With dramatic snowy powdered-sugar cracks revealing fudgy, molasses-spiced interiors, these soft and chewy gingerbread crinkle cookies are the crown jewel of every Christmas cookie exchange. Unlike crisp gingerbread men that bake up firm, these bakery-style crinkles stay pillowy-soft for days thanks to dark unsulphured molasses, brown sugar, and a 9-minute bake time.
The secret to snow-white crinkle tops that never melt or disappear into the dough? Rolling each chilled cookie dough ball first in granulated sugar and then generously in powdered sugar right before baking.
Why These Gingerbread Crinkle Cookies Stay Soft for Days
- Double-sugar coating trick: A quick roll in granulated sugar draws out surface moisture so the thick outer coat of powdered sugar stays bright, snowy white in the oven.
- Deep holiday spice profile: Ground ginger, Saigon cinnamon, cloves, and nutmeg bloom in rich dark molasses and brown sugar.
- Soft, fudgy centers: Pulling the cookies from the oven at 9 to 10 minutes while the centers inside the cracks still look soft guarantees melt-in-your-mouth chewiness.
- Make-ahead friendly dough: Chill the dough for 1 to 2 hours (or up to 48 hours ahead) for thicker, puffier crinkles.
Ingredients for Chewy Gingerbread Crinkle Cookies
Classic holiday baking staples create bold gingerbread aroma and texture:
- 1/2 cup (1 stick) unsalted butter, softened + 3/4 cup packed dark brown sugar: Creamed together for chewy edges and caramel undertones.
- 1/3 cup unsulphured dark molasses (such as Grandma’s) + 1 large egg + 1 tsp vanilla extract: Provides signature color, moisture, and rich gingerbread flavor (avoid blackstrap molasses, which is bitter).
- 2 1/4 cups all-purpose flour + 1 tsp baking soda + 1/2 tsp kosher salt: Gives lift and dramatic surface fissures as the cookies spread.
- 2 tsp ground ginger + 1 1/2 tsp ground cinnamon + 1/4 tsp ground cloves + 1/4 tsp nutmeg: Warm, aromatic bakery spice blend.
- 1/4 cup granulated sugar + 3/4 cup powdered confectioners’ sugar: For the two-step crinkle roll.
How to Make Gingerbread Crinkle Cookies Step by Step
Follow these simple steps for bold cracks and pillowy-soft centers:
- Whisk the Spiced Dry Ingredients: In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt.
- Cream Butter, Brown Sugar & Molasses: In a large bowl using a hand mixer or stand mixer, beat softened butter and dark brown sugar on medium-high for 2 minutes until fluffy. Beat in the dark molasses, egg, and vanilla extract until creamy, then mix in the dry ingredients on low just until combined.
- Chill the Dough for 1 Hour: Cover the bowl tightly and chill in the refrigerator for at least 60 to 90 minutes until firm enough to scoop cleanly without sticking to your palms.
- Double-Roll in Sugar & Bake: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop 1.5-tablespoon dough balls, roll smooth, coat lightly in granulated sugar, and roll generously in powdered sugar. Space 2 inches apart and bake 9 to 10 minutes until puffed and cracked on top while centers remain soft. Cool 5 minutes on the pan before transferring to a wire rack!
Cookie Platter Pairings & Storage Tips
Building a classic holiday cookie box? Pair these spiced crinkles with our ultimate soft peanut butter cookies and our soft and chewy chocolate chip cookies for a crowd-pleasing assortment.
- Why didn’t my cookies crack? If the oven is too cool or the powdered sugar is rubbed in too thinly, cracks look faint. Pre-roll in granulated sugar, coat heavily in powdered sugar, and bake on the center rack at a true 350°F.
- Keep them soft: Store cooled cookies in an airtight container with a slice of sandwich bread for up to 1 week.
Frequently Asked Questions
Can I use blackstrap molasses for gingerbread cookies?
Stick to unsulphured original or robust molasses (like Grandma’s or Brer Rabbit). Blackstrap molasses has much less sugar and a bitter, salty edge that alters both flavor and spread.
Can I freeze gingerbread crinkle cookie dough balls?
Yes! Freeze unrolled dough balls for up to 3 months. Let them thaw for 15 minutes at room temperature so the exterior is slightly tacky, then roll in granulated and powdered sugar and bake for 10 to 11 minutes.
Chewy Spiced Gingerbread Crinkle Cookies
Soft, fudgy molasses gingerbread crinkle cookies with warm holiday spices and snowy powdered-sugar cracks that stay pillowy for days.
Equipment
- 2 baking sheets
- Parchment paper
- Hand or stand mixer
- 1.5-tablespoon cookie scoop
Ingredients
Instructions
- 1In a medium bowl, whisk together all-purpose flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and kosher salt.
- 2In a large bowl, beat softened butter and packed dark brown sugar on medium-high speed for 2 minutes until creamy. Beat in unsulphured molasses, egg, and vanilla extract until smooth.
- 3Add dry ingredients and mix on low speed just until a soft dough forms. Cover and chill in the refrigerator for 60 to 90 minutes until firm.
- 4Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Place granulated sugar and powdered sugar in two separate shallow bowls.
- 5Scoop 1.5-tablespoon portions of chilled dough, roll into smooth balls, roll lightly in granulated sugar, then coat generously in powdered sugar. Place 2 inches apart on prepared sheets.
- 6Bake 9 to 10 minutes until edges are set and tops are deeply cracked while centers still look soft inside the crevices. Cool 5 minutes on the baking sheet before moving to a wire rack.
Notes
- The Double-Sugar Secret: Never skip the granulated sugar base coat—it prevents the powdered sugar from dissolving into the moist molasses dough during baking.
- Storage: Keeps soft in an airtight container at room temperature for up to 7 days.
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Dessert / Cookies
Cuisine: American
Servings: 22
Keyword: gingerbread crinkle cookies, chewy gingerbread cookies, molasses crinkle cookies, christmas crinkle cookies
