Gingerbread Crinkle Cookies are a Christmas recipe the whole family loves. The perfect treat for a holiday cookie exchange!
Crinkle cookies are one of my most favorite cookie recipes to make. These gingerbread crinkle cookies are my latest addition to that category! We also love our Christmas Red Velvet Cookies and our Hot Cocoa Cookies (<– these are a total crowd favorite!)
Gingerbread Crinkle Cookies
One reason why I love these so much is that you don’t have to deal with rolling out the dough. With your normal, albeit delicious, gingerbread cookie recipe, you spend quite a bit of time rolling and re-rolling dough. And of course cutting out cute designs.
With this recipe, you get to roll the dough into balls and drop them on the baking sheet. If you’re craving the winter flavor of gingerbread but want a little less work you’re going to love this.
Tips for Gingerbread Crinkle Cookies
These taste the best when they are fresh from the oven, so if possible, plan to make these the day of your event or party. Remember though, while you’re planning your cookie baking, that the dough needs to be placed in the freezer until hard. I recommend making the dough the day before and leaving in the freezer over night.
They can be stored up to a week, if you keep them in an airtight container and keep them at room temperature.
Enjoy your Gingerbread Crinkle Cookies!
Gingerbread Crinkle Cookies
- 3 C flour
- 3/4 C dark brown sugar packed
- 3/4 tsp baking soda
- 1 Tbsp ground cinnamon
- 1 Tbsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1 1/2 sticks unsalted butter softened, but still cool, cut into 1/2-inch cubes
- 3/4 C molasses
- 2 Tbsp whole milk
- 1/2 C sugar in a bowl
- 1/2 C powdered sugar in a bowl
- Using an electric mixer on low-speed stir together the flour, brown sugar, baking soda, cinnamon, ginger, cloves, and salt until combined.
- Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is sandy and resembles fine meal.
- Reduce the speed to low. With the mixer running, gradually add the molasses and milk.
- Mix until the dough is evenly moistened .
- Increase the speed to medium and mix until thoroughly combined.
- Transfer the dough onto a work surface. Divide the dough in half.
- Shape each half of the dough into two balls.
- Wrap each dough ball the in plastic wrap and freeze until firm.
- Or your second option is that you can refrigerate the dough for 2 hours or overnight.
- Preheat the oven to 350 degrees.
- Line the baking sheets with parchment paper.
- Remove the cookie dough from the fridge.
- Begin rolling the dough into individual 2- inch balls in diameter. Do not overwork the dough as it will get too warm. (If the dough becomes warm rewrap it in the plastic wrap and return it to the refrigerator until it is chilled.)
- Roll each dough ball in the sugar until coated. Now transfer the ball to the confectioners’ sugar and roll again until coated evenly.
- Put the coated dough balls 1-inch apart on the parchment lined baking sheet.
- Bake the cookies at 350 degrees for 12 minutes or until they are set in the centers. Be sure to not over bake them.
- Remove the cookies from the oven. Allow them to cool on the sheets for 2 minutes.
- Transfer the cookies to a wire rack to cool completely (to room temperature).