I finally made Ginger Molasses Crinkle Cookies that stay unbelievably soft in the middle with that perfect cracked sugar top, and I’m telling you to keep scrolling because these are the only cookies I want on my holiday plate.

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I’m obsessed with these Gingerbread Crinkle Cookies, plain and simple. I love how the crackled powdered sugar top teases a chewy interior that’s all ginger and molasses.

I adore the way ground ginger punches through without being shouty. But I don’t treat them like precious baking.

I watch them disappear at parties and smile. And I think they hit that Perfect Christmas Cookies vibe without trying too hard.

I like that friends always ask for the recipe like it’s some secret. Gingersnap Crinkle Cookies?

Call them that if you want. I will steal the last one, no shame.

I swear.

Ingredients

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All purpose flour, the cookie backbone, gives structure and that classic chew.
Cornstarch, makes them soft and pillowy, I know it sounds weird but it works.
Ground ginger, warm and zingy, it’s the gingerbread soul.
Ground cinnamon, cozy spice that rounds things out and smells like holidays.
Ground cloves, sharp and aromatic, a little goes a long way.
Ground nutmeg, subtle warmth, basically the secret cozy note.
Baking soda, helps them puff and crackle, so they’re light not bricklike.
Salt, balances sweetness, makes flavors pop without tasting salty.
Unsalted butter, gives richness and that melt-in-your-mouth feel.
Light brown sugar, adds molasses depth and chewiness, it’s slightly caramel-y.
Molasses, deep, bittersweet warmth, basically what makes them taste like Christmas.
Egg, binds everything and gives a tender crumb, simple protein boost.
Vanilla extract, rounds spices with a warm, familiar background note.
Powdered sugar, for that snowy crackled look and first-sweet bite.

Ingredient Quantities

2 1/4 cups all purpose flour

2 tablespoons cornstarch (helps make them soft, i know sounds weird but it works)

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter (1 stick), softened

1/2 cup packed light brown sugar

1/2 cup molasses (unsulphured is best)

1 large egg

1 teaspoon vanilla extract

1/2 cup powdered sugar for rolling

How to Make this

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1. Preheat oven to 350 F and line two baking sheets with parchment paper or a silicone mat.

2. In a medium bowl whisk together 2 1/4 cups all purpose flour, 2 tablespoons cornstarch, 2 teaspoons ground ginger, 1 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg, 1 teaspoon baking soda and 1/2 teaspoon salt until well blended.

3. In a large bowl or stand mixer cream 1/2 cup softened unsalted butter with 1/2 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes.

4. Add 1/2 cup molasses, 1 large egg and 1 teaspoon vanilla extract to the butter mixture and beat until combined; the dough will look glossy and a bit sticky.

5. Gradually mix the dry ingredients into the wet until just combined. Don’t overmix or the cookies will get tough. The dough should be soft and slightly sticky.

6. Cover the dough and chill in the fridge for at least 30 minutes to make it easier to handle and to help the cookies hold their shape. You can chill up to 2 hours if you want.

7. Scoop about 1 to 1 1/4 tablespoon portions (roughly 1-inch balls) of dough, roll into balls with your hands, then roll each ball generously in 1/2 cup powdered sugar so they are well coated.

8. Place the sugared dough balls on the prepared baking sheets about 2 inches apart and lightly press each ball to flatten just a little so they will crack as they bake.

9. Bake 9 to 11 minutes, until the edges are set and the tops show big cracks but the centers still look slightly soft. Rotate the pans halfway through for even baking.

10. Let cookies cool on the baking sheet for 4 to 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days or freeze for longer.

Equipment Needed

1. Rimmed baking sheets, two (lined with parchment paper or a silicone mat)
2. Stand mixer or large mixing bowl and hand mixer
3. Medium mixing bowl (for dry ingredients)
4. Measuring cups and spoons
5. Rubber spatula or wooden spoon
6. Cookie scoop or tablespoon and your hands for rolling
7. Wire cooling rack
8. Small bowl for powdered sugar coating

FAQ

Q: Why is there cornstarch in the dough? A: It helps keep the cookies soft and tender, so they crack without getting hard. Sounds weird but it really works, just don't skip it.

Q: My cookies spread too much, how do I fix that? A: Chill the dough for at least 30 minutes before baking, and make sure your butter is not too soft. Also scoop uniform balls and don't overcrowd the pan.

Q: Can I substitute the molasses or brown sugar? A: You can try dark or robust molasses for a stronger flavor, or use granulated sugar plus a tablespoon of molasses if you ran out of brown sugar. Results will change a bit, they'll be less chewy if you swap too much.

Q: How do I know when they're done? A: The tops should be set and crackled but still slightly soft in the center when you pull them out. They firm up as they cool, so don't overbake.

Q: Can I freeze the dough or baked cookies? A: Yes. Freeze dough balls on a tray, then transfer to a bag for up to 3 months. Bake from frozen adding a minute or two. Baked cookies freeze well up to 2 months, thaw at room temp.

Q: Any tips for rolling in powdered sugar so they look perfect? A: Roll slightly chilled balls first in powdered sugar, then again right before baking for bright white crackles. If the sugar melts into the dough too fast, refrigerate the rolled balls briefly before baking.

Christmas Gingerbread Crinkle Cookies Recipe Substitutions and Variations

All purpose flour: you can swap for 1 to 1 gluten free flour blend (use one that already has xanthan gum), or try white whole wheat for a nuttier flavor but the cookies will be denser.
Unsalted butter (1 stick): use salted butter and skip the extra 1/2 teaspoon of salt, or use coconut oil (solid, 1:1) for a dairy free option, but chill the dough a bit longer so they hold shape.
Molasses: use dark corn syrup mixed with a tablespoon of brown sugar if you dont have molasses, or use half maple syrup and half brown sugar for a milder, less bitter note.
Powdered sugar for rolling: use granulated sugar that’s been blitzed in a blender to a finer texture if powdered sugar is unavailable, or roll in a mix of powdered sugar and a little cornstarch to keep them from sticking together.

Pro Tips

– Chill the dough longer if it feels too soft, like 1 to 2 hours instead of 30 minutes. It makes rolling easier and helps the cookies crack instead of spreading all over the pan, but dont forget to let it sit a few minutes at room temp if it’s too hard to scoop.

– Don’t skip the cornstarch, it’s the trick for tender, cakey centers. If you only have potato starch use half as much, but cornstarch gives the best texture.

– Roll pretty generously in the powdered sugar so the cracks look dramatic, but tap off any big clumps before baking or they’ll burn and leave dark spots. If the sugar melts too fast, try a light second roll right before the oven.

– Watch the bake time not just the clock, ovens vary. Pull them when edges are set and centers still look slightly soft, they firm up on the sheet. If you like chewier cookies bake the shorter time, for crisper bake a minute or two more.

Christmas Gingerbread Crinkle Cookies Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I finally made Ginger Molasses Crinkle Cookies that stay unbelievably soft in the middle with that perfect cracked sugar top, and I'm telling you to keep scrolling because these are the only cookies I want on my holiday plate.

Servings

servings

Calories

125

kcal

Equipment: 1. Rimmed baking sheets, two (lined with parchment paper or a silicone mat)
2. Stand mixer or large mixing bowl and hand mixer
3. Medium mixing bowl (for dry ingredients)
4. Measuring cups and spoons
5. Rubber spatula or wooden spoon
6. Cookie scoop or tablespoon and your hands for rolling
7. Wire cooling rack
8. Small bowl for powdered sugar coating

Ingredients

2 1/4 cups all purpose flour
2 tablespoons cornstarch (helps make them soft, i know sounds weird but it works)
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter (1 stick), softened
1/2 cup packed light brown sugar
1/2 cup molasses (unsulphured is best)
1 large egg
1 teaspoon vanilla extract
1/2 cup powdered sugar for rolling

Directions

Preheat oven to 350 F and line two baking sheets with parchment paper or a silicone mat.
In a medium bowl whisk together 2 1/4 cups all purpose flour, 2 tablespoons cornstarch, 2 teaspoons ground ginger, 1 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg, 1 teaspoon baking soda and 1/2 teaspoon salt until well blended.
In a large bowl or stand mixer cream 1/2 cup softened unsalted butter with 1/2 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes.
Add 1/2 cup molasses, 1 large egg and 1 teaspoon vanilla extract to the butter mixture and beat until combined; the dough will look glossy and a bit sticky.
Gradually mix the dry ingredients into the wet until just combined. Don’t overmix or the cookies will get tough. The dough should be soft and slightly sticky.
Cover the dough and chill in the fridge for at least 30 minutes to make it easier to handle and to help the cookies hold their shape. You can chill up to 2 hours if you want.
Scoop about 1 to 1 1/4 tablespoon portions (roughly 1-inch balls) of dough, roll into balls with your hands, then roll each ball generously in 1/2 cup powdered sugar so they are well coated.
Place the sugared dough balls on the prepared baking sheets about 2 inches apart and lightly press each ball to flatten just a little so they will crack as they bake.
Bake 9 to 11 minutes, until the edges are set and the tops show big cracks but the centers still look slightly soft. Rotate the pans halfway through for even baking.
Let cookies cool on the baking sheet for 4 to 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.