Gingerbread Crinkle Cookies Recipe The Schmidty Wife

My First Gingerbread Mess

Let me tell you about my first gingerbread cookies. I was about ten. I used a whole jar of molasses. The dough was a sticky, black lake. I still laugh at that.

My grandma saved the day. She showed me how to let the dough rest. This matters because resting turns soup into dough. It makes rolling possible. Have you ever had a kitchen disaster turn out okay?

The Magic in the Bowl

Now, let’s make the dough. Mix your spices and flour. Ginger, cinnamon, cloves. Doesn’t that smell amazing? It smells like winter.

In another bowl, whisk brown sugar and eggs. They get light and frothy. Then stir in the molasses and butter. This is the sweet, dark heart of the cookie. Fun fact: Molasses is what gives gingerbread its deep color and rich taste!

The Double Sugar Roll

Here is the fun part. Your dough will rest and get firm. Then we roll. First, roll a ball in regular sugar. This gives a little crunch.

Next, roll it in powdered sugar. This is the magic coat. It cracks as the cookie bakes. That’s how you get the crinkle. Do you like cookies that are chewy or crunchy?

Watching Them Bake

Pop them in the oven. Now, here is a big tip. When they are done, they will look raw in the cracks. Do not bake them longer. Trust me.

Let them cool on the sheet. They will finish setting up. This matters because it keeps them soft inside. The wait is the hardest part. What is your favorite smell from the oven?

Sharing the Warmth

These cookies are not just treats. They are little hugs. Sharing them spreads warmth. That is the best part of baking.

Wrap a few in a napkin for a friend. See their smile. It makes everything sweeter. Will you share your batch with someone special? Tell me who you’d share them with.

Ingredients:

Ingredient	Amount	Notes
all purpose flour	2 ¼ cups
ground ginger	2 teaspoons
ground cloves	¾ teaspoon
ground cinnamon	1 teaspoon
cocoa powder	1 tablespoon
baking powder	1 teaspoon
baking soda	¼ teaspoon
kosher salt	½ teaspoon
packed brown sugar	1 ½ cups
eggs	2
vanilla extract	1 teaspoon
molasses	¼ cup
melted butter, unsalted	4 tablespoons
granulated sugar	½ cup	for rolling
powdered sugar (confectioners)	½ cup	for rolling

My Cozy Gingerbread Crinkle Cookies

Hello, my dear! Come sit. The oven is warming up. Today we are making my favorite winter cookie. They look like little snow-dusted stones. I love how they crinkle and crack when they bake. Doesn’t that smell amazing? The ginger and molasses make the whole kitchen feel warm. I always think of my grandson when I make these. He calls them “dinosaur cookies.” I still laugh at that.

These are wonderfully simple. You just mix, roll, and bake. Let me walk you through it. We will take our time. (My hard-learned tip: Let that dough rest! It makes rolling so much easier). Ready? Let’s begin.

• Step 1: Grab a medium bowl. Put your flour in it. Add all the spices and cocoa. Don’t forget the baking powder and salt. Give it a good stir with a spoon. This mixes the flavors all through the flour. It smells like Christmas already, doesn’t it?
• Step 2: Now, take a big bowl. Put the brown sugar, eggs, and vanilla in it. Whisk it until it gets light and frothy. It will look like a creamy caramel foam. This step adds air. Air makes cookies soft.
• Step 3: Pour the melted butter and molasses into your wet mix. Stir it gently. The molasses is thick and sweet. It makes the cookies chewy. My spoon always gets sticky here. That’s how you know it’s good.
• Step 4: Add your flour mixture to the wet ingredients. Stir until you see no more dry spots. The dough will be very soft. Now, walk away for 15 minutes. This lets the flour drink up the wetness. What does resting the dough do? Share below!
• Step 5: While you wait, get two plates. Put regular sugar on one. Put powdered sugar on the other. Scoop some dough. It will be thick now! Roll it in the white sugar first. This gives the powdered sugar something to stick to.
• Step 6: Now roll that ball in the powdered sugar. Coat it well. It will look like a little snowball. Place it on your baking sheet. Give them space to grow. They will flatten and crackle in the oven. Bake for 12 minutes. They will look soft inside the cracks. Let them cool right on the pan. This keeps them tender.

Cook Time: 12 minutes per batch
Total Time: About 1 hour
Yield: About 20 cookies
Category: Dessert, Cookies

Three Fun Twists to Try

Once you master the classic, you can play! Here are my favorite little changes. They make the cookies feel new again.

• Orange Zest Joy: Add the zest of one orange to the dough. The citrus and ginger are a sunny pair. It’s so bright and happy.
• Chocolate Chip Surprise: Stir in a half-cup of dark chocolate chips. The melted chocolate in a spiced cookie is pure magic. My grandkids beg for this one.
• Peppermint Sparkle: Roll the baked cookies in crushed candy canes. Do this right when they come out of the oven. It adds a festive crunch and cool taste.

Which one would you try first? Comment below!

Serving Them Up With Style

These cookies are stars on their own. But I love making a little moment. For a plate, stack them on a vintage cake stand. Tuck in a few pine sprigs for greenery. It looks so special.

They pair beautifully with a hot drink. For adults, a glass of creamy bourbon-laced eggnog is perfect. For everyone, a big mug of steamy apple cider is my go-to. The spices sing together. Which would you choose tonight? However you serve them, share them with someone you love. That’s the real secret ingredient.

Keeping Your Gingerbread Crinkle Cookies Cozy

These cookies are perfect for making ahead. Let them cool completely first. Then, store them in a tin at room temperature. They stay soft for about five days.

You can freeze the dough balls for later baking. Roll them in both sugars first. Then, pop them on a tray to freeze solid. Once frozen, toss them in a bag. I once forgot a batch in my freezer for months. They baked up perfectly for a surprise guest!

Batch cooking like this saves so much time. It means fresh cookies are always just minutes away. That matters when you need a little warmth fast. Have you ever tried storing cookie dough this way? Share below!

Cookie Troubles? Let’s Fix Them Together

First, your cookies might spread too flat. This means your dough was too warm. Chill it for that full 15 minutes. I remember skipping this step once. My cookies turned into one giant gingerbread puddle!

Second, the powdered sugar might disappear while baking. Your dough balls were likely too sticky. Rolling in granulated sugar first creates a dry base. This helps the powdered sugar stick and stay white.

Third, the cookies can seem underbaked. Do not worry! They should look raw in the cracks. Let them cool on the sheet. They will firm up beautifully. Getting this right builds your baking confidence. It also gives you that perfect, soft middle. Which of these problems have you run into before?

Your Gingerbread Cookie Questions, Answered

Q: Can I make these gluten-free? A: Yes! Use a good 1-to-1 gluten-free flour blend. The results are wonderful.

Q: How far ahead can I make the dough? A: You can chill it in the fridge for up to three days. Just let it warm up a bit before rolling.

Q: What if I don’t have molasses? A: Use dark maple syrup. The flavor will be different but still delicious.

Q: Can I double the recipe? A: Absolutely. Just mix in a very large bowl. You will have plenty to share!

Q: Any fun add-ins? A: A tiny pinch of black pepper makes the spices sing. It’s a fun old baker’s secret! Which tip will you try first?

From My Kitchen to Yours

I hope these cookies fill your home with joy. Baking is about sharing love and stories. I would love to see your baking adventures.

Please share a picture of your cookie tray. Show me your beautiful, crackly results. Have you tried this recipe? Tag us on Pinterest! It makes my day to see them.

Thank you for baking with me today. Happy cooking!

—Anna Whitmore.