Gingerbread Crinkle Cookies

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Making these gingerbread crinkle cookies is easy and fun! Try out this unique crinkle cookie recipe for the holidays this year!

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Pin showing the finished gingerbread crinkle cookies ready to eat with title across the middle.

If you like crinkle cookies, I have some fun options for you! These easy crinkle cookies are fun and I also have delicious cake mix cookies that are also really simple to make.

I’ve shared some of my favorite no bake recipes, like No Bake Pumpkin Dessert, Easy No Bake Cracker Candy Treats, No Bake Chocolate Pudding Dessert, No Bake Strawberry Cheesecake, and Easy No Bake Eclair Cake.

Here’s what you’ll need to make gingerbread crinkle cookies:

If you’ve never been a fan of gingerbread cookies you have to try these gingerbread crinkle cookies! They’re simple and the outer coating of sugar helps add a nice boost of sweetness that some gingerbread recipes can be lacking.

Another reason I like these gingerbread crinkle cookies is the fact that they stay a little bit more chewy and soft.

You’ll need butte, brown sugar, egg, milk, molasses, all purpose flour, baking soda, cinnamon, ginger, white sugar, and powdered sugar! This is all pretty standard baking fare, a lot of which is probably already in your pantry or cupboards!

here's a look at the ingredients needed to make the bater rolled in sugar!

How to make crinkle cookies from gingerbread:

In a large bowl, cream together the butter and brown sugar for 2 minutes.

Add the egg and milk and beat to combine. Add the molasses and beat until fully combined. Set aside.

In a medium-sized bowl, stir together the flour, baking soda, cinnamon, ginger and salt.

Beat the dry ingredients into the wet ingredients until no dry patches remain.

Cover with plastic wrap and place dough in the fridge for 1 hour or overnight.

Preheat oven to 350F

Line two baking trays with parchment paper or silicone baking mats.

Use a cookie scoop to portion the dough into even 1 1/2 Tablespoon balls of dough.

Roll the dough in the white sugar, and then in the powdered icing sugar.

Place the sugar-coated balls on the prepared baking trays, at least 2” apart.

Bake cookies for 10-12 minutes until spread and well browned.

Allow to cool for 2 minutes on baking sheets before attempting to move to a cooling rack.

A scoop of the batter ready to be baked.

Do these cookies need to cool on the sheet before moving to a cooling rack?

Yes! Definitely give the cookies time to set on the sheets before you move them to the cooling rack.

Leaving the cookies on the sheets for those extra few minutes keeps them from falling apart or breaking when you try to move them!

What do gingerbread cookies taste like?

The flavors of gingerbread vary based on the type of molasses you use but in general you get the sweetness of a cookie up front but you also get some bite from the cinnamon and the seasonings in the molasses.

Featured image showing the finished gingerbread crinkle cookies.

The ginger is the key component here as well. It works with the cinnamon to create a fresh and spicy flavor combo that everyone will love.

Looking for more cookie recipes to make?

Here are of some of the other cookie recipes that you won’t want to miss! There’s nothing like a delicious cookie to put a smile on everyones face.

Printable Gingerbread Cookies Recipe:

Yield: 24 Cookies

Gingerbread Crinkle Cookies

Featured image showing the finished gingerbread crinkle cookies.

Making these gingerbread crinkle cookies is easy and fun! Try out this unique crinkle cookie recipe for the holidays this year!

Ingredients

  • 3/4 cup butter, room temperature
  • 3/4 cups brown sugar
  • 1 egg
  • 1/4 cup milk
  • 3/4 cup fancy molasses
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 Tablespoon cinnamon
  • 1 teaspoon ginger, or more to taste
  • 1/2 teaspoon salt
  • 1/2 cup white sugar, or more as needed
  • 1/2 cup icing sugar, or more as needed

Instructions

  1. In a large bowl, cream together the butter and brown sugar for 2 minutes.
  2. Add the egg and milk and beat to combine. Add the molasses and beat until fully combined. Set aside.
  3. In a medium-sized bowl, stir together the flour, baking soda, cinnamon, ginger and salt.
  4. Beat the dry ingredients into the wet ingredients until no dry patches remain.
  5. Cover with plastic wrap and place dough in the fridge for 1 hour or overnight.
  6. Preheat oven to 350F
  7. Line two baking trays with parchment paper or silicone baking mats.
  8. Use a cookie scoop to portion the dough into even 1 1/2 Tablespoon balls of dough.
  9. Roll the dough in the white sugar, and then in the powdered icing sugar.
  10. Place the sugar-coated balls on the prepared baking trays, at least 2” apart.
  11. Bake cookies for 10-12 minutes until spread and well browned.
  12. Allow to cool for 2 minutes on baking sheets before attempting to move to a cooling rack.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 190Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 152mgCarbohydrates: 32gFiber: 1gSugar: 20gProtein: 2g

I am not a medical expert. These calculations are provided as a courtesy.

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