When you think of gingerbread cookies, you probably automatically think of those crunchy gingerbread men with icing on top of the cookies you used to build a gingerbread house.
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But these soft gingerbread crinkle cookies are going to be your new holiday favorite. Say goodbye to the crunchy crumbly cookies, and hello to super soft, chewy, spicy goodness.
Full of molasses flavor and lots of holiday spices, they truly are the best gingerbread crinkle cookies. Add them to your tray of holiday crinkle cookies or enjoy them just on their own!
HOW TO MAKE SOFT GINGERBREAD CRINKLE COOKIES?
Read the instructions below and make sure to read through the frequently asked questions and baking tips to make the best gingerbread crinkle cookies.
Your new favorite holiday cookie!
- Cream butter and sugar. Using a hand mixer cream together on medium speed until light and fluffy (about 3 minutes)
- Add egg & molasses. Mix together until fully combined.
- Mix flour and spices. Whisk flour, baking soda, nutmeg, ginger, and cinnamon together until combined.
- Add dry ingredients to wet ingredients. Mix until there is no flour visible in the dough
- Chill dough. Cover with plastic wrap and place in the fridge for 2 hours.
- Roll into balls. Form 18-20 balls of cookie dough.
- Roll in powdered sugar. Fully coat each ball of dough then place on a baking sheet lined with parchment paper, leaving 3 inches between.
- Bake. 375 for 10 minutes until cookies have cracked but still look slightly underbaked.
- Cool. Allow cookies to cool on a baking sheet for 10 minutes, then transfer to a cookie rack to cool fully.
SHOULD GINGERBREAD COOKIES BE HARD OR SOFT?
This question really depends on what you are doing with your cookies.
If you plan on building a gingerbread house, then you want a hard cookie.
But if you are just enjoying them for a snack, then soft is a way to go.
WHY DO SOFT GINGERBREAD CRINKLE COOKIES CRACK?
2 reasons – chilled dough and the powdered sugar coating! Both are essential for creating the crinkled look.
HOW DO YOU KNOW WHEN SOFT GINGERBREAD COOKIES ARE DONE?
The cookies should crack on the tops but still look slightly underbaked. If your cookies have not yet cracked, they need longer in the oven.
BAKING TIPS FOR THE BEST CRINKLE COOKIES:
- Make sure your butter and egg are both at room temperature. This will allow all ingredients to combine nicely
- Be generous with your powdered sugar coating! The more sugar, the better the crinkle look.
- Allow your cookies to fully cool to room temperature prior to storing.
HOW TO STORE SOFT GINGERBREAD CRINKLE COOKIES?
Store cooled cookies in an airtight container for up to 5 days. Cookies can also be frozen for up to 4 months.
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GINGERBREAD CRINKLE COOKIES
This recipe is extremely easy, you just have to follow the instructions and tips we provide you below to bake irresistibly appetizing gingerbread crinkle cookies.
5 from 49 votes
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Course: Breakfast, Brunch, Dessert
Cuisine: American
Prep Time: 2 hours hours 15 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 2 hours hours 25 minutes minutes
Servings: 20
Ingredients
- ¾ cup unsalted butter softened
- 1 cup packed brown sugar
- 1 egg
- ¼ cup molasses
- 2 ½ cups all-purpose flour
- 2 tsp baking soda
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1 tsp cinnamon
- Powdered sugar for rolling
Instructions
Cream butter and sugar. Using a hand mixer cream together on medium speed until light and fluffy (about 3 minutes)
Add egg & molasses. Mix together until fully combined.
Mix flour and spices. Whisk flour, baking soda, nutmeg, ginger, and cinnamon together until combined.
Add dry ingredients to wet ingredients. Mix until there is no flour visible in the dough
Chill dough. Cover with plastic wrap and place in the fridge for 2 hours.
Roll into balls. Form 18-20 balls of cookie dough.
Roll in powdered sugar. Fully coat each ball of dough then place on a baking sheet lined with parchment paper, leaving 3 inches between.
Bake. 375 for 10 minutes until cookies have cracked but still look slightly underbaked.
Cool. Allow cookies to cool on a baking sheet for 10 minutes, then transfer to a cookie rack to cool fully.
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Comments
Diane Worden
Yummy!! Very easy. I wanted to serve right away so I skipped the chilling step and it seemed to work just fine.Reply
Love, love, love these cookies. I tweaked the spices…1 tbsp ginger and split the nutmeg measure with allspice. They baked up thick and chewy with crinkles!
This recipe is a keeper. Truly the best gingerbread cookies.Reply
Delicious! These cookies baked up perfectly. I followed the recipe to a T! Only baked 10 minutes just as the recipe called for and although they looked a little undercooked, they cooked while they were cooling on the tray. Great alternative to cutting out gingerbread cookies. I’m truly going to enjoy them with a cup of tea or coffee. Thank you for such an accurate recipe.Reply
Delicious! These cookies baked up perfectly. I followed the recipe to a T! Only baked 10 minutes just as a recipe called for and although they looked a little undercooked, they cooked while they were cooling on the tray. Great alternative to cutting out gingerbread cookies. I’m truly going to enjoy them with a cup of tea or coffee. Thank you for such an accurate recipe.Reply
- Diana
These are the best ginger cookies. Made them for Christmas but will definitely make them anytime.Reply
