Soft gingerbread cookies are one of my all-time favorite Christmas cookies, and these Crinkle Gingerbread Cookies with their crackly, powdered sugar coating are the perfect soft gingerbread cookie with just the right amount of Christmas spices.
Gingerbread Crinkle Cookies Recipe
Y’all, it’s currently December 8th and this has to be the fourth batch of gingerbread cookies to emerge from my kitchen.
It’s took me a couple years but I have finally perfected the ultimate gingerbread cookie dough, and I’m determined to keep experimenting with it to make perfect batch after perfect batch of gingerbread cookies.
Not only are these gingerbread cookies perfectly flavored with molasses and a gentle combination of Christmas spices, they have the perfect balance of chew and melt-in-your-mouth texture.
PLUS, my favorite thing about my gingerbread cookie recipe is that it works perfectly for drop gingerbread cookies or rolled gingerbread cookies. So you can make one dough and have two completely different cookies with minimal effort.
These rolled gingerbread crinkle cookies are incredibly easy to make – and perfect for letting the kids help with. Don’t worry too much if some of the cookie balls are bigger than others – when the kids are all done rolling their cookies, try to match similar-sized cookie balls to bake together to ensure even baking. We usually have at least one tray of cookie dough balls that are bigger than the others, but by baking them together we allow them to have an even baking time.
Can you freeze these cookies? Gingerbread cookies are one of the few cookies that you can freeze (either decorated or undecorated) without a flavor or quality loss! You can also freeze the dough and just allow it to come to room temperature before baking, so choose whichever works best for you!
Unique Twists You Can Make to these Gingerbread Cookies
- Place a square of chocolate or soft caramel in the center of the gingerbread before rolling
- Add a 1/4 to 1/2 teaspoon of nutmeg and cloves to the dough for a spicier gingerbread
- Swap out the milk for eggnog for a unique hybrid cookie
Crinkle Gingerbread Cookie Ingredients
- Butter, room temperature
- Brown Sugar
- Fancy Molasses
- All-Purpose Flour
- Baking Soda
- Ground Ginger, or more to taste
- White Sugar, or more as needed
- Powdered Icing Sugar, or more as needed
Scroll down to the printable recipe card for full measurements.
Tip: this method of making gingerbread crinkle cookies will also work with pre-made gingerbread dough, if desired.
Kitchen Tools You May Find Helpful
- Measuring cups and spoons
- Mixing bowl
- Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Parchment Paper
- Cookie Sheets
- Cooling racks <– I have and love these tiered cooling racks, they save so much counter space and are also oven-safe
- Small bowl, for holding the sprinkles
- Cookie Scoop
How to Make Crinkle Gingerbread Cookies
In a large bowl, cream together the butter and brown sugar for 2 minutes.
Add the egg and milk and beat to combine. Add the molasses and beat until fully combined. Set aside.
In a medium-sized bowl, stir together the flour, baking soda, cinnamon, ginger and salt.
Beat the dry ingredients into the wet ingredients until no dry patches remain.
Cover with plastic wrap and place dough in the fridge for 1 hour or overnight.
Preheat oven to 350F
Line two baking trays with parchment paper or silicone baking mats.
Use a cookie scoop to portion the dough into even 1 1/2 Tablespoon balls of dough.
Roll the dough in the white sugar, and then in the powdered icing sugar.
Place the sugar-coated balls on the prepared baking trays, at least 2” apart.
Bake cookies for 10-12 minutes until spread and well browned.
Allow to cool for 2 minutes on baking sheets before attempting to move to a cooling rack.
Grab your free printable for our crinkle gingerbread cookies recipe:
- 3/4 cup butter, room temperature
- 3/4 cups brown sugar
- 1 egg
- 1/4 cup milk
- 3/4 cup fancy molasses
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 Tablespoon cinnamon
- 1 teaspoon ginger, or more to taste
- 1/2 teaspoon salt
- 1/2 cup white sugar, or more as needed
- 1/2 cup icing sugar, or more as needed
- In a large bowl, cream together the butter and brown sugar for 2 minutes.
- Add the egg and milk and beat to combine. Add the molasses and beat until fully combined. Set aside.
- In a medium-sized bowl, stir together the flour, baking soda, cinnamon, ginger and salt.
- Beat the dry ingredients into the wet ingredients until no dry patches remain.
- Cover with plastic wrap and place dough in the fridge for 1 hour or overnight.
- Preheat oven to 350F
- Line two baking trays with parchment paper or silicone baking mats.
- Use a cookie scoop to portion the dough into even 1 1/2 Tablespoon balls of dough.
- Roll the dough in the white sugar, and then in the powdered icing sugar.
- Place the sugar-coated balls on the prepared baking trays, at least 2” apart.
- Bake cookies for 10-12 minutes until spread and well browned.
- Allow to cool for 2 minutes on baking sheets before attempting to move to a cooling rack.
Amount Per Serving: Calories: 127Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 15mgSodium: 102mgCarbohydrates: 22gFiber: 0gSugar: 13gProtein: 1g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your kids love getting to help make these easy gingerbread cookies as much as they enjoy getting to eat them!
More Gingerbread Recipes:
- Old-Fashioned Gingerbread Cake
- Star Wars Gingerbread Wookie Cookies
- Gingerbread Layer Cake
- Instant Pot Gingerbread Cheesecake
- Gingerbread Rice Krispie Squares
- No Cook Gingerbread Fudge
- Crockpot Gingerbread Lattes
- Gingerbread Cupcakes