These Easy Gingerbread Crinkle Cookies are soft, chewy, and packed with warm holiday spices! The rich molasses and cinnamon flavors combined with a crackled powdered sugar coating make them the perfect festive treat. No chilling required – just mix, roll, and bake for deliciously spiced cookies in no time!
Ingredients
Dry Ingredients:
- 2 ¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 1 large egg
- ⅓ cup molasses
- 1 teaspoon vanilla extract
For Rolling:
- ½ cup granulated sugar
- ½ cup powdered sugar
Instructions
1. Preheat & Prep
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
2. Make the Dough
- In a bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt.
- In another large bowl, beat butter and brown sugar until light and fluffy (about 2 minutes).
- Mix in egg, molasses, and vanilla until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
3. Shape & Roll
- Scoop out tablespoon-sized balls of dough and roll them into smooth balls.
- Roll each ball in granulated sugar, then in powdered sugar for the crinkle effect.
4. Bake
- Place cookies 2 inches apart on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are set but the centers are soft.
- Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutritional Info (Per Cookie, Makes ~24 Cookies)
- Calories: ~110
- Carbs: ~18g
- Protein: ~1g
- Fat: ~4g
Tips & Variations
???? Stronger Spice? Add a pinch of black pepper for extra warmth!
???? Chocolate Twist? Mix in mini chocolate chips for a fun variation.
???? Dairy-Free? Use vegan butter instead of regular butter.
???? Make Ahead? Store dough balls in the fridge for up to 3 days before baking.
Storage & Freezing
- Store in an airtight container at room temperature for 5 days.
- Freeze baked cookies for up to 3 months—thaw at room temp before serving.
Leave a Comment