Gingerbread Crinkle Cookies are a MUST-BAKE Christmas Cookies. They are soft at the center with a chewy texture, the best part - the crinkly top!
The warm and flavorful Gingerbread spices, Molasses, Butter, Eggs, all combine to give you the World's Best Holiday Cookies. Talking of Holiday Cookies, I made a few this week! Have you tried my Cranberry Cream Cheese Snickerdoodles or my Buttery Walnut Snowball Cookies or my Buttery Santa Kiss Cookies?
I cannot already believe that it is finally the Gingerbread season! Cold air, the incessant Snowfall, the aroma of Cookies baking in the oven, those warm Gingerbread spices, the sweetness of Molasses! God! Everything looks and tastes so dreamy and so amazing right now.
And, just to dive into the holiday spirits a bit deeper, let's quickly bake a batch of Gingerbread Crinkle Cookies. Stay tuned, 'coz I have mentioned few tricks along the way that you wouldn't want to leave out!
What Do I need to Bake Gingerbread Crinkle Cookies from Scratch?
- Unsalted Butter - It should be softened to room temperature. This helps in creaming.
- Packed Dark Brown Sugar - I generally like adding dark brown sugar while making Gingerbread crinkle cookies.
- Egg - Make sure the egg is at room temperature. This helps it mix well.
- Baking Soda
- Gingerbread Spices - I generally use Ground Ginger, Ground Cloves, Ground Cinnamon, Ground Nutmeg, and Kosher Salt.
- And, Lastly Granulated Sugar
- Plus Icing Sugar for rolling the cookies.
How to Make Gingerbread Crinkle Cookies at home?
- To Make Gingerbread Crinkle Cookies first cream softened butter and packed light brown sugar using a rubber or wooden spatula. Basically, it's just combining these two ingredients together so that we incorporate air in our butter.
- Generally, while baking cookies, I add Granulated Sugar at this step. But, In this recipe, we'll add it right at the end. It helps make the cookies chewier.
- Now we'll add the egg. Remember the egg should be at room temperature. This helps combine everything better.
- Once you've combined the egg, add in molasses. Molasses is the most important part of this recipe. You cannot skip molasses.
- Now's the time sieve dry ingredients. For the dry ingredients, I have used AP Flour, Baking Soda, and the Gingerbread Spices along with a touch of Salt. The Idea behind sieving the dry ingredients is to make sure that it combines well.
- Finally, add granulated sugar and mix well.
- Roll them into small balls and place them on a plate with icing sugar. Coat them in Icing Sugar generously.
- Place them on a baking sheet lined with Parchment paper.
- Freeze the cookie dough balls for 20-30 minutes. Freezing the cookie dough balls will make sure that they do not flatten out in the oven.
- Bake them at 350F for 10-minutes.
- When it's done, allow it to sit on the baking sheet for a while before transferring to a wire racking to cool down completly.
How to Store Gingerbread Crinkle Cookies?
- To Store these cookies you can keep them in an air-tight container and keep them at room temperature in a cool and dry place.
- You can also keep them in the refrigerator. But, before you keep them in the refrigerator, put them in an airtight container, such as a Tupperware. Now you can keep them in the refrigerator for a few weeks.
How to Make Gingerbread Crinkle Cookie Ahead of time?
- To make them ahead of time you can scoop out cookie batter and make small balls. Place them on the baking sheet lined with parchment paper.
- Now keep it in the refrigerator covered with a plastic wrap.
- Finally, when you are ready to bake, thaw it on the countertop until they are soft. Coat them in powder sugar and pop them in a preheated oven.
Other Gingerbread Recipes You Should Try:
In case you are making this recipe, then please leave a rating below. Also, share your Gingerbread Crinkle Cookies image on Instagram with #recipemagik. Tag me @recipemagik.
Gingerbread Crinkle Cookies
- 2 Sticks Unsalted Butter 1 Cup (Softened at room temperature)
- ¾ Cup Packed Dark Brown Sugar 150gm
- 1 Large Egg at room temperature
- ¾ Cup Molasses 70g
- 3 Cup All-Purpose Flour 375 gm
- 1½ Teaspoon Baking Soda
- 1 tablespoon Ground Ginger
- 2 teaspoon Ground Cinnamon 4g
- ½ teaspoon Ground Cloves 2g
- ½ teaspoon Ground Nutmeg 2g
- ½ teaspoon Kosher Salt 1g
- ½ Cup Granulated Sugar 100g
- ¾ Cup Icing Sugar for rolling the cookies
- In a medium-sized bowl mix softened butter with packed dark brown sugar. Use a wooden spatula or a rubber spatula to mix well. Beat in egg and pour molasses. Mix well. Preheat oven to 325F or 160C. Grease a 9*13 inch baking dish with cooking spray. Line it with parchment paper. Set Aside
- Sift flour, baking soda, ground ginger, ground nutmeg, ground cinnamon, ground cloves, and Kosher Salt. Mix well until combines.
- Now add granulated sugar and mix well.
- Use an ice cream scoop to scoop out a little portion of the cookie batter and form small balls in your hand.
- Coat each cookie in icing sugar generously. Place them on a baking sheet lined with parchment paper. Make sure you leave some gap between each cookie. Wrap the baking dish with plastic wrap. Freeze for 20 minutes.Roll and re-roll them again in confectioners sugar.Bake these gingerbread crinkle cookies in a preheated oven at 325°F or 160°C for 10-minutes.Once done, allow them to cool down in the baking tray for 10-minutes before transferring them to a cooling rack and cooling them for an additional 10-20 minutes.
- If your cookies are flattening out, then you must have used more butter or molasses.
- So to avoid that, freeze the rolled cookie dough balls. Freezing the cookie dough balls will make the cookie dough dry and it won't spread in the oven.