Chewy, spiced, and rolled in sugar—this Gingerbread Crinkle Cookies Recipe with molasses, ginger, and cinnamon is a holiday must.

Okay, confession time. I used to avoid gingerbread like the plague. The little cut-out men? Cute, sure. But dry? Ugh, always. Then one December (probably while stress-baking before family came into town), I messed around with the dough, rolled it in powdered sugar, and ended up pulling out these magical little snow-dusted crinkle cookies.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

They cracked on top like they’d been kissed by winter itself, smelled like a Christmas candle—but, you know, edible—and tasted like the holidays finally got something right. My husband didn’t even wait for them to cool. He popped one, burned his tongue, cursed me (lovingly), and declared, “We’re making these every year.” And honestly? He was right.

Now, I bring these Gingerbread Crinkle Cookies to every cookie exchange, potluck, or just random Tuesday in December when the world feels a little too much. And guess what? They vanish. Every. Single. Time.

Here’s a quick peek at what’s inside:

Why You’ll Love This Gingerbread Crinkle Cookies Recipe?

So, what’s the big deal? Well:

The texture. Soft and chewy inside, with just enough crispness outside. Basically, cookie perfection.
The flavor. Ginger, cinnamon, cloves, nutmeg—it’s like your spice cabinet decided to have a holiday party.
The look. That crinkled powdered sugar top makes them look so fancy with zero extra effort.
The vibe. These cookies don’t just taste good, they feel like Christmas. Do you know what I mean?

Ever bite into something and just… smile? That’s these.

Ingredient Notes:

Here’s the rundown on what makes these beauties tick:

Flour: Just your regular all-purpose. Nothing wild.
Spices: Ginger takes the spotlight, but cinnamon, cloves, and nutmeg make it cozy. I sometimes sneak in extra ginger when I want a bit more fire.
Butter: Softened, because wrestling with cold butter is just cruel.
Brown sugar: Dark brown if you can swing it—gives that deep, rich sweetness.
Molasses: The soul of any true gingerbread. Skip it, and you’re basically making cinnamon cookies.
Egg yolk: Just the yolk, for richness. It feels indulgent, doesn’t it?
Powdered sugar: The “snow” coat. Don’t be stingy—this is what makes them sparkle.

How To Make Gingerbread Crinkle Cookies?

First, whisk your dry crew: flour, baking soda, spices, salt. Keeps things even.
Then cream butter and brown sugar until fluffy—like clouds. Add molasses, the yolk, and vanilla. It’ll smell amazing already.
Mix in the dry stuff gently. The dough will be sticky, and that’s good. Wrap it up, chill it, and go watch a cheesy Hallmark movie while you wait. Seriously, don’t skip chilling. Warm dough = sad, flat cookies.
When you’re ready, roll the dough into balls, dunk ’em in powdered sugar like little snowballs, and line them up on a tray. Pop in the oven until they’ve cracked and your kitchen smells like every Christmas memory rolled into one.
Cool just enough so you don’t burn your tongue. (But let’s be real, you’ll probably try one too soon. I always do.)

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Storage Options:

If by some miracle you have leftovers, store them in an airtight container for 4–5 days. They also freeze like a dream—two months, easy. Honestly though, they rarely last more than 48 hours in my house.

Variations and Substitutions:

Want to play around?

Add a pinch of black pepper for a little heat.
Zest an orange right into the dough—it brightens everything.
Swap in gluten-free flour, 1:1 style. Works just fine.
Double-roll them: first in cinnamon sugar, then in powdered sugar. You’ll thank me later.

What to Serve with Gingerbread Crinkle Cookies?

I mean, do you need anything else? But if you’re feeling extra:

Hot cocoa (obvious, but so good).
Coffee, especially a latte with foam so thick you can draw smiley faces in it.
Chai tea, because the spices just click.
On a cookie platter with fudge, shortbread, or peppermint bark. Instant hero status.

Frequently Asked Questions:

Do I really have to chill the dough?
Yes. Sorry. Otherwise they’ll spread too much and won’t get that classic crinkle.

Can I make the dough ahead?
Absolutely. Keep it in the fridge for up to two days. Just let it sit a bit before rolling.

Why didn’t my cookies crack?
Usually, not enough powdered sugar or the dough wasn’t cold enough. Coat them generously.

So, what do you think? Ready to add this Gingerbread Crinkle Cookies Recipe to your holiday baking lineup? I’d love to know if yours disappear as fast as mine. Maybe quicker. (Bet they do.)

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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Delicious Brown Sugar Glazed Ham Recipe

Crock Pot Chicken Pot Pie

Rich and Creamy Corn Casserole with Cream Cheese