There’s nothing quite like the scent of gingerbread filling my kitchen—it’s cozy, nostalgic, and feels like a warm hug on a cold winter day. These Soft Gingerbread Crinkle Cookies are everything I love about the holidays: soft in the middle, lightly crisp on the edges, and covered in a snowy layer of powdered sugar that cracks beautifully as they bake. Each bite bursts with the warmth of ginger, cinnamon, and molasses, creating the perfect balance of spice and sweetness.
Why You’ll Love This Recipe
I love this recipe because it’s simple enough for a weekday bake yet special enough for holiday gatherings. The dough comes together quickly, chills beautifully for make-ahead baking, and results in cookies that stay soft for days. The powdered sugar coating adds a festive look without any extra effort, and I can easily customize the flavor with orange zest, chocolate chips, or even a touch of black pepper for a subtle warmth. Whether I’m baking for a cookie exchange or just to fill the house with that classic gingerbread aroma, this recipe never fails to impress.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4½ cups (540g) all-purpose flour
4 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
2 tsp baking soda
½ tsp salt
1½ cups (340g) unsalted butter, softened
2 cups (400g) packed brown sugar
2 large eggs
½ cup (120ml) unsulphured molasses
4 tsp vanilla extract
1 cup (120g) powdered sugar, for coating
Directions
I start by preheating the oven to 350°F (175°C) and lining two baking sheets with parchment paper.
In a large bowl, I whisk together the flour, spices, baking soda, and salt.
In my stand mixer, I cream the butter and brown sugar on medium speed until it’s light and fluffy—about 2–3 minutes.
I add the eggs one at a time, followed by the molasses and vanilla, mixing until smooth.
I gradually add the dry ingredients, mixing just until everything comes together without overworking the dough.
The dough chills in the refrigerator for at least 30 minutes (this step keeps the cookies puffy and soft).
Once chilled, I roll tablespoon-sized portions of dough into balls and coat them generously in powdered sugar.
I bake them for 10–12 minutes until the tops crack and the edges are set.
After letting them cool for a few minutes on the tray, I transfer them to a rack to finish cooling.
Servings and Timing
This recipe makes about 48 cookies.
Prep Time: 20 minutes
Chill Time: 30 minutes
Bake Time: 10–12 minutes per batch
Total Time: Around 1 hour
Variations
Citrus Twist: I like to add the zest of one orange for a bright, fresh flavor.
Chocolate Chip Delight: I sometimes stir in ½ cup of mini chocolate chips for an extra treat.
Spiced Sugar Coating: Mixing cinnamon into the powdered sugar gives a deeper, richer flavor.
Pepper Kick: My grandma’s secret—¼ tsp of black pepper—enhances the warmth of the spices without being spicy.
Gluten-Free Swap: I occasionally use a 1:1 gluten-free flour blend, and the cookies turn out just as soft and delicious.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. They stay wonderfully soft thanks to the molasses. If I want to make them ahead, I chill the dough for up to 3 days or freeze rolled dough balls. When baking from frozen, I just add an extra minute or two to the bake time. To refresh leftover cookies, I warm them for 5 minutes at 300°F for that just-baked aroma.
FAQs
Why didn’t my cookies crinkle?
The dough might not have been chilled enough, or I didn’t use enough powdered sugar for coating. Chilling helps the dough hold shape so the cracks form beautifully.
Can I make the dough ahead of time?
Yes! I often chill the dough for up to 3 days or freeze pre-rolled dough balls for later. It’s perfect for quick holiday baking sessions.
Why are my cookies dry or cakey?
This usually happens when too much flour is added or the cookies are overbaked. I make sure to measure flour properly by spooning and leveling it, and I always pull the cookies out when they still look slightly soft in the center.
What molasses should I use?
I use unsulphured (light or mild) molasses for the best flavor. It’s sweet and smooth. Blackstrap molasses is too bitter for these cookies.
Can I make them smaller or larger?
Absolutely. For smaller cookies, I bake for about 9 minutes; for larger ones, around 13 minutes. Just watch for those classic crinkles to know they’re done.
Conclusion
These Soft Gingerbread Crinkle Cookies are my favorite way to bring a little magic into the kitchen during the holidays. They’re tender, flavorful, and look like they came straight from a bakery window. Every batch reminds me why I love holiday baking so much—it’s not just about the cookies themselves but the warmth, the memories, and the smiles they bring. I hope this recipe becomes one of your go-to holiday traditions, too.
These Soft Gingerbread Crinkle Cookies are cozy, spiced holiday treats with a chewy center, crisp edges, and a snowy powdered sugar coating. Bursting with ginger, cinnamon, and molasses, they’re perfect for festive gatherings or comforting winter baking.
Total Time:1 hour
Yield:48 cookies
Ingredients
4½ cups (540g) all-purpose flour
4 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
2 tsp baking soda
½ tsp salt
1½ cups (340g) unsalted butter, softened
2 cups (400g) packed brown sugar
2 large eggs
½ cup (120ml) unsulphured molasses
4 tsp vanilla extract
1 cup (120g) powdered sugar, for coating
Instructions
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
Cream butter and brown sugar in a stand mixer for 2–3 minutes until light and fluffy.
Add eggs one at a time, then mix in molasses and vanilla until smooth.
Gradually add dry ingredients and mix until just combined. Do not overmix.
Chill dough in the refrigerator for at least 30 minutes.
Roll tablespoon-sized portions into balls and coat generously in powdered sugar.
Place on baking sheet and bake for 10–12 minutes until tops are cracked and edges set.
Cool on tray for a few minutes before transferring to a wire rack to cool completely.
Notes
Add orange zest for a citrus twist.
Stir in mini chocolate chips for extra sweetness.
Mix cinnamon into powdered sugar for deeper flavor.
Add a pinch of black pepper for enhanced spice warmth.
Use 1:1 gluten-free flour blend for a gluten-free version.
