Gingerbread Crinkle Cookies
Spicy, chewy and pretty, Gingerbread Crinkle Cookies are a tasty and unique additional to any Christmas Cookie Plate!
Chocolate crinkle cookies have been crossing my path for years–but I had never made them. Even though I was always impressed with the dark crackled interior peeking through the powdered sugar coating. Yup, pretty and tasty!
So when this year’s #ChristmasCookiesWeek arrived, I knew I needed to make a Christmas version. Chocolate mint was in the running, but I decided to go with Gingerbread Crinkle Cookies. I’m a serious molasses cookie lover with Easy Gluten Free Molasses Cookies and Holiday Embossed Gingerbread Cookies already under my belt.
I found a recipe on the internet, but after testing, it was too mild, too salty and the cookies spread flat and lacked the “button” shape I wanted. But with a few alterations, the second batch was just right! Even better, out of this week’s cookie binge, they were one of my husband’s favorites!
Yes, I think that means chocolate mint crinkle cookies are in the running for next year!
Why You’ll Love This!
Flavorful. With a spicy molasses cookie flavor and a chewy interior, Gingerbread Crinkle Cookies are a taste delight!
Easy. Since these are little harder than rolling a ball, it’s almost like the pretty exterior comes for free!
Fun. I think the novel look of these is so much fun. And perfect to show off on a plate loaded with different cookies!
What You’ll Need
Ingredients
- All purpose flour. This forms the bulk of the cookie. Since the cookie is chewy and strongly flavored, I think whole wheat flour might work, but I haven’t tried it.
- Baking powder. This helps the cookie rise so it isn’t too dense.
- Cinnamon, ginger, allspice, cloves. These add the characteristic gingerbread spice flavor.
- Butter. This adds richness and chewiness and helps hold the cookies together.
- Mild molasses, brown sugar. These add sweetness, moisture and gingerbread flavor. I try to go with mild molasses as I have found that a stronger molasses can be overwhelming in recipes.
- Egg yolk. This adds richness and helps hold the cookies together.
- Vanilla. This adds flavor and helps to mellow the spices.
- Powdered sugar. This adds sweetness and accents the crackly outer coating.
Special Tools
- No special tools are needed.
Step by Step Overview
Cream butter and sugar until fluffy.
Add molasses, egg, and vanilla then beat again until fluffy. Mixture may look curdled at first—just keep beating.
Mix dry ingredients, then add to butter mixture, mixing on low until just combined.
Form into 1 1 /2 inch balls, then chill for an hour.
After chilling, roll each cookie ball in powdered sugar, making sure to coat well (see note). Bake at 375 for 9-10 minutes
Tips & FAQs
Forming goes really fast if you use a scoop, then roll into a tight ball by hand.
I recommend that you sift the powdered sugar first through a strainer which will make it nicer to work with.
Really coat the dough balls well with powdered sugar before baking to keep the dark cookie interior from showing through in too many places.
I made the cookies in mid-November then put a few away for a Christmas decorating event over Thanksgiving. And I’m happy to report that—sealed in Tupperware—they were just as good as when I first made them. So they’re a great “make ahead” cookie!
And for more tasty holiday cookies see:
- Maple Browned Butter Snickerdoodles by The Spiffy Cookie
- Eggnog Biscotti by That Recipe
- Almond Flour Cookies by Magical Ingredients
- Snickerdoodle Biscotti by Jolene’s Recipe Journal
- Eggnog Crackle Cookies by Hezzi-D’s Recipe Box
- Coconut & Dried Cherry Chocolate Chip Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Cherry Almond Shortbread Cookies by Blogghetti
- Gingerbread Crinkle Cookies by Art of Natural Living
- Hot Cocoa Macaron by A Kitchen Hoor’s Adventures
- Gingerbread Men by A Day in the Life on the Farm
Gingerbread Crinkle Cookies
Ingredients
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 Tablespoon cinnamon
- 1 Tablespoon ginger
- ¼ teaspoon allspice
- ¼ teaspoon cloves
- 12 Tablespoons butter
- ½ cup mild molasses
- 1 cup brown sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 1 cup powdered sugar
Instructions
- Cream butter and sugar until fluffy. Add molasses, egg, and vanilla then beat again until fluffy. Mixture may look curdled at first—just keep beating.
- Mix dry ingredients, then add to butter mixture, mixing on low until just combined.
- Form into 1 1 /2 inch balls, then chill for an hour.
- After chilling, roll each cookie ball in powdered sugar, making sure to coat well (see note). Bake at 375 for 9-10 minutes
I love all things gingerbread flavored and these will be no exception!
All the wonderful flavor of gingerbread with no rolling, cutting, or decorating. Perfect.
Gingerbread is a favorite and your crinkle cookies sound like a winner.