Chewy Gingerbread Crinkle Cookies Recipe (easy)

Delicious Gingerbread Crinkle Cookies a Christmas Holiday Classic Cookie Recipe rolled in both white sugar and powdered sugar for a perfect crackle crinkle.

Perfectly baked, these cookies are a tasty balance between a chewy cookie and a crisp gingerbread.

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With the Christmas Season there is so much to do and prepare for. I love to plan a little bit ahead and start my Christmas Cookie Baking early.

Crinkle Cookies will freeze beautifully which makes this recipe an idea choice for your next Cookie Exchange or Holiday Event.

Making Gingerbread Cookies is always a treat. You kitchen and home will be filled with the scent of holiday spices. Mmmm, they smell wonderful which always gets me in the mood for a tasty cup of Hot Chocolate.

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I love to make my own so it's not too sweet, very chocolatey, and is wonderfully creamy too. And for those Apple Cider lovers, make sure to dip a cookie or two into a hot cup. The Ginger and apple combination is fantastic.

I have always adored Ginger cookies a chewy cookie baked with molasses and a tender but crispy outside. These cookies will be a family favorite in no time.

And don't forget to leave a cookie or two for Santa. He adores them!

Shopping List

Dry Ingredients. Brown Sugar, All Purpose Flour, Baking Soda, Ginger, Cloves, Cinnamon

Wet Ingredients. Egg Yolk, Vanilla Extract, Molasses, Butter, Milk

Additional Ingredients. Granulated Sugar and Powdered Sugar

How to make Gingerbread Crinkle Cookies

Gather all the ingredients and make sure to weigh and measure the dry ingredients properly. Adding too much or too little flour or sugars will drastically change the outcome of this recipe.

In a large bowl with electric mixer or using a stand mixer cream together softened room temperature butter with Brown Sugar scraping sides of bowl as needed.

The butter only needs to be softened by allowing it to sit on the counter for an hour before baking. Butter that has turned to mush is too soft.

Adding an egg yolk and vanilla extract will help to bind the ingredients together and will add air into the butter mixture as the ingredients are creamed together.

Mix in Molasses to butter mixture and scrape sides of bowl using a silicone scraper to ensure all the ingredients are properly mixed.

Then add dry ingredients of All Purpose Flour with spices (Ginger, Cloves, Cinnamon) and baking soda.

Mix the flour mixture in just until combined. I like to add ½-1 tablespoon milk to cookie dough to just soften the dough a touch. A little goes a long way and you do not want the dough to be too soft.

Freeze cookie dough for 30 minutes in freezer or 2 hours in refrigerator. I like to put dough into a glass bowl and press dough down and cover with plastic wrap.

The glass helps to chill the dough making it perfect for a Crinkle Cookie recipe.

Using a Medium size #50 Cookie Scoop, roll raw cookie dough into granulated sugar and then confectioners' sugar.

By rolling in white sugar first it helps to keep the powered sugar from melting into the cookie dough ball during baking.

Place dough at least 2 inches apart on cookie sheet lined with parchment paper. Bake in a preheated oven with a temperature of 350F degrees for 10-12 minutes.

Every oven heats a little differently, but for soft gingerbread crinkle cookies, I recommend baking them for a bit less time. About 9 minutes should do it, or just until the edges of the cookie are set.

Pro Tips

Powdered Sugar. Add a heavy layer of Powdered Sugar coating to cookie dough for the perfect crinkle look

Parchment Paper. using a parchment-lined baking sheet helps to prevent sticking and allows for easy clean up.

Cookie Scoop. This recipe will make approximately 24 medium size cookies using a #50 size scoop. Or using your hands shape dough into a ball before rolling in granulated and powered sugars.

Cooling Rack. Allow cookies to cool on baking sheet for a minute or two before moving to a wire rack to cool completely

Chill Dough. Gingerbread Cookie Recipe can be chilled in a glass bowl or wrap cookie dough in plastic wrap

Cooking Time. Bake easy gingerbread cookies for 10-12 minutes. Bake for 9 minutes or until edges of cookies are set for a softer chewy cookie.

Troubleshooting

I have failed time and time again when it comes to crinkle cookies. Please let me help you with a few extra tips.

It's important the dough is properly chilled. Freeze for 30 minutes. It's best to set a timer so the cookie dough doesn't chill for too long. Dough will be firm but shapable! The less you handle the cookie dough the better

The warmth from your hands or fingers will heat the dough causing the powered sugar to melt into the dough more during baking.

The temperature of the cookie dough makes the biggest difference when it comes to achieving the proper crinkle cracked look.

Ginger Crinkles recipe is a timeless classic recipe. Add a heavy layer of powered sugar to achieve the stark contract between the white sugars and the golden brown ginger cookie.

Holiday Cookies

When the Holiday Season comes you will have the perfect holiday treat with these chewy gingerbread cookies.

Loaded with ginger flavor, they are a great addition to your next Christmas Party, Cookie Exchange or family event.

Chewy Gingerbread Crinkle Cookies are truly a perfect Christmas Cookie recipe and can always be served with a glass of milk.

Christmas Season

Christmas is more than just presents under a tree. It's the spices of Christmas that really get me in the mood to celebrate.

Gingerbread cookies have a perfect balance of spice and will make the house smell wonderful. It's a scent I would love to bottle and enjoy year round!

Supplies

I'm always asked what kitchen supplies I've used to make this recipe or what supplies are my favorite! Check out my go to favorites when baking!

• Kitchen Scale. I use this for accuracy in measuring and it's a life saver when it comes to consistent baking
• Wire Rack for cooling cookies. I like to have at least 2 cooling racks
• Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
• Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
• Parchment Paper or Silicone Baking Mat. Line Cookie Sheet with parchment paper for easy clean up and to prevent sticking.
• Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
• Storage Container. An Airtight Container to store cookies or ZipLoc Bags work great too.
• Additional supplies. Measuring Cups and Measuring Spoons along with silicone spatula are all helpful

Have you made this Cookie Recipe?

I love hearing how you liked this recipe. Make sure to leave me a comment below the recipe card. And go ahead and give this recipe a star rating too! Thank you in advance, it really helps to let others know if this is a must make cookie recipe!

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Storage and Freezing

Crinkle Cookies should be stored in an airtight container. Cookies will keep for about 7 days when properly sealed. Best if enjoyed within 3-4 days.

Freeze ginger crinkle cookies in an airtight container placing a layer of parchment paper between layers and freeze baked cookies for up to 3 months.

Cookie dough can also be frozen. I recommend shaping into dough balls before freezing. Roll in sugars just before baking for best results.

Welcome to #ChristmasCookies Week! That time of year when we soften the butter, fire up the oven, and make cookie trays for family, friends, and neighbors. This year more than 20 top-notch bloggers are sharing their very favorite creations for all to make and enjoy. Join us for a week’s worth of Christmas cookie deliciousness.

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