Chewy Gingerbread Crinkle Cookies Recipe for the Holidays

Is it really Christmas if your kitchen doesn’t smell like gingerbread and cinnamon? I don’t think so. Enter: Gingerbread Crinkle Cookies — the soft, chewy, spiced little gems that look like they came straight from Mrs. Claus’s oven.

These cookies are like a warm hug wrapped in sugar. They’ve got that classic gingerbread flavor — molasses, brown sugar, and holiday spice — with a crackly powdered sugar coating that makes them look like they’ve just been snow-dusted.

If you’ve been hunting for a cookie that’s festive, easy, and seriously addictive, you’ve found it.

Why You’ll Love These Gingerbread Crinkle Cookies

Let’s be real — not all gingerbread cookies hit the mark. Some are crunchy enough to double as tree ornaments. These? Soft. Chewy. And bursting with gingerbread flavor.

Here’s why these cookies win Christmas every time:

• Perfectly chewy centers and crackled, sugary tops.
• Big gingerbread flavor without being too spicy.
• Freezer-friendly dough — make them ahead, bake fresh later.
• No rolling or cutters required! Just scoop, roll, and bake.

You’ll only need one bowl, one baking sheet, and a little self-control. (Spoiler: you’ll fail the self-control part.)

Ingredients You’ll Need

All the cozy winter vibes come from a simple ingredient list that’s pure holiday magic.

Dry Ingredients:

• 2 ¼ cups all-purpose flour
• 2 teaspoons ground ginger
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon nutmeg
• 1 teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients:

• ¾ cup (1 ½ sticks) unsalted butter, softened
• ¾ cup dark brown sugar, packed
• ¼ cup molasses
• 1 large egg
• 1 teaspoon pure vanilla extract

For Rolling:

• ¼ cup granulated sugar
• ½ cup powdered sugar

Step-by-Step Instructions

Ready to make your kitchen smell like the North Pole? Let’s get baking.

Step 1: Mix the Dry Ingredients

Whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg in a bowl. Set aside.

Step 2: Cream Butter, Sugar & Molasses

In a large bowl, beat butter and brown sugar until light and fluffy. Add molasses, egg, and vanilla and mix until smooth and rich.

Step 3: Combine and Chill

Gradually add the dry ingredients to the wet mix. The dough will be thick — that’s good! Cover and chill for at least 1 hour (or overnight if you can wait).

(Yes, I know waiting is hard. Maybe eat a few chocolate chips while you do.)

Step 4: Roll and Coat

Scoop about 1 tablespoon of dough and roll it into a ball. Coat each one first in granulated sugar, then in powdered sugar for that snowy crinkle look.

Step 5: Bake

Place on a parchment-lined baking sheet about 2 inches apart. Bake at 350°F (175°C) for 10–12 minutes, until cracks form and cookies puff up slightly.

Tips for Perfect Gingerbread Crinkle Cookies

Want that flawless snowy look and chewy bite? Here’s how:

1. Chill the dough — it keeps the cookies from spreading too much.
2. Double-roll in sugar. Granulated first, then powdered for extra crackle.
3. Don’t overbake. They should look slightly underdone in the center.
4. Use dark molasses. It gives the cookies their signature deep flavor.

Storage & Freezing Tips

• Store in an airtight container for up to 5 days.
• Freeze unbaked dough balls for up to 3 months.
• Bake from frozen — just add 1–2 extra minutes to the time.

Perfect for make-ahead holiday baking marathons (or spontaneous cookie cravings).

My Take on These Cookies

IMO, these cookies are the holiday MVP. They’re chewy like brownies, spiced like gingerbread, and cute enough to gift in a tin with a bow.

I make them every December, and they disappear faster than wrapping paper on Christmas morning. The powdered sugar crackles beautifully — it’s basically edible snow.

Nutritional Info (Per Cookie)

Final Thoughts

Gingerbread Crinkle Cookies aren’t just a dessert — they’re holiday nostalgia in bite-sized form. Each one’s soft, chewy, and loaded with Christmas flavor.

Make a double batch, because once you share them, they’ll vanish faster than Santa’s sleigh. 🎅

Chewy Gingerbread Crinkle Cookies Recipe for the Holidays

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• Author: Chef Sofia
• Total Time: 27 mins
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Soft, chewy gingerbread crinkle cookies coated in powdered sugar with rich molasses and warm spices.

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Ingredients

Scale 1x2x3x

2 ¼ cups all-purpose flour

1 tsp baking soda

½ tsp salt

2 tsp ground ginger

1 ½ tsp cinnamon

¼ tsp cloves

¼ tsp nutmeg

¾ cup butter, softened

¾ cup brown sugar

¼ cup molasses

1 egg

1 tsp vanilla extract

¼ cup granulated sugar

½ cup powdered sugar

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Instructions

1. Whisk flour, baking soda, salt, and spices in a bowl.

2. Beat butter and brown sugar until light and fluffy.

3. Add molasses, egg, and vanilla; mix well.

4. Combine wet and dry ingredients; chill 1 hour.

5. Roll dough balls in granulated then powdered sugar.

6. Bake at 350°F (175°C) for 10–12 minutes.

7. Cool on rack and enjoy!

Notes

Chilling the dough ensures perfect crinkles. Store in airtight container up to 5 days or freeze for up to 3 months.

• Prep Time: 15 mins
• Cook Time: 12 mins
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 130
• Sugar: 12g
• Sodium: 60mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 25mg