I love experimenting with flavors during the holidays and these gingerbread crackle cookies are no exception. Infused with unsalted butter, molasses, and fragrant spices like ginger, cinnamon and cloves, they bring a nostalgic twist to my baking holiday experience. Their unique textured finish and festive flavor invite an enticing treat.

Jump to Recipe

I recently discovered that nothing quite says holiday spirit like the zesty tang of gingerbread crinkle cookies. When I was preparing for a cookie swap last year, I decided to try something different and these cookies totally impressed everyone.

I started simple with 1/2 cup unsalted butter and 1/2 cup granulated sugar which I creamed together until light and fluffy. Next came a large egg and a rich 1/4 cup molasses that deepened the flavor.

The magic truly happened after I mixed in 1 3/4 cups all-purpose flour with 1/2 teaspoon baking soda, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and a pinch of salt. Once baked, I rolled them in 1 cup powdered sugar which created that iconic crinkle look.

These gingerbread crackle cookies are a fresh take on holiday baking that I know will become a new favorite.

Why I Like this Recipe

I like this recipe because:
1. I love how the spices mix together to remind me of Christmas every time I bake them.
2. I enjoy how easy it is to put together even though it tastes really fancy.
3. I appreciate the powdered sugar coating that gives the cookies a fun, crackly look.
4. I like that these cookies store well, so I can make a bunch for lazy days or when friends visit.

Gingerbread crinkle cookies feel like a little bit of Christmas magic in every bite. The spices hit you straight away and the powdered sugar coating gives them that cool, crackly look that just makes you smile. They are super easy to make and turn out great every time, which is perfect for when I’m getting ready for a cookie swap or just need a festive treat by the tree. The cookies are warm, a bit spicy, and totally cozy, and they always remind me of the best holiday vibes.

Ingredients

Print Recipe (No Advertisments)

Unsalted butter adds creamy richness and moisture, even though it lacks fiber.
Granulated sugar gives our cookies their sweet taste and tender texture.
The egg offers protein and helps bind the cookie dough together.
Molasses provides that deep, smoky sweetness with a hint of tang.
All-purpose flour is our main carbohydrate source and gives structure.
Baking soda contributes to the cookie’s rise and light crumb.
Ground ginger lends a warm, zesty flavor and mild digestive benefits.
Ground cinnamon adds aromatic spice and sweet warmth to every bite.
Ground cloves infuse intense spice and a unique holiday aroma.
Salt brightens all the flavors and balances the sweetness perfectly.
Powdered sugar offers a snowy finish and extra sweetness on top.

Ingredient Quantities

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1 large egg

1/4 cup molasses

1 3/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon salt

1 cup powdered sugar (for coating)

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. Cream together the softened butter and granulated sugar in a large bowl until its smooth.

3. Beat in the egg, then mix in the molasses until well combined.

4. In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.

5. Gradually stir the dry ingredients into the wet mixture until a dough starts forming.

6. Cover the bowl with plastic wrap and chill the dough in the refrigerator for about 1 hour until it’s firm.

7. Place the powdered sugar in another bowl for coating the dough balls.

8. Scoop out tablespoon-sized pieces of dough and roll them in the powdered sugar until they’re fully coated.

9. Arrange the coated dough balls on your lined baking sheet leaving about 2 inches of space between each cookie.

10. Bake for 11 to 13 minutes until the edges are set but the centers are still soft; let them cool a bit before enjoying.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. A large bowl for creaming together the butter and sugar
5. A medium bowl for whisking the flour and spices
6. An electric hand mixer or a sturdy whisk
7. A bowl for holding the powdered sugar
8. Measuring cups and spoons
9. A tablespoon or cookie scoop for portioning the dough
10. Plastic wrap for covering the dough
11. Refrigerator to chill the dough

FAQ

Q: Can I use dark molasses if I dont have regular one? A: Yup, you can use dark molasses but it might make your cookies a bit more bitter and dark in color.

Q: Do I need to chill the dough before baking? A: Not really, you can bake straight away but chilling the dough for about 30 minutes can help the cookies keep their shape better.

Q: How soft should the butter be? A: The butter should be soft enough to blend easily with the sugar, but not melted. It should be like room temperature so you get a good mix.

Q: What if my cookies dont form that nice crinkle effect? A: Make sure your dough is well chilled and roll them in powdered sugar right before baking. That helps create the classic cracked look.

Q: How should I store these cookies? A: Store your cookies in an airtight container at room temperature. They should stay fresh for several days, but theyre best eaten within a week.

Gingerbread Crinkle Cookies For The Holiday Cookie Swap Recipe Substitutions and Variations

If you don’t have unsalted butter, you can use the same amount of unsalted margarine or even melted coconut oil. It might give the cookies a slight coconut taste, but it’s a pretty neat swap.
Without molasses, try dark corn syrup as a substitute. Use an equal 1/4 cup measure, but be aware the flavor will be a bit milder than the real thing.
If you’re out of eggs or want a plant-based alternative, 1/4 cup of unsweetened applesauce works as a replacement. It might change the texture just a little bit, but it’s a solid hack.

Pro Tips

1. Its really important to let your dough chill enough so that when you roll it into balls, it holds together well and doesn’t spread all over the place in the oven. If you try to roll it when it’s too soft, you’ll run into problems.

2. When you’re rolling the dough in powdered sugar, sift the sugar first if you can. This helps avoid clumps and makes sure you cover the cookies evenly.

3. Keep your ingredients at room temperature. Butter especially works better if it’s not too cold or too warm, which helps everything mix together smoother.

4. Don’t overbake the cookies. Even if they look a bit underdone in the center, they’re gonna firm up as they cool down. This trick makes sure you get that perfect balance between soft inside and slightly crispy edges.

Gingerbread Crinkle Cookies For The Holiday Cookie Swap Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

234

kcal

Equipment: 1. Oven
2. Baking sheet
3. Parchment paper
4. A large bowl for creaming together the butter and sugar
5. A medium bowl for whisking the flour and spices
6. An electric hand mixer or a sturdy whisk
7. A bowl for holding the powdered sugar
8. Measuring cups and spoons
9. A tablespoon or cookie scoop for portioning the dough
10. Plastic wrap for covering the dough
11. Refrigerator to chill the dough

Ingredients

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1/4 cup molasses
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup powdered sugar (for coating)

Directions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
Cream together the softened butter and granulated sugar in a large bowl until its smooth.
Beat in the egg, then mix in the molasses until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
Gradually stir the dry ingredients into the wet mixture until a dough starts forming.
Cover the bowl with plastic wrap and chill the dough in the refrigerator for about 1 hour until it’s firm.
Place the powdered sugar in another bowl for coating the dough balls.
Scoop out tablespoon-sized pieces of dough and roll them in the powdered sugar until they’re fully coated.
Arrange the coated dough balls on your lined baking sheet leaving about 2 inches of space between each cookie.
Bake for 11 to 13 minutes until the edges are set but the centers are still soft; let them cool a bit before enjoying.

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.