Gingerbread Crinkle Cookies
These gingerbread crinkle cookies are a classic holiday treat, featuring a tender, spiced dough rolled in icing sugar for a sweet coating and a signature crackle on the top. The blend of molasses, brown sugar, and warm spices gives each bite a rich, festive flavor.
Instructions
-
Preheat the oven to 325°F and line two baking sheets with parchment paper.
-
In a large bowl, cream the butter with the brown sugar by hand for about one minute until light and smooth. Add the egg and beat in, then mix in the molasses.
-
In another bowl, sift together the flour, ginger, cinnamon, baking soda, salt, cloves, and nutmeg. Add this dry mixture to the butter mixture all at once and stir until just blended, then fold in the granulated sugar until combined.
-
Scoop the dough with a small ice‑cream scoop or two teaspoons, roll each piece into a ball, then coat generously in icing sugar. Place the balls on the prepared sheets about 2 inches apart and press lightly with the palm to flatten a bit.
-
Bake for 10–12 minutes, until the cookies have puffed and the edges look set. Remove the trays and gently tap them on the counter to deflate the cookies, creating the crackle effect. Cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
Video
“Professional Baker Teaches You How To Make GINGERBREAD COOKIES!” by Oh Yum with Anna Olson, watch on YouTube.
About this recipe
The cookies are shaped into small balls, lightly flattened, and baked until just set, then gently smashed to create the signature crinkled surface. They stay soft inside with a lightly crisp edge, making them perfect for snacking or gifting during the holidays. Serve them on a platter with tea or coffee, or store in an airtight container for several days of enjoyment.
