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Soft Baked Gingerbread Crinkle Cookies: Easy Holiday Recipe

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These soft baked gingerbread crinkle cookies are perfectly spiced, chewy, and coated in powdered sugar for a beautiful snowy effect. An easy holiday recipe that’s beginner-friendly and always a crowd-pleaser.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/3 cup unsulphured molasses
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup powdered sugar (for rolling)

Instructions

  1. Cream the butter and sugar. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes with an electric mixer on medium speed. Scrape down the sides of the bowl halfway through.
  2. Add the wet ingredients. Beat in the molasses, egg, and vanilla extract until combined. The mixture may look slightly separated; do not overmix.
  3. Whisk the dry ingredients. In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt until evenly distributed.
  4. Combine wet and dry. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Finish folding with a spatula; do not overmix.
  5. Chill the dough. Cover the bowl with plastic wrap and refrigerate for at least 2 hours (overnight is better).
  6. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Shape the dough balls. Scoop the chilled dough into 1.5-tablespoon portions and roll into smooth balls.
  8. Roll in powdered sugar. Drop each dough ball into a bowl of powdered sugar and roll until completely coated. For extra snowy tops, roll twice.
  9. Arrange on baking sheets. Place the sugar-coated dough balls 2 inches apart on the prepared baking sheets (6 per standard sheet).
  10. Bake for 10-12 minutes. The cookies should look puffed and cracked on top; edges set but centers still soft.
  11. Cool. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is essential for the crinkle effect. Do not skip it. Use unsulphured molasses, not blackstrap. For best results, roll dough balls generously in powdered sugar. Check cookies at 9 minutes to avoid overbaking. Store in an airtight container at room temperature for up to 5 days; freeze for up to 3 months.

Nutrition

Keywords: gingerbread crinkle cookies, soft baked gingerbread, holiday cookies, crinkle cookies, gingerbread recipe, easy holiday cookies

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