Gingerbread Crinkle Cookies
Gingerbread Crinkle Cookies are light, fluffy, and spicy on the inside and sweet and crunchy on the outside. A yummy homemade Gingerbread cookie recipe.
These Gingerbread Crinkle Cookies were lovingly made from one of our mom’s old recipes. To us, this is what a Gingerbread Cookie tastes like. I was pretty shocked when I was a kid and somebody offered me one of those thin Gingerbread Man cookies. This is the Gingerbread taste that my sister and I grew up on and we are proud to share it with you. It cookie is light, fluffy, and spicy on the inside and sweet and crunchy on the outside. This is a great classic cookie recipe and it’s always a crowd favorite. Merry Christmas everyone!
How to Make the Cookie Dough
Step 1: To make the cookie dough, cream the butter and brown sugar until completely combined.
Step 2: Add in the egg and molasses and mix until the dough is fluffy.
Step 3: In a separate bowl, add the Baking Soda and spices to the flour and whisk together.
Step 4: Finally, mix in the flour, a third at a time.
Baking Instructions
Step 5: Refrigerate the dough for 2 hours.
Step 6: Using a food scale, we measured 1.3 oz. of cookie dough for each cookie. Roll the dough into a ball.
Step 7: Place the cookie dough ball in a bowl or plate of powdered sugar. Roll the cookie dough ball in the powdered sugar until it is covered. Keep the dough in the refrigerator between batches. The Powdered Sugar on the outside of the Gingerbread Crinkle Cookies will bake up nicer if it is applied to the refrigerated dough.
Step 8: Bake the cookies in a 375-degree oven for 9-10 minutes.
Expert Tips and FAQ’s
Both the eggs and the butter should be at room temperature which will help your cookies turn out lighter and fluffier. For the eggs, room temperature simply means not cold out of the refrigerator. If you forget to take the eggs out before you start making cookie dough you can put the eggs in a bowl of warm water for 5-10 minutes to warm them up. The butter also needs to be softened to room temperature which means if you touch it you should leave an indentation on the stick of butter. Do not use butter that has been over-softened or melted. If that happens you should use a different stick of butter or put it back into the refrigerator to let it set up. We have a whole post about How to Soften Butter, click here if you need more information on how to do that.
Yes. In our opinion, you need some kind of a mixer to make a good cookie dough. A stand mixer, while expensive, is a great investment if you believe you have a lot of homemade baked goods in your future. An electric hand-mixer also works well and you can probably find one for around $20. You can hand mix cookie dough in a pinch (which is how we did it growing up), but you will really have to use a lot of muscle to cream the butter and sugar, and eggs properly.
Creaming the butter, sugar and then mixing the eggs in is the most important part of the cookie dough mixing process. Creaming is when you fully incorporate the butter and sugar together and add some much-needed air to the dough. We recommend creaming the butter and sugar for 2 minutes at medium-high speed and then mixing the butter/sugar/eggs for another 3 minutes at the same speed. Once you add the flour, you want to mix the dough as little as possible. Mix it too much and you will get tough cookies. Mix in the flour at low speed and continue mixing ONLY until the dry ingredients are incorporated into the dough. Make sure you scrape down the sides and the bottom to make sure all the flour has gotten mixed in.
We always line our cookie sheets with a piece of parchment paper, it keeps the cookie from sticking to the sheet and from over-browning. You can find parchment paper either in rolls or in pre-cut sheets in most grocery stores, and we highly recommend it. Ideally, you should use at least 2 cookie sheets when baking cookies. You don’t want to add the raw cookie dough to a cookie sheet that is hot out of the oven. The dough will start baking even before you get it in the oven.
Everyone’s oven is different. We recommend starting with a test bake with a single cookie to help you hone in on the exact baking time for your oven. You should set your timer for 2 minutes less than whatever the recipe recommends. Once the timer goes off, open up the oven and see how your cookie is baking. Make corrections accordingly. Our oven has a hot spot in the back so we always rotate the cookie sheet halfway through the baking time to get a more even bake. Although this may seem like an unnecessary step, it is better to do this than burn a whole tray of cookies.
Cookies should always be stored in an airtight container. They should be completely cooled before storing them. Cookies stored at room temperature should stay fresh for 3-4 days. You can also keep them in the refrigerator and that extends their freshness for up to a week. If you need them to last longer, you can freeze them for up to 3 months. You can pull them out of the freezer and leave them on the counter for 1 hour and they will be ready to eat.
Other Gingerbread Recipes You Will Love
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Gingerbread Crinkle Cookies
Gingerbread Crinkle Cookies are light, fluffy and spicy on the inside and sweet and crunchy on the outside. A yummy homemade Gingerbread cookie recipe.
Ingredients
- 3 /4 cup Butter (Sweet Cream, Salted, Softened)
- 1 cup Brown Sugar (packed)
- 1 Large Egg
- 1/4 cup Molasses
- 2 1/2 cups All-Purpose Flour
- 2 teaspoons Baking Soda
- 1 teaspoon Nutmeg
- 1 teaspoon Ground Ginger
- 1 teaspoon Cinnamon
- 1 cup Powdered Sugar
Instructions
- Cream the butter and brown sugar until completely combined.
- Add in eggs and molasses and mix until the dough is fluffy.
- Add in the Baking Soda and spices.
- Finally, mix in the flour, a third at a time.
- Refrigerate the dough for 2 hours.
- Roll the cookie dough ball in the powdered sugar until it is covered.
- Bake the cookies in a 375 degree oven for 9-10 minutes.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
I love all your tips…and the cookies are great too!! ❤️
Thank you for both!
Easily the best cookie I made this past holiday season, we could not stop eating them, they are honestly THAT good. Thanks for another great recipe!
These have been a staple of Christmas for a few years in my family. Truly everyone loves them! A must bake!
These are delicious, I have made these for the last 3 years , mostly to give away at Christmas time, I usually do a combination of cookies in Christmas tins, they are such a hit! Recipe is no fail…thanks so much!
Just took mine out of the oven, my house smells heavenly!!!!
Mine ended up a bit flatter, but I have always loved ginger snaps so no biggie. Looking forward to big glass of milk with them tonight. Thank-you
Kim
Made and loved!! These are my new favourite cookies. Thanks so much for this amazing recipe.
I was searching for a gingerbread recipe when I came across your recipe and decided to give it a try…well, I made two batches and have a request for another batch tomorrow. It is fast becoming a favorite recipe. It is so easy to make and stays soft and delicious for several days. I gave out several different types of cookies as gifts this year and your recipe was definitely in the top three requested most. I love this cookie and it will be in my annual Christmas cooking from now on.
My kids and I made these cookies today:-) It’s National Cookie Day, and these were the cookies they wanted to make, BUT, they also really wanted to make cut-out cookies. So, we rolled out the dough in a mix of flour and powdered sugar, and used our cookie cutters. They turned out just fine as cut-out cookies (obviously not perfect for that purpose, but we weren’t going for perfect cut outs!). THE COOKIES ARE DELICIOUS!!!!! We will make these again! Thank you for sharing your family recipe!
These are my favorite cookie recipe!!! Amazing!
Best cookies of the season! As a test, I added part of a Gin Gin ginger chew & topped with gold sprinkles! Like sparkling stained glass.
These cookies simply taste like the holidays. They are delicious.
I have been making BATCHES of these for the past 4 years! They are the most delicious gingerbread cookies and they are SO easy to make??? Win, win, love, love. Even my husband who has never liked gingerbread fell in love with these! Thank you Laurie!
These sound wonderful and will be trying them. Approximately how much powdered sugar is required?
Thanks
Hi Barb, it’s about 1 cup. You’ll probably have some left over, but I find that amount makes rolling easier.
My son says they are the best cookies he’s ever had. Making another batch today
Hi – is it salted or unsalted butter
Hi Heather, we use salted butter.
Salted or unsalted butter?
We use salted butter.
What type of molasses?
We use Grandma’s Original Molasses which is unsulphured Molasses.
Hi!do you have to flatten the dough after you roll it or you just leave it like that just flatten itself?
Just let it flatten itself.
Can’t wait to make these, my husband loves gingerbread cookies
Hope you like them. They are very popular in our family.
Can they be made with gluten free flour?
Hi Aleda, we have never tried it, but my understanding is that gluten free flour can be substituted for all purpose flour.
Thanks for sharing! Do they keep long?
Hi – like any cookie they will keep for approximately 3 days at room temperature, longer if kept in the refrigerator and for months in the freezer.
This looks so good! What a great recipe to have handy for the Christmas cookie tin! I love the powdered sugar technique. I always wondered how they did that!
Do these freeze well?
Sure!
Made this recipe today with dairy free butter and egg replacer. My grandchildren have food allergies and i was hoping this would work with the substitutions I had to make. They were perfect and a big hit!! Thank you so much for sharing this recipe!!
That’s great to know. Thanks!
Do you have to grease the pan first
No, you don’t need to grease the pan. If you are concerned about them sticking, you could always put some parchment paper on the cookie sheet.
I am currently making them for tomorrow. I double the batch since I had so many Christmas parties to go to and bring food. I can’t wait to try them!
They’re delicious. I am sure they will be a hit!
Could you refrigerate overnight and bake them off in the morning?
Hi Lauren, yes you can refrigerate the dough overnight.
These cookies were really good! I didn’t have any nutmeg so I added a little cloves instead. Turned out awesome.
That’s great. We are so glad you like them!
If you don’t have a scale to measure the size of the cookie dough, what measurement would it be? One teaspoon, tablespoon? Thanks!
Hi Lori – the cookies in the picture were probably more like a heaping tablespoon. Hope that helps.
These were excellent
Yay! We are so glad you liked them!