These are my favorite holiday cookie this year- they combine the classic gingerbread cookie with a powdered sugar covered crinkle cookie, and you end up with something easy to make and so yummy.
Crinkle cookies are so cute when they’re done because they get little cracks running throughout that show the cookie dough underneath the powdered sugar- it kind of screams winter to me. These are super easy to make and they can be mixed entirely by hand- let’s get to it!
How to Make Gingerbread Crinkle Cookies
These cookies start off by mixing together the dry ingredients, including lots of warm spices. You can use any combination of spices that you prefer, but I’m going for a pretty classic combo of cinnamon, ginger, and some supporting characters (cloves and nutmeg).
Then we’re going to stir together some melted butter, sugar, and brown sugar until combined. After that it’s time to add in eggs, vanilla extract, and molasses to make the cookies super chewy.
Then just stir in the flour mixture until everything is well combined and you have a soft dough.
Each cookie gets rolled in powdered sugar before getting smashed down a little bit and baking. The cookies will puff and crack all over, and you want to avoid over-baking here! Your cookies should be very soft when you take them out of the oven, but they will continue to cook as they cool.
These babies have all the flavor of a gingerbread cookie, and all the texture of a soft crinkle cookie. They are the perfect addition to your holiday baking roster- hope you guys enjoy!
Tips & Tricks for Gingerbread Crinkle Cookies
These are my tips and tricks to help you along the way!
- You can use the spices you like. I’m using a cinnamon and ginger-forward mix of spices here, but go for whatever mixture you prefer!
- Can I mix these cookies by hand? Yes, and I usually do. You can use a dough hook like I am, or just a spatula or wooden spoon to work everything together. The dough is made with melted butter, which makes it pretty easy to mix together.
- Why do I have press the cookies down before baking? You want to make the cookie dough a little flatter so the cookies spread evenly and into the right thickness.
- How do I know when the cookies are finished baking? The cookies should be cracked all over and puffy, but still very soft. They continue to cook as they cool.
- I’m at about 5,000 ft above sea level and I find that most people who live between about 3,000-7,000 ft above sea level do not need to make any adjustments to my recipes.
Gingerbread Crinkle Cookies
- 3 cups flour
- 1 tsp baking powder
- 1 tsp. cinnamon
- 1 tsp. ginger
- 1/2 tsp. cloves
- 1/4 tsp. nutmeg
- 1/2 tsp. salt
- 1/2 cup melted butter
- 2/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 2 eggs
- 1/3 cup molasses
- 1 tsp. vanilla extract
- 2/3 cup powdered sugar for rolling
Preheat your oven to 350 degrees and line two baking sheets with parchment paper. In a medium bowl, stir together the flour, baking powder, cinnamon, ginger, cloves, nutmeg, and salt and set aside.
In a large bowl, stir together the melted butter, granulated sugar, and brown sugar until just combined. Add in the eggs, molasses, and vanilla extract and stir until combined. Slowly add in the flour mixture and stir together until no dry pockets of flour remain.
Scoop your cookies into small balls, about 2-tablespoonfuls, and roll each ball in powdered sugar to completely coat it. Place on your prepared baking sheets about 2 inches apart to account for spreading. Gently press each cookie down with the bottom of a glass.
Bake for 10-12 minutes, or until the cookies are puffy and cracked all over, and then let the cookies cool for about 5 minutes on the pan before transferring to a cooling rack to finish cooling. The cookies will be very soft while they are cooling, and should be soft and chewy once cooled!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!