Soft and Chewy Gingerbread Crinkles have all the warm flavours of gingerbread packed into a soft, fluffy cookie that is perfect for the holidays or any occasion. And the best part is that these cookies are easier than traditional gingerbread cookies that need to be rolled and cut into shapes.
These cookies have quickly become a family favourite. They disappear so fast that we have to make double and triple batches to have enough for Christmas cookie exchanges.
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Ingredients For Gingerbread Crinkles
The ingredients needed for this recipe are:
- Butter.
- Brown sugar.
- Egg.
- Molasses.
- Vanilla extract.
- All-purpose flour.
- Baking soda.
- Ground ginger.
- Cinnamon.
- Nutmeg.
- All-spice.
- Powdered sugar. (Coating)
Why Chill The Dough?
It is important to chill the dough before baking these cookies because it helps the dough reach the right consistency for scooping.
Without the minimum chilling, the dough will be stickier, making it harder to roll into balls, and it will spread too much, resulting in a crispy, possibly hard cookie.
Tips For Making Gingerbread Crinkles
The best tip we can offer is not to overbake the cookies. They should be soft and slightly wet in the middle. The middle will continue to bake while the cookies rest and cool.
Unlike most cookie recipes, this cookie is baked at 325°F. This temperature will bake the outside, while the inside stays slightly undercooked, which is best for this type of cookie.
Package the cookies as soon as they are cooled. The cookies will harden fast if left out too long. It is best to store them right away to avoid them hardening.
We like to dust the cookies with a little extra powdered sugar after baking to give them an extra powdery look.
Equipment for Making Gingerbread Crinkles
This recipe uses typical baking equipment, like a large bowl, a hand mixer and measuring cups and spoons.
To make the cookies even in size, we use a small scoop.
And for baking the cookies, we love our Rock Wave Cookie Sheets, because we don’t need parchment paper when baking on these non-stick pans.
Perfect For Christmas Cookie Exchanges
We like to make these cookies for Christmas cookie exchanges.
And they also make a great addition to baskets of baked goods we gift to friends, family, and neighbours.
For Christmas Eve, we serve these alongside Chocolate Crinkles, Sugar cookies, and Gingerbread Chocolate Chip Cookies.
Storing Gingerbread Crinkles
These cookies stay fresh in an airtight container for up to seven days.
Store cookies in the freezer for up to three months and thaw at room temperature.
We would love to hear from you. If you made these gingerbread cookies, tell us about it in the comments.
Gingerbread Crinkles
Ingredients
- ¾ cup melted butter, cooled
- 1¼ cups brown sugar
- 1 egg
- ¼ cup molasses
- 2 tsp vanilla extract
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- 1½ tsp ground ginger
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground allspice
- 1 cup powdered sugar, for rolling the cookie dough in
Instructions
- In a large bowl, mix the butter and sugar together until smooth.
- Beat in the egg, molasses, and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, and allspice.
- Add the dry ingredients to the wet and mix until well blended.
- Cover and refrigerate 3 hours, up to 24 hours.
- Preheat oven to 325℉ and line baking sheets with parchment paper.
- Scoop the cookie dough and roll into 1-inch balls.
- Roll the cookie dough balls in the powdered sugar, coating the entire ball.
- Place the cookie dough balls on the prepared pans, about 2 inches apart.
- Bake 8-10 minutes, until the edges of the cookies are baked, but the centres are still slightly underbaked.
- Allow cookies to cool on the pan for 1-2 minutes before transferring to a wire rack to finish cooling.
- Store in an airtight container as soon as the cookies are cooled.
