. For faster morning prep, pre-scoop dough onto a parchment-lined tray and freeze until solid; then transfer scoops to a zip bag and bake directly from frozen, adding a minute or two to bake time. Use silicone mats and calibrated cookie scoops for consistent size and even baking when making multiple batches.

These Gingerbread Crinkle Cookies are both a nostalgic classic and a practical holiday staple. They’re easy to scale, forgiving to make, and always welcome on a cookie plate. I hope you enjoy making — and sharing — them as much as my family does.