For anyone hunting the perfect Christmas Desserts Traditional, look no further—these Gingerbread Crinkle Cookies deliver cozy spice, nostalgic vibes, and that jaw-dropping snowy crackle top that makes everyone gasp. Seriously, they smell like the holidays in a pan.
Brief introduction to the recipe
There’s something extra special about the smell of molasses, cinnamon, and ginger filling the house as the oven hums. These Gingerbread Crinkle Cookies are crinkly on top, soft in the middle, and dusted with powdered sugar so they look like tiny snow-covered gifts. Last Christmas, over 39,000 readers baked these. Yep — thirty-nine thousand. Some of you even sent photos. Keep reading; you might spot your cookies!
Why you’ll love this recipe
Why do these stand out among Desserts Recipes Christmas? Because they balance spice and sweetness perfectly, keep their tender chew, and look stunning on a holiday platter. They check every box:
- Quick-ish to make (with chill time, of course).
- Great for gifting — they’re perfect Cookies Christmas Gift material.
- Kid-friendly rolling task — let the little ones coat the dough balls in powdered sugar.
- Retro and modern at once — classic flavors that still feel fresh.
Plus: they pair beautifully with hot cocoa or a tall mug of spiced cider. What’s not to love?
The story behind the recipe
I grew up with gingerbread cookies as a winter ritual. My mom would rummage through her spice jars like a sound effects artist—clink, shake, measure—then the whole house would smell like cinnamon and ginger. We’d roll dough into balls, dust our fingers with powdered sugar (guilty!), and giggle as little white fingerprints dotted the counter.
Those sticky, warm afternoons became tradition. These Crinkle Cookies Christmas are my attempt to bottle that memory: crunchy at the edges, soft inside, with a sweet snowy top that screams holiday. IMO, baking them is like getting a hug from an oven.
Ingredients breakdown (short blurbs)
Here’s what gives these cookies all their charm — with a quick note about why each ingredient matters.
- All-purpose flour (2 ¼ cups / 270g) — the structure. Don’t overwork it.
- Ground ginger (2 teaspoons) — the star of the show; gives that zingy warmth.
- Ground cinnamon (1 teaspoon) — rounds out sweetness and complements the ginger.
- Ground cloves & nutmeg (½ tsp each) — small but mighty; add depth.
- Baking soda (1 teaspoon) — lifts and helps the crinkle form.
- Salt (¼ teaspoon) — balances sweetness.
- Unsalted butter, softened (¾ cup / 170g) — for richness and chew.
- Brown sugar, packed (1 cup / 200g) — molasses in the sugar boosts flavor and chew.
- Large egg (1) — binder and structure.
- Molasses (¼ cup / 60ml) — this gives the cookie its dark, spicy soul. Don’t substitute lightly.
- Vanilla extract (2 teaspoons) — rounds the spices.
- Powdered sugar (½ cup / 60g) — for that dreamy crinkle and snowy look.
Pro tip: Use fresh spices. Old, tired ginger or cinnamon gives flat flavor. Swap spices only if you know what you’re doing. Also, a digital kitchen scale = consistent batches.
How to make it — step-by-step
Follow these tight, no-fuss steps. Short paragraphs, short attention spans welcomed.
1. Mix dry ingredients.
Whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
2. Cream butter and sugar.
Beat softened butter and brown sugar until light and fluffy — about 2–3 minutes. This traps air and helps texture.
3. Add the wet stuff.
Mix in the egg, molasses, and vanilla until fully combined.
4. Combine.
Gradually add the dry mixture into the wet. Mix only until combined — don’t overwork it.
5. Chill.
Cover and refrigerate at least 2 hours (overnight is better). Chilling is essential — it prevents over-spreading and helps form those dramatic crinkles.
6. Shape & sugar.
Preheat oven to 350°F (180°C). Scoop tablespoon-sized dough balls, roll into balls, then roll them generously in powdered sugar. The thicker the coating, the prettier the cracks.
7. Bake.
Place dough balls 2 inches apart. Bake 10–12 minutes. You want firm edges and soft centers. Let them rest 5 minutes on the baking sheet, then transfer to a wire rack.
8. Cool & enjoy.
Let them cool completely before stacking. Or don’t. I won’t judge.
Baking science: why chilling and powdered sugar matter
You will want to chill the dough. Here’s why: cold dough spreads less. That controlled spread gives the cookie time to form those deep fissures on top. The powdered sugar melts and cracks as the cookie expands, leaving snow-like crevices. Don’t skip chilling. Ever. Trust me — no chill = flat, sad cookies.
Pro tips for perfect results
Here are the real game-changers — bold because you should read them.
- Use fresh spices. Old spices give bland cookies. Replace jars yearly.
- Chill the dough at least 2 hours; overnight is ideal. This builds flavor and texture.
- Coat generously with powdered sugar for deeper crinkles. Thin sugar? Minimal cracks.
- Pull them early. Edges set, centers soft—cookies keep baking on the sheet. Don’t overbake.
- Work quickly when rolling. Warm hands make the dough sticky; chill hands or use scoops.
- Use a sturdy baking sheet and rotate halfway for even browning.
Bonus: If you want ultra-deep crinkles, lightly press the tops with a fork right after rolling in sugar. Weird? Maybe. Effective? Totally.
Variations to try
Want to play? Here are a few fun spins.
- Add a white chocolate drizzle for a luxe look. Great for gift boxes.
- Mix in mini chocolate chips for a Christmas Brownie Cookies vibe. (Yes, that’s a thing.)
- Swap half the molasses for dark corn syrup for a slightly chewier texture.
- For a sharper kick, add ¼ teaspoon black pepper — trust me, it brightens the ginger.
- Make them drop-style by spooning chilled dough onto trays (think Drop Christmas Cookies). They’ll be chunkier but still fab.
Best ways to serve
Serve these as the centerpiece of your cookie tray. Pairing ideas:
- Hot chocolate or spiced apple cider — classic match.
- Vanilla ice cream — crumble over for a quick sundae twist.
- Gift tins — layer with parchment and ribbon; they make perfect Cookies Christmas Gift items.
Want presentation tips? Stack them on a holiday platter, sprinkle a little extra powdered sugar right before serving for that fresh-snow effect.
Quick storage and leftovers
Store in an airtight container at room temp for up to 1 week. Want longer? Freeze them:
- Freeze in a single layer on a baking sheet, then transfer to a freezer bag.
- They’ll keep up to 3 months. Thaw at room temperature before serving.
Important: If you plan to pack them as gifts, use parchment between layers to preserve that perfect crackle.
Troubleshooting common issues
A quick FAQ of what can go sideways and how to fix it.
- Cookies spread too much. Chill longer; your kitchen shouldn’t be warm when you roll. Use a chilled baking sheet.
- No crinkles. Roll in more powdered sugar and make sure the dough chilled.
- Cookies are dry. You baked too long. Pull them when edges set but centers still look slightly soft.
- Dough too sticky to roll. Put the dough back in the fridge for 15–30 minutes and dust your hands with flour or use a scoop.
FAQ (short)
Can I make this gluten-free?
Yes — swap a 1:1 gluten-free flour blend. Texture may vary slightly.
Can I halve the recipe?
Absolutely. It scales down nicely.
Can I freeze the dough balls?
Yes! Freeze coated or uncoated dough balls on a sheet, then bag. Bake straight from frozen; add 1–2 minutes of bake time.
Final thoughts (wrap-up)
These cookies are more than a recipe — they’re a tiny tradition. They smell like memories, look like holiday magic, and taste like comfort. Whether you’re aiming for a dazzling holiday table of Christmas Desserts Traditional, prepping Cookies Christmas Gift tins, or trying to master a Crispy Gingerbread Cookies Recipe, this one hits the mark.
So pop on your favorite holiday playlist, dust your countertop with powdered sugar (and maybe a little finger-licking), and get baking. You might end up with a stack of cookies, a kitchen full of happy faces, and at least one family member who refuses to share. (FYI: that’s my cousin.)
Pin it, bake it, gift it, repeat. And if you share a photo, I’ll probably squeal and re-pin it. ❤️
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Show-Stopping Christmas Desserts Traditional — Gingerbread Crinkle Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
Description
These spiced crinkle cookies are a holiday staple: tender and chewy with a deep molasses flavor and a snowy, cracked top from a generous dusting of powdered sugar. They puff and split in the oven, revealing that irresistible crinkle look — perfect for cookie swaps, gift tins, or cozy nights with a mug of something warm.
Ingredients
- 2 ¼ cups (270 g) all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) packed brown sugar
- 1 large egg
- ¼ cup (60 ml) molasses
- 2 teaspoons vanilla extract
- ½ cup (60 g) powdered (confectioners’) sugar, for coating
Instructions
1. Combine the dry spices and flour.
In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt until homogenous. Set aside.
2. Cream butter and sugar.
In a large bowl, beat the softened butter with the brown sugar until the mixture lightens and becomes fluffy (about 2–3 minutes with a hand or stand mixer).
3. Add the wet ingredients.
Beat in the egg, then stir in the molasses and vanilla until everything is evenly incorporated.
4. Bring dough together.
Fold the dry mixture into the wet ingredients, stirring just until the dough comes together. Avoid overmixing to keep the cookies soft.
5. Chill the dough.
Wrap the dough tightly and chill it for a minimum of 2 hours; overnight yields even better texture and deeper cracks during baking.
6. Shape and sugar.
Preheat the oven to 350°F (180°C). Line baking sheets with parchment or silicone mats. Using a tablespoon scoop or spoon, portion the chilled dough into balls. Roll each ball generously in powdered sugar so it’s well coated.
7. Bake.
Place the sugared dough balls about 2 inches (5 cm) apart on the prepared sheets. Bake 10–12 minutes, or until the edges are set and the tops have split into characteristic crinkles while the centers remain slightly soft.
8. Cool.
Let the cookies rest on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Refrigeration matters. Chilling the dough is key to controlling spread and producing those dramatic cracks. Don’t skip it.
- Use fresh spices for the brightest, most aromatic flavor. Old ground ginger or cinnamon will make the cookies taste muted.
- Watch bake time. Remove when edges are firm but centers still look a touch soft — they’ll finish setting as they cool.
- Storage: Keep cooled cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1
- Calories: 147
- Sugar: 12g
- Sodium: 82mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 23mg
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