Soft and Spiced Gingerbread Crinkle Cookies

The moment you bite into a Soft and Spiced Gingerbread Crinkle Cookie, your senses come alive with the warm embrace of cinnamon, ginger, and molasses mingling with a tender, chewy center. These cookies capture the essence of the holiday season with their signature crackled powdered sugar coating and deeply aromatic spice blend. What makes Soft and Spiced Gingerbread Crinkle Cookies truly special is their perfect balance of soft texture and bold flavor, creating a nostalgic treat that feels both comforting and elegant. Whether you’re baking for a cookie exchange or simply craving something festive, these cookies deliver every time. You’ll learn exactly how to achieve that beautiful crinkle pattern, master the spice ratios, and discover tips for keeping them soft for days.

Why You’ll Love This Recipe

Soft and Spiced Gingerbread Crinkle Cookies offer everything you want in a holiday cookie without any of the fuss. The dough comes together quickly with pantry staples, requiring no chilling time that stretches into hours. Each bite delivers a perfect contrast between the sweet, powdery exterior and the deeply spiced, molasses-rich center that stays incredibly soft even days after baking. The visual appeal alone makes these cookies showstoppers—those dramatic cracks reveal darker cookie beneath the snowy white coating, creating an impressive presentation with minimal effort. Unlike traditional gingerbread that can turn hard and dry, these gingerbread crinkle cookies maintain their pillowy texture thanks to the right balance of brown sugar and molasses. The warming spices fill your kitchen with an irresistible aroma that captures the magic of the season, making them ideal for gifting, parties, or simply enjoying with your morning coffee.

Ingredients

Dry Ingredients:

• 2 cups (250g) all-purpose flour

• 2 teaspoons ground ginger

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground cloves

• 1/4 teaspoon ground nutmeg

• 2 teaspoons baking soda

• 1/4 teaspoon salt

Wet Ingredients:

• 3/4 cup (170g) unsalted butter, softened

• 1 cup (200g) packed brown sugar

• 1 large egg, room temperature

• 1/4 cup (60ml) unsulphured molasses (use dark molasses for deeper flavor)

• 1 teaspoon vanilla extract

For Coating:

• 1/2 cup (100g) granulated sugar

• 1 cup (120g) powdered sugar

The unsulphured molasses provides the signature gingerbread flavor without bitterness, while brown sugar keeps the cookies soft. Room temperature egg ensures even mixing and prevents the dough from seizing when combined with butter.

Pro Tips

Don’t skip the double coating process—rolling the dough balls first in granulated sugar and then in powdered sugar creates the most dramatic crinkle effect. The granulated sugar provides structure for the cracks to form, while the powdered sugar creates that beautiful white coating. For the softest Soft and Spiced Gingerbread Crinkle Cookies, slightly underbake them by removing them from the oven when the edges are just set but the centers still look slightly underdone. They’ll continue to firm up as they cool on the baking sheet. Measure your flour correctly by spooning it into the measuring cup and leveling it off—too much flour will result in dense, cakey cookies instead of that signature soft texture. Finally, ensure your butter is properly softened (it should leave a slight indent when pressed) but not melted, as this affects how the cookies spread and maintain their shape during baking.

Instructions

Step 1: Prepare Your Workspace

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. Set up your coating stations by placing the granulated sugar in one shallow bowl and the powdered sugar in another. This preparation ensures a smooth rolling process when you’re ready to shape the cookies.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until completely combined. Whisking rather than just stirring ensures that the spices are evenly distributed throughout the flour, giving you consistent flavor in every gingerbread crinkle cookie. Set this mixture aside while you work on the wet ingredients.

Step 3: Cream Butter and Sugar

Using an electric mixer on medium speed, beat the softened butter and brown sugar together for 2-3 minutes until the mixture becomes light and fluffy. This process incorporates air into the dough, contributing to the soft texture. The mixture should lighten in color and increase slightly in volume when properly creamed.

Step 4: Add Wet Ingredients

Beat in the egg until fully incorporated, then add the molasses and vanilla extract. Mix on low speed until the mixture is smooth and uniform. The batter might look slightly separated at this point—that’s completely normal. Scrape down the sides of the bowl to ensure everything is evenly combined.

Step 5: Combine Wet and Dry

Add the flour mixture to the wet ingredients in two additions, mixing on low speed just until no flour streaks remain. Avoid overmixing, as this can develop too much gluten and result in tougher cookies. The dough will be soft and slightly sticky but should hold its shape when rolled into balls.

Step 6: Shape and Coat

Scoop the dough using a 1.5-tablespoon cookie scoop or roll into balls about 1.5 inches in diameter. Roll each ball first in the granulated sugar, coating completely, then roll generously in the powdered sugar until heavily coated. This double coating is essential for achieving those beautiful cracks that make Soft and Spiced Gingerbread Crinkle Cookies so visually striking.

Step 7: Bake to Perfection

Place the coated dough balls on your prepared baking sheets, spacing them about 3 inches apart as they will spread during baking. Bake for 10-12 minutes—the cookies are done when the edges are set but the centers still appear slightly soft and puffy. You’ll see those gorgeous cracks forming across the surface during baking.

Step 8: Cool Properly

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This resting time allows them to set without breaking apart. They’ll continue to soften slightly as they cool completely, developing that perfect chewy texture.

Variations

Create Chocolate Gingerbread Crinkle Cookies by adding 1/4 cup of cocoa powder to the dry ingredients and reducing the flour to 1 3/4 cups. This variation adds a rich, deeper dimension to the spice profile. For a Citrus-Spiced version, add 1 tablespoon of freshly grated orange zest to the dough and replace the vanilla with orange extract. The bright citrus notes beautifully complement the warm spices. If you prefer Chai-Spiced Crinkle Cookies, increase the cinnamon to 2 teaspoons, add 1/2 teaspoon of cardamom, and include a pinch of black pepper for that authentic chai flavor. For those avoiding gluten, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend—the texture remains remarkably similar.

Storage and Serving

Store Soft and Spiced Gingerbread Crinkle Cookies in an airtight container at room temperature for up to 1 week. Place a slice of bread in the container to maintain moisture and keep the cookies extra soft. For longer storage, freeze unbaked, coated dough balls on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time. Serve these cookies alongside hot chocolate or mulled cider for the ultimate cozy experience. They also pair beautifully with cream cheese frosting as a sandwich cookie or crumbled over vanilla ice cream. Present them on a festive platter dusted with additional powdered sugar for an elegant holiday dessert spread.

FAQs

Why didn’t my cookies crinkle?
The most common reason is insufficient powdered sugar coating or overbaking. Make sure you coat the dough balls generously and bake just until the edges set—underbaking slightly actually enhances the crinkle effect.

Can I make the dough ahead of time?
Absolutely. Refrigerate the dough for up to 3 days or freeze for up to 3 months. Let refrigerated dough sit at room temperature for 15 minutes before rolling and coating for easier handling.

Why are my cookies spreading too much?
This usually happens when the butter is too warm or melted. Ensure your butter is softened but still holds its shape. If your kitchen is warm, chill the shaped dough balls for 15 minutes before baking.

Can I reduce the sugar?
The sugar content affects both texture and the crinkle pattern formation. Reducing the brown sugar will result in less soft cookies, and reducing the coating sugars will diminish the signature appearance.

How do I know when they’re done?
The Soft and Spiced Gingerbread Crinkle Cookies should look slightly underbaked in the center with set edges. They’ll firm up as they cool, and this technique ensures that tender, chewy texture.

Conclusion

These Soft and Spiced Gingerbread Crinkle Cookies bring together everything you love about holiday baking—warm spices, tender texture, and stunning presentation—in one irresistible package. The combination of molasses depth, aromatic ginger, and that signature crackled coating makes them a standout addition to any cookie platter. Whether you’re a seasoned baker or just starting your holiday baking journey, this recipe delivers consistent, impressive results every time. The best part? These cookies taste even better the next day as the flavors meld and deepen. So preheat that oven, gather your spices, and get ready to fill your home with the most wonderful aromas of the season. Once you master these gingerbread crinkle cookies, they’ll become a beloved tradition you return to year after year. Happy baking!

Soft and Spiced Gingerbread Crinkle Cookies

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• Author: admin
• Total Time: 27 minutes
• Yield: 24 cookies 1x

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Description

The moment you bite into a Soft and Spiced Gingerbread Crinkle Cookie, your senses come alive with the warm embrace of cinnamon, ginger, and molasses mingling with a tender, chewy center. These cookies capture the essence of the holiday season with their signature crackled powdered sugar coating and deeply aromatic spice blend.

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Ingredients

Scale 1x2x3x

Dry Ingredients:

• 2 cups (250g) all-purpose flour

• 2 teaspoons ground ginger

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground cloves

• 1/4 teaspoon ground nutmeg

• 2 teaspoons baking soda

• 1/4 teaspoon salt

Wet Ingredients:

• 3/4 cup (170g) unsalted butter, softened

• 1 cup (200g) packed brown sugar

• 1 large egg, room temperature

• 1/4 cup (60ml) unsulphured molasses (use dark molasses for deeper flavor)

• 1 teaspoon vanilla extract

For Coating:

• 1/2 cup (100g) granulated sugar

• 1 cup (120g) powdered sugar

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Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. Set up your coating stations by placing the granulated sugar in one shallow bowl and the powdered sugar in another.

2. In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until completely combined. Set aside.

3. Using an electric mixer on medium speed, beat the softened butter and brown sugar together for 2-3 minutes until the mixture becomes light and fluffy.

4. Beat in the egg until fully incorporated, then add the molasses and vanilla extract. Mix on low speed until the mixture is smooth and uniform. Scrape down the sides of the bowl to ensure everything is evenly combined.

5. Add the flour mixture to the wet ingredients in two additions, mixing on low speed just until no flour streaks remain. Avoid overmixing.

6. Scoop the dough using a 1.5-tablespoon cookie scoop or roll into balls about 1.5 inches in diameter. Roll each ball first in the granulated sugar, coating completely, then roll generously in the powdered sugar until heavily coated.

7. Place the coated dough balls on your prepared baking sheets, spacing them about 3 inches apart. Bake for 10-12 minutes—the cookies are done when the edges are set but the centers still appear slightly soft and puffy.

8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• Don’t skip the double coating process—rolling the dough balls first in granulated sugar and then in powdered sugar creates the most dramatic crinkle effect.

• Slightly underbake the cookies by removing them from the oven when the edges are just set but the centers still look slightly underdone for the softest texture.

• Measure your flour correctly by spooning it into the measuring cup and leveling it off—too much flour will result in dense, cakey cookies.

• Ensure your butter is properly softened (it should leave a slight indent when pressed) but not melted.

• Store cookies in an airtight container at room temperature for up to 1 week. Place a slice of bread in the container to maintain moisture.

• Freeze unbaked, coated dough balls for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.

• Prep Time: 15 minutes
• Cook Time: 12 minutes