It all started with a baking fail. Shaym here, and one December, I tried to make classic gingerbread cookies… and forgot to chill the dough. Instead of crisp cutouts, I ended up with soft, puffy rounds covered in powdered sugar. A happy accident? Absolutely. Those cookies turned into these gingerbread crinkle cookies for holidays, and they’ve been a staple on my Christmas cookie tray ever since.
They’re chewy in the center, crisp on the edges, and full of warm holiday spices like ginger, cinnamon, and cloves. Rolled in powdered sugar before baking, they get those gorgeous snowy crinkles on top, like a little Christmas miracle in every bite.
Why You’ll Love These Holiday Cookies
These cookies have all the festive flavor of gingerbread, without the fuss of rolling and cutting shapes. The dough comes together fast, and chilling it ensures you get the perfect crackly tops. They’re ideal for gifting, cookie swaps, or leaving out for Santa with a glass of almond milk.
And if you’re building your cookie box, these pair beautifully with Banana Chocolate Chip Cookies for variety, or serve alongside Air Fryer Pasta Chips as a savory snack contrast.
Ingredients You’ll Need
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup powdered sugar (for rolling)
How to Make Gingerbread Crinkle Cookies
1. Cream wet ingredients.
In a large bowl, beat together butter, brown sugar, molasses, egg, and vanilla until fluffy.
2. Add dry ingredients.
Whisk together flour, spices, baking soda, and salt in a separate bowl. Gradually mix into wet ingredients until combined.
3. Chill the dough.
Cover and refrigerate for at least 1 hour. This helps the cookies hold their shape and get that perfect crinkle.
4. Preheat and roll.
Preheat oven to 350°F. Scoop chilled dough into 1-inch balls and roll in powdered sugar.
5. Bake.
Place on parchment-lined baking sheet. Bake for 10–12 minutes until the edges are set and the tops have cracked.
6. Cool and enjoy.
Let cool on a wire rack. Store in an airtight container for up to a week, or freeze for longer holiday joy!
Shaym’s Tips
- Want extra chewiness? Add 1 tablespoon of molasses.
- For crispier cookies, bake 1–2 minutes longer.
- Love a bold spice kick? Add a pinch of black pepper to the dough. It brings warmth without heat.
Real Internal SoolFood Links for the Holidays
Planning a whole spread? Pair these cookies with our Banana Chocolate Chip Cookies for contrast, or prep savory sides like Air Fryer Carrots to balance all the sweets. For gifting ideas, browse 10 Easy Vegan Snack Ideas, perfect for holiday baskets!
Recipe Summary Card
Gingerbread Crinkle Cookies for Holidays
Prep: 10 min + Chill | Cook: 12 min | Makes: 24 cookies
These spiced gingerbread crinkle cookies are soft, chewy, and full of holiday cheer. Rolled in powdered sugar for a snowy effect, they’re perfect for cookie boxes, swaps, or Santa’s plate.
Ingredients:
Butter, brown sugar, molasses, egg, flour, ginger, cinnamon, cloves, nutmeg, powdered sugar
Instructions:
- Cream butter + sugar
- Mix in dry ingredients
- Chill dough
- Roll in powdered sugar
- Bake at 350°F
- Cool & serve