1. Why did my gingerbread crinkle cookies not crinkle?

The crinkly texture of these cookies depends on both the chilling process and the powdered sugar coating. If the dough isn't chilled long enough, the cookies may spread too much during baking, preventing the crinkles from forming. Be sure to chill the dough for at least 2 hours, or preferably overnight. Additionally, ensure that you're rolling the dough in enough powdered sugar—this helps create those beautiful cracks.

2. Can I make these gingerbread crinkle cookies ahead of time?

Yes! You can make these cookies ahead of time. After baking, allow them to cool completely before storing them in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies on a baking sheet, then transfer them to a freezer bag. They’ll keep for up to 3 months—simply thaw at room temperature when you're ready to enjoy them.

3. Can I substitute the molasses in this recipe?

Molasses is an essential ingredient in gingerbread cookies as it provides both flavor and texture. However, if you're out of molasses, you can substitute it with an equal amount of maple syrup, though the flavor will differ slightly. For a closer match, try a dark corn syrup or honey, but these may alter the cookie's flavor profile slightly.

Soft and Spiced Gingerbread Crinkle Cookies – The Ultimate Holiday Treat

Name: Soft and Spiced Gingerbread Crinkle Cookies
Prep time: 15 min
Cook time: PT-489189H31M58S
Total time: 2 h 15 min
Cuisine: American
Ingredients: 2 ¼ cups (270g) all-purpose flour; 2 tsp ground ginger; 1 tsp ground cinnamon; ½ tsp ground cloves; ½ tsp ground nutmeg; 1 tsp baking soda; ¼ tsp salt; ¾ cup (170g) unsalted butter, softened; 1 cup (200g) brown sugar, packed; 1 large egg; ¼ cup (60ml) molasses; 2 tsp vanilla extract; ½ cup (60g) powdered sugar, for coating

Description

Soft and Spiced Gingerbread Crinkle Cookies are the ultimate holiday treat—soft, chewy, and coated in powdered sugar for a festive look. Easy to make and full of holiday cheer!

Ingredients

Scale

2 ¼ cups (270g) all-purpose flour
2 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground nutmeg
1 tsp baking soda
¼ tsp salt
¾ cup (170g) unsalted butter, softened
1 cup (200g) brown sugar, packed
1 large egg
¼ cup (60ml) molasses
2 tsp vanilla extract
½ cup (60g) powdered sugar, for coating

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Instructions

In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 2-3 minutes. Add the egg, molasses, and vanilla extract and beat until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Cover the dough with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone mats.
Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball generously in powdered sugar until fully coated.
Place the dough balls 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are firm and the tops are cracked. The cookies should still be soft in the center.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Ensure to chill the dough for at least 2 hours to get the perfect crinkle effect.
Use fresh spices like ground ginger and cinnamon to enhance the flavor.
For a thicker crinkle effect, generously coat the dough balls with powdered sugar.
Avoid overbaking; the cookies should be soft in the center when you remove them from the oven.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 130
Sugar: 14g
Sodium: 60mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 1g
Cholesterol: 15mg