These soft gingerbread crinkle cookies are straightforward to make, remain tender for days, and develop the classic powdered sugar crackle on top. They’re an ideal choice for holiday baking, cookie exchanges, or a cozy afternoon in the kitchen.
These cookies sit between a molasses cookie and a traditional gingerbread — offering warm molasses depth while staying soft and moist. The molasses gives the cookies a rich, comforting flavor without becoming dry or crumbly, and the lighter ginger allows kids and spice-averse tasters to enjoy the aroma and taste without an overpowering bite.
This recipe is built for busy holiday schedules: the dough comes together quickly, the chilling time is brief and purposeful, and rolling in powdered sugar gives a festive finish without elaborate decorating. They’re the kind of cookies you can prepare on a busy afternoon and still present as a thoughtful, seasonal treat.
A Few Things to Know First
- The dough needs to chill, but only until it’s firm enough to scoop — not necessarily overnight.
- These are molasses-forward cookies with a gentle ginger note, making them widely appealing.
- A generous roll in powdered sugar produces the signature crinkle finish with minimal effort.
- The cookies stay soft for several days when stored correctly, so you can bake ahead.
- Both the dough and baked cookies freeze well for easy holiday planning.
Ingredients You’ll Need
- Butter – Softened, for a tender crumb.
- Granulated sugar – For sweetness and structure.
- Unsulfured molasses – Brings moisture and classic gingerbread depth; avoid blackstrap for this recipe.
- One large egg – Binds the dough.
- All-purpose flour – Provides the structure.
- Baking powder and baking soda – Help create the crackled top and lift the cookies slightly.
- Ground ginger – Used with restraint so molasses remains the star; cinnamon is optional for warmth.
- Powdered sugar – For rolling and creating the crinkle surface.
How to Make Soft Gingerbread Crinkle Cookies
1. Cream the butter and sugar.
In a large bowl, beat softened butter and granulated sugar until the mixture is light and smooth, about 2–3 minutes. It should look pale and fluffy.
2. Add the wet ingredients.
Mix in the egg until fully incorporated, then stir in the molasses. Scrape the bowl as needed to combine evenly.
3. Combine dry ingredients.
In a separate bowl, whisk together the flour, baking powder, baking soda, ground ginger, and cinnamon. Whisking the dry mix ensures even distribution and prevents pockets of leavening.
4. Mix the dough.
Add the dry ingredients to the wet mixture and stir until just combined. The dough will be soft and slightly sticky — that’s expected.
5. Chill the dough.
Cover and refrigerate for 45–60 minutes, until the dough is firm enough to scoop without sticking heavily to your hands.
6. Roll and coat.
Scoop the dough into roughly 2-tablespoon balls. Roll each ball generously in powdered sugar — a thick coating improves cracking.
7. Bake.
Arrange the dough balls on a baking sheet about 2½ inches apart. Bake in a 350°F (175°C) oven for 11–12 minutes. Edges should be set and tops should show cracks; centers will still look soft.
8. Cool.
Allow the cookies to rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Expert Tips & Variations
- Dough temperature: If cookies don’t crack or spread, the dough may be too warm. Chill a little longer to improve crinkles and shape.
- Soft centers: Slight underbaking yields softer centers as the cookies finish setting on the hot pan.
- Crinkle success: Roll generously in powdered sugar; a second roll helps if the coating is thin.
- Flavor variations: Add a pinch of cloves or nutmeg, or increase cinnamon for extra warmth without masking the molasses.
- Even baking: Use a cookie scoop for consistent sizes so all cookies bake evenly and crack similarly.
- Make-ahead: Scoop and freeze dough balls. When frozen, roll them in powdered sugar and bake directly from frozen, adding a minute or two to the bake time.
Storage, Freezing & Reheating
Store baked cookies in an airtight container at room temperature for up to four days; they keep their softness well. To freeze baked cookies, cool completely and freeze in a single layer before transferring to a freezer-safe container. Thaw at room temperature.
To freeze dough, scoop and freeze the raw balls without the powdered sugar. When ready, roll in powdered sugar and bake from frozen, increasing bake time by 1–2 minutes.
FAQs
Traditional gingerbread cookies are typically firmer, spice-forward, and often rolled and cut into shapes. These crinkle cookies are softer, more molasses-driven, and finished with a powdered sugar crackle rather than crisp edges.
Yes. Chilling helps control spread and encourages the surface to crack beneath the powdered sugar. The dough just needs to be firm enough to scoop.
Crackling fails most often when the dough is too warm or not coated heavily enough in powdered sugar. Try chilling longer and rolling more generously.
Blackstrap molasses is stronger and more bitter; it’s not recommended for this recipe. Use unsulfured molasses for best flavor.
More Recipes You Might Like
- Double Chocolate Chip Peppermint Cookies
- Chocolate and Vanilla Swirl Cookies
- Easy Chocolate Crinkle Cookies
- Royal Iced Sugar Cookies
- Chocolate Chip Cookie Butter Cookies
Made these soft gingerbread crinkle cookies? Leave a review to share how they turned out.
Soft Gingerbread Crinkle Cookies
Ingredients
- ½ cup salted butter, softened
- ½ cup granulated sugar
- ½ cup unsulfured molasses
- 1 large egg
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ½ cup powdered sugar, for rolling
Instructions
- Cream the butter and sugar with an electric mixer until light and fluffy, about 2–3 minutes.
- Add the egg and mix until combined, then stir in the molasses.
- Whisk the flour, baking powder, baking soda, ginger, and cinnamon in a separate bowl.
- Fold the dry ingredients into the wet just until combined; the dough will be soft.
- Cover and chill the dough for 45–60 minutes until firm enough to scoop.
- Preheat the oven to 350°F (175°C). Line a baking sheet if desired.
- Scoop 2-tablespoon balls of dough and roll each generously in powdered sugar.
- Space dough balls about 2½ inches apart on the baking sheet and bake 11–12 minutes, until edges are set and tops are cracked.
- Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
Notes
- Chill the dough until firm but still scoopable for the best texture.
- Roll generously in powdered sugar to get pronounced crinkles.
- Dough balls can be frozen; roll in sugar and bake from frozen, adding 1–2 minutes to baking time.
Nutrition
Approximate per cookie: Calories 223; Carbohydrates 35 g; Protein 3 g; Fat 8 g. Use as an estimate only.