Oh boy, do I have a treat for you today! If there’s one cookie that just screams ‘cozy’ and ‘happy holidays’ to me, it’s got to be gingerbread. But not just any gingerbread – we’re talking about my absolute favorite Soft and Spiced Gingerbread Crinkle Cookies. Forget those hard, snappy gingerbread men; these cookies are wonderfully soft and chewy, bursting with all those warm, comforting spices you love. And the best part? That gorgeous, crackly powdered sugar coating looks so fancy, but trust me, it’s super easy. I love making a big batch of these when the weather gets chilly, the smell alone fills my whole house with pure joy. They are just perfect for sharing, or, let’s be honest, enjoying all by yourself with a mug of something warm!

Why You’ll Love These Soft and Spiced Gingerbread Crinkle Cookies

Seriously, these cookies are a game-changer!

Super Soft & Chewy: None of that hard-as-a-rock gingerbread here. These babies stay delightfully soft and chewy, even after a day or two (if they last that long!).
Bursting with Flavor: We’re talking warm spices like ginger, cinnamon, cloves, and nutmeg all perfectly balanced. It’s like a hug in cookie form!
That Gorgeous Crinkle: The snowy powdered sugar coating gives them this amazing crackled look that just screams holiday magic. So pretty!
Surprisingly Easy: Honestly, you don’t need to be a pro baker for these. The steps are straightforward, and the results are seriously impressive.
Crowd-Pleasers: Whether it’s a holiday party, a bake sale, or just a Tuesday afternoon, these cookies disappear FAST. Everyone asks for the recipe!

Gather Your Ingredients for Soft and Spiced Gingerbread Crinkle Cookies

Alright, let’s get baking! To whip up these delightful cookies, you’ll want to have these goodies ready to go. Don’t worry, they’re all pretty common pantry staples, and you can find them at most grocery stores. Trust me, having everything prepped makes the whole process go super smoothly!

For the Cookies:

2 1/4 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened (this is key, make sure it’s not melted!)
1/2 cup packed dark brown sugar (the darker, the better for that rich flavor)
1/4 cup granulated sugar
1 large egg
1/4 cup unsulfured molasses (this is where that classic gingerbread flavor comes from!)
1 teaspoon vanilla extract
1/2 cup powdered sugar, for rolling (don’t skimp on this for the crinkles!)

Step-by-Step Guide to Making Soft and Spiced Gingerbread Crinkle Cookies

Alright, let’s dive into making these beauties! It’s really not complicated, and following these steps will get you those perfect soft and spiced gingerbread crinkle cookies every single time. I’ve found that really paying attention to the details makes all the difference, so buckle up, and let’s get baking!

Preparing the Dough for Your Gingerbread Crinkle Cookies

First things first, we need to get our flavor base just right. In a medium bowl, I like to whisk together all the dry ingredients – that’s your flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Giving them a good whisk makes sure all those lovely spices are evenly distributed so you don’t get a bite that’s *too* gingery, you know? Now, in a bigger bowl, you’ll cream your softened butter with both the dark brown and granulated sugars. This is super important for getting that soft, chewy texture! You want it light and fluffy, almost like pale whipped clouds. Then, beat in your egg, followed by the molasses and vanilla extract. Molasses is key here for that classic gingerbread taste!

Shaping and Coating Your Soft Gingerbread Cookies

Once your dough comes together – don’t overmix it, just until it’s combined – it’s time to get it chilled. This is a crucial step, trust me! Cover the bowl with plastic wrap and pop it in the fridge for at least an hour, or even longer if you have time. Chilling the dough makes it much easier to handle and stops the cookies from spreading out too much and losing that lovely crinkle. When it’s time to bake, preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper. While the oven heats up, pour your powdered sugar into a shallow dish – a pie plate works great for this. Now, scoop out rounded tablespoons of the chilled dough and roll them into nice, smooth balls. Give each ball a good, generous roll in the powdered sugar, making sure it’s completely coated. Don’t be shy with the sugar; this is what creates those beautiful crinkles as the cookies bake! Place these sugar-coated balls about 2 inches apart on your prepared baking sheets. They need a little room to spread their wings!

Baking and Cooling Your Spiced Gingerbread Crinkle Cookies

Now for the magic! Pop those cookie-laden sheets into your preheated oven. You’ll want to bake them for about 9 to 11 minutes. The edges should look set, but here’s the secret to soft cookies: the centers should still look just a tiny bit soft. They’ll firm up as they cool. Seriously, don’t overbake them; they’ll just get dry and sad! Once they’re out of the oven, let them hang out on the baking sheets for a few minutes – that’s another important step for their texture. Then, carefully transfer them to a wire rack to cool completely. This is where they really finish setting up, and you get that perfect chewy-soft goodness. You can check out this recipe for another take on delicious gingerbread!

Tips for Perfect Soft and Spiced Gingerbread Crinkle Cookies

Okay, so you’ve got the recipe and you’re ready to go, but here are a few little secrets I’ve picked up over the years to make these cookies absolutely *perfect* every single time. These little things really make a difference, trust me!

Don’t skimp on the molasses! Really good quality unsulfured molasses makes such a difference in that deep, rich gingerbread flavor. Some cheaper ones can be a bit watery. Mine is always nice and thick.

Chill, Chill, Chill! I know I mentioned it before, but seriously, don’t rush the chilling step. Cold dough means less spreading, which gives you those gorgeous, thick crinkles instead of flat, sad cookies. If your kitchen is warm, you might even need to chill it a little longer.

Roll them THICK in sugar! For those amazing crinkles, you really need to give the dough balls a good, solid coating of powdered sugar. Don’t be stingy here! The more sugar that can melt and crackle around the cookies as they bake, the prettier and tastier they’ll be.

Watch ’em like a hawk in the oven! Gingerbread cookies can go from perfectly soft to overdone super fast. Look for those set edges but keep an eye on the center; it should look just a little bit soft. They finish cooking on the hot baking sheet, so pulling them out a minute early is better than a minute too late!

Ingredient Notes and Substitutions for Gingerbread Crinkle Cookies

Okay, let’s chat about some of these ingredients for our soft and spiced gingerbread crinkle cookies. Sometimes you might be out of something or wondering if you can swap things around. I’m here to give you the lowdown!

Molasses is Your Gingerbread BFF: The molasses is really where that signature gingerbread punch comes from, so I always try to use unsulfured molasses. It has a richer, deeper flavor without being *too* bitter. If you absolutely can’t find unsulfured, regular molasses will work, but you might want to add an extra pinch of sugar to balance it out. Blackstrap molasses is a bit too strong for this recipe, so I’d steer clear of that unless you *really* love its intense flavor.

Spice It Up (or Down!): Those spices are what make these cookies sing! The recipe calls for a specific blend, but feel free to play around a little. Love ginger? Add another half teaspoon. Think cinnamon is your jam? Go for it! Just be careful not to go too wild, or you might throw off the balance. The amounts listed are pretty spot-on for a warm, comforting spice blend that isn’t overwhelming.

Butter is Best: For the creaming part, really try to use unsalted butter. It gives you the most control over the salt content in your cookies. If you *only* have salted butter, just cut back on the salt in the recipe a little bit. And remember, it MUST be softened, not melted! That’s key for getting that fluffy texture.

Frequently Asked Questions about Soft and Spiced Gingerbread Crinkle Cookies

Got questions about these spiced beauties? I totally get it! Baking can sometimes be a little tricky, but I’m here to help make sure your soft and spiced gingerbread crinkle cookies turn out absolutely perfect. Here are a few things people often ask:

Can I make these gingerbread crinkle cookies ahead of time?

Oh, absolutely! In fact, I kind of recommend it. The dough *needs* to chill for at least an hour anyway, and honestly, it’s even better if you let it chill overnight. This really deepens the flavors! You can also bake the cookies and let them cool completely, then store them. They stay nice and soft!

How should I store these soft gingerbread cookies?

You’ll want to store your cooled cookies in an airtight container at room temperature. They’re usually good for about 3-5 days, but they tend to disappear much faster than that! Because they’re so soft and chewy, I wouldn’t put them in the fridge, as that can sometimes make them a bit too firm.

Why did my gingerbread cookies spread too much and lose their crinkles?

This is a common one! Usually, it comes down to a couple of things. The dough might not have been chilled long enough, or your kitchen might be too warm, making the butter too soft. Also, make sure you’re not packing the dough balls too tightly when you put them on the baking sheet; give them a little space! And remember, a good, generous coating of powdered sugar is what helps create those beautiful crinkles. You can check out links for other chewy cookie recipes here if you want to compare notes!

Can I use a different type of molasses?

I used unsulfured molasses for this recipe because it has a wonderfully rich, deep flavor. Blackstrap molasses is a bit too strong and can make the cookies taste a little bitter, so I’d avoid that unless you *love* that intense taste. Regular molasses works, but unsulfured is definitely my go-to for that perfect gingerbread flavor!

Estimated Nutritional Information

Okay, so you want to know what you’re getting into with these delicious cookies? Here’s a pretty good estimate for one of my soft and spiced gingerbread crinkle cookies. Keep in mind, this can change a little depending on the brands you use and how big you roll your cookies!

Serving Size: 1 cookie
Calories: Around 150
Sugar: About 18g
Fat: Roughly 7g
Carbohydrates: Approximately 20g

These are just ballpark figures, of course, but they give you a good idea!

Share Your Soft and Spiced Gingerbread Crinkle Cookies!

I would just LOVE to hear about your cookie-making adventures! Did you try these soft and spiced gingerbread crinkle cookies? I’d be thrilled if you left a comment below with how they turned out, or even better, share a photo on social media and tag me! You can also check out more yummy dessert recipes here!

Soft and Spiced Gingerbread Crinkle Cookies

Author: habibarecipes
Total Time: 1 hr 30 min
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These gingerbread crinkle cookies are soft, chewy, and packed with warm spices. The powdered sugar coating creates a beautiful crinkled appearance.

Ingredients

Scale

2 1/4 cups all-purpose flour
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg
1/4 cup unsulfured molasses
1 teaspoon vanilla extract
1/2 cup powdered sugar, for rolling

Instructions

In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg, then stir in the molasses and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Cover the dough and chill for at least 1 hour.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Place the powdered sugar in a shallow dish.
Roll rounded tablespoons of dough into balls.
Roll each ball generously in the powdered sugar, ensuring it is fully coated.
Place the coated balls about 2 inches apart on the prepared baking sheets.
Bake for 9-11 minutes, or until the edges are set and the centers are still slightly soft.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For a stronger spice flavor, you can increase the amount of ginger, cinnamon, or cloves slightly.
Ensure the dough is well chilled before rolling; this makes it easier to handle and prevents excessive spreading.
Do not overbake the cookies; they will continue to set as they cool.

Prep Time: 20 min
Cook Time: 10 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 18g
Sodium: 75mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Keywords: gingerbread cookies, crinkle cookies, spiced cookies, holiday cookies, soft cookies, chewy cookies, molasses cookies

Amazing Soft & Spiced Gingerbread Cookies