These gingerbread crinkle cookies remix the traditional holiday ginger cookie like a boss! They are so soft and chewy y’all. It’s got the OG spices like ginger and molasses but I elevate it with cardamom and lemon flavors. I developed this recipe for the Washington Post cookie issue, and they were a straight up hit boos. You will love them.
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Video Tutorial
How to Make Gingerbread Crinkle Cookies
- In a large bowl, whisk together flour, ginger, cinnamon, baking soda, cardamom and salt and whisk until combined. Set aside.
- In the bowl of your stand mixer fitted with a paddle attachment, add butter and both sugars and mix for 3 minutes or until light and fluffy.
- Turn speed down to low and add egg yolk, lemon zest and vanilla and mix until well incorporated.
- Add molasses and mix thoroughly then add flour mixture in three increments and mix until just combined. Make sure you scrape the bottom of the bowl making sure to thoroughly combine all ingredients into a cohesive yet soft dough.
- After the dough is complete, tightly cover the bowl and refrigerate for an hour.
- Preheat your oven to 375 F and line a baking sheet with a sheet of parchment and set aside.
- Once the dough has been refrigerated, pour the powdered sugar into a separate bowl.
- Use a tablespoon sized cookie scoop or spoon to measure out dough. Using cold hands, roll it into a ball using your palms. Next, thoroughly roll the cookie ball in powdered sugar and place on the prepared cookie sheet. Repeat with remaining dough making sure to space cookies 2 inches a part.
- Bake 1 sheet at a time for 10 to 12 minutes until cookies are puffy and cracked. The centers should still be soft however.
- Cool cookies on the baking sheet for at least 5 minutes so they can set, then transfer to a wire rack to cool completely.
- Repeat steps 8-10 until all cookies are baked and enjoy.
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Gingerbread Crinkle Cookies Recipe
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I’ll email this recipe to you, so you can come back to it later!
Ingredients
- 2 1/3 cup all purpose flour can go up to 2 1/2 cups if you want a puffier cookie. If you want it flatter, go for the 2 1/4 cups
- 1 1/2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp ground cardamom
- 1/2 tsp salt
- 6 oz unsalted butter room temperature but still firm to the touch
- 1/3 cup granulated sugar
- 1/3 cup dark brown sugar packed
- 1 egg yolk
- 5 tsp lemon zest from 2 lemons
- 1 tsp vanilla extract
- 1/2 cup molasses unsulfured
- 1 cup powdered sugar
Instructions
- In a large bowl, whisk together flour, ginger, cinnamon, baking soda, cardamom and salt and whisk until combined. Set aside.
- In the bowl of your stand mixer fitted with a paddle attachment, add butter and both sugars and mix for 3 minutes or until light and fluffy.
- Turn speed down to low and add egg yolk, lemon zest and vanilla and mix until well incorporated.
- Add molasses and mix thoroughly then add flour mixture in three increments and mix until just combined. Make sure you scrape the bottom of the bowl making sure to thoroughly combine all ingredients into a cohesive yet soft dough.
- After the dough is complete, tightly cover the bowl and refrigerate for an hour.
- Preheat your oven to 375 F and line a baking sheet with a sheet of parchment and set aside.
- Once the dough has been refrigerated, pour the powdered sugar into a separate bowl.
- Use a tablespoon sized cookie scoop or spoon to measure out dough. Using cold hands, roll it into a ball using your palms. Next, thoroughly roll the cookie ball in powdered sugar and place on the prepared cookie sheet. Repeat with remaining dough making sure to space cookies 2 inches a part.
- Bake 1 sheet at a time for 10 to 12 minutes until cookies are puffy and cracked. The centers should still be soft however.
- Cool cookies on the baking sheet for at least 5 minutes so they can set, then transfer to a wire rack to cool completely.
- Repeat steps 8-10 until all cookies are baked and enjoy.
Video
Notes
Storage
It’s best to keep these cookies in an airtight container; they will stay fresh for up to a week. If the cookies begin to go stale early, take a slice of sandwich bread and stick it in the container. The moisture from the bread will release and rehydrate the cookies!Nutrition
Recipe Help
Tthese particular crinkle cookies are extra moist so the sugar ends up melting a bit. Not a problem, but if you want stark white confectioners’ sugar on top, coat the cookie dough balls in a little granulated sugar first. Just a light layer– then go heavy on that powdered sugar topping!
Yep of course! To freeze baked cookies, let them cool completely first. Freeze in single layers between sheets of parchment paper for up to 3 months. Thaw in the refrigerator overnight or on the counter for about an hour. To freeze the raw cookie dough, chill the cookie dough as directed in the recipe below. After that, roll into balls, and chill the cookie dough balls in the refrigerator for 1 hour. Then, place the solid and cold cookie dough balls into a large zipped-top bag. Freeze cookie dough for up to 3 months. When it’s time to bake the cookies, remove them from the freezer and thaw on the counter for at least 30 minutes. Roll into powdered sugar and bake as directed.
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In your video the flour is 2-1/4 cups, but recipe here is 2-1/3 with an alternate amount of 2-1/4. Sooo….why would we use tge amount here when you used the alternate amount?
wonderful! I love ginger and chewy cookies; easy to make and heavenly to eat; the texture is out of this world. Thank you for sharing this recipe.
A heart full of love to you all
Wow thank you so much Wendy! So glad you love these. They are a fave of mine as well!
Yummy.
Made these over the weekend. You could smell all the Christmas spices as they were being mixed as well as baked. I used a 2 tbs scoop as I like a lot of dough. These were chewy and delicious. I have added these cookies to my Christmas baking recipes to make every year.
These cookies were absolutely delicious! I made them for our housewarming party and everyone was coming up to me and telling me that they were the best gingerbread cookies they’ve ever had. I had to send the recipe to several people. I will definitely be making these again!
This cookie recipe was delish! It contains the perfect amount of molasses. My family and I loved this recipe. I will be making a batch for Christmas.
Incredible flavor! The spices all shine and the lemon adds brightness. I will add these to the holiday cookie tray for sure. Thank you, Jocelyn, for another scrumptious recipe.
Yummy! Perfect for the holidays
I found this recipe when I searched for Gingerbread cookies. They looked too delicious not to try! I’m glad I did, because they delivered – They were a hit in my house! They have a nice crisp kind of outside and a chewy inside. Glad I read the bit about being heavy handed with the confectioner’s sugar and lightly coating in granulated sugar, first. That helped the result look more like the pictures, which are so pretty. A perfect cookie for the Holidays.