Gingerbread Crinkle Cookies
These gingerbread crinkle cookies taste like Christmas in every bite! Classic flavors of ginger, cinnamon, and molasses come together in these thick, chewy, crinkle-topped cookies that are the perfect treat for the holiday season.
The best Christmas cookies are homemade, and these gingerbread crinkle cookies are the perfect cookies to make to get you in the holiday spirit! They still have that sweet, rich molasses flavor you get from classic cutout gingerbread cookies, but these crinkle cookies are thicker, heartier, and quicker to make. The outsides are firm, but the insides are still chewy and a bit crumbly like a good gingerbread cookie should be. Make a batch for your holiday party, or leave some out for Santa on Christmas Eve night!
Here are some more cookie recipes you’ll love: Hot Cocoa Cookies, Peanut Butter Cup Cookies, and The Best Holiday Sugar Cookies.
Ingredients & Equipment
You’ll need the following ingredients to make these gingerbread crinkle cookies:
- Cookie scoops
- Baking sheet
- Flour
- Butter
- Brown sugar
- Molasses (not blackstrap)
- Egg
- Baking powder
- Baking soda
- Ground ginger
- Ground allspice
- Ground cinnamon
- Salt
Customize This Recipe!
There are a few different ways you can customize this recipe:
- Add powdered sugar. For a more classic crinkled look, add powdered sugar to the tops of these cookies once cooled!
- Top with icing. For a more unique look, drizzle white icing on top of the cookies, or dip the tops into icing once cooled.
Kitchen Tips:
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
- Use a cookie scoop. To make every cookie the same size and get the most cookies out of your batch, use a cookie scoop when portioning your dough.
FAQ
Nope – only use regular unsulphured molasses! Blackstrap molasses is rarely used in baking recipes because it’s extremely harsh and bitter, and it will make your cookies taste bitter instead of rich and sweet.
You can store these cookies covered at room temperature for 3-5 days, or you can freeze them for up to 3 months.
More cookie recipes:
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Gingerbread Crinkle Cookies
Ingredients
- 1 cup butter
- ¾ cup brown sugar
- ¾ cup molasses
- 1 tsp salt
- 2 tsp cinnamon
- 2 tsp ground ginger
- ¼ tsp allspice
- 1 egg
- 1 tsp baking powder
- ½ tsp baking soda
- 3 ½ cups flour
Instructions
- In a saucepan, melt 3/4 cup butter over low heat.
- Add in brown sugar, 1/2 cup molasses, salt, and spices, mixing until fully combined.
- Let butter mixture cool slightly, then put into a mixing bowl and add egg, whisking until combined.
- In a separate bowl, mix baking powder, soda, and flour.
- Add your dry ingredients to your wet mixture and stir with a spatula or wooden spoon until fully incorporated and rough dough forms.
- Melt another 1/4 butter and 1/4 cup molasses to fold into the dough until it's soft and malleable.
- Divide your dough into two equal halves, wrapping each and chilling in the fridge for at least half an hour. my dough wasn't fully cooled before I started scooping!
- Preheat your oven to 350℉ and prepare baking sheet(s) with parchment paper.
- Use a cookie scoop (any size) to scoop your dough and drop onto your baking sheets, keeping at least one inch apart.
- Bake for 8-9 minutes or until edges are browned.
- Take a wooden spoon and press gently on the tops of your cookies while they're still in the oven to flatten them out and produce more prominent cracks in the edges.
- Bake for another 2-3 minutes, then remove from oven and let cookies cool down.
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