If you adore the warm, spicy aroma of ginger combined with the rich, deep sweetness of molasses, you’re going to fall head over heels for this Gingerbread Crinkle Cookies Recipe. These cookies are the perfect cozy treat that come together quickly, delivering a delightful chewy texture with a crackled powdered sugar finish that’s as festive as it is delicious. Whether it’s your first time baking gingerbread or you’re a seasoned cookie lover, this recipe promises easy steps and a result that will warm your kitchen and your heart.
Ingredients You’ll Need
What makes this Gingerbread Crinkle Cookies Recipe so foolproof and flavorful lies in its simple, approachable ingredients. Each one plays a vital role: the spice cake mix adds a lovely blend of spices and serves as a dependable base, while molasses brings that classic gingerbread depth. Together with a few pantry staples, these ingredients create a mouthwatering cookie that’s perfectly textured and utterly irresistible.
- Spice cake mix (15.25 ounces): This pre-blended blend packs cinnamon, nutmeg, and other spices to make the base flavorful and easy.
- Large eggs (2): Eggs provide structure and help bind the ingredients for soft, chewy cookies.
- Molasses (3 tablespoons): Adds that characteristic warm richness and deep sweetness fundamental to gingerbread.
- Vegetable oil (2 tablespoons): Keeps the cookies moist and tender with a subtle richness.
- Ground ginger (1 ½ teaspoons): Boosts the ginger flavor to make it wonderfully zesty and aromatic.
- Pure vanilla extract (1 teaspoon): Rounds out the flavors with a subtle hint of sweetness and depth.
- Powdered sugar (⅓ cup): Coats the cookies before baking, creating that signature crinkle effect and a delicate sweetness on the outside.
How to Make Gingerbread Crinkle Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 375°F so it’s perfectly hot when you’re ready to bake. Line your baking sheet with parchment paper to prevent sticking and make cleanup super easy — it also helps the cookies bake evenly.
Step 2: Mix the Cookie Dough
In a large mixing bowl or stand mixer fitted with a paddle attachment, combine the spice cake mix, eggs, molasses, vegetable oil, ground ginger, and vanilla extract. Blend these together until smooth and well combined. This step is where your cookie dough comes alive with flavor and luscious texture, so beat until you achieve a uniform consistency.
Step 3: Coat and Shape the Dough Balls
Pour the powdered sugar into a separate bowl. Using a medium cookie scoop or two spoons, scoop out rounded dollops of the sticky dough — about 1 ½ tablespoons each. Roll each portion in the powdered sugar until coated thoroughly, then gently form them into smooth balls between your palms. The powdered sugar not only prevents sticking but creates the cookie’s classic crackled surface.
Step 4: Bake to Perfection
Arrange the dough balls on your prepared baking sheet, leaving about two inches of space between each one. Bake in your preheated oven for 7 to 9 minutes. The edges should be set, but the centers may look slightly undercooked — that’s just right! Let the cookies rest on the pan for 5 minutes before transferring them to a wire rack to cool completely. This resting time helps the centers firm up without overbaking.
How to Serve Gingerbread Crinkle Cookies Recipe
Garnishes
For a little extra festive flair, consider dusting your cooled Gingerbread Crinkle Cookies with a bit more powdered sugar or a sprinkle of cinnamon sugar for warmth and sparkle. You can also drizzle some melted white chocolate for a sweet contrast that shines beautifully against the crinkly surface.
Side Dishes
These cookies are fantastic on their own, but pairing them with a hot cup of spiced tea, rich hot chocolate, or a creamy chai latte takes the experience to another level. The spices in the drink perfectly echo those in the cookies for a cozy treat that’s perfect for chilly days.
Creative Ways to Present
Arrange these Gingerbread Crinkle Cookies Recipe masterpieces on a decorative platter edged with fresh cranberries and sprigs of rosemary for a holiday-worthy presentation. You can also create a cute cookie gift box, layering them between parchment paper in a festive tin — ideal for sharing warmth with family and friends.
Make Ahead and Storage
Storing Leftovers
If you have any cookies left over (which might be unlikely!), store them in an airtight container at room temperature. They’ll stay fresh and soft for up to one week. Be sure to place a slice of bread in the container to keep them moist and prevent hardening.
Freezing
Want to make these ahead? Place the shaped but unbaked dough balls on a baking sheet and freeze until firm, then transfer them to a freezer-safe bag. You can bake the cookies straight from frozen — just add a minute or two to the baking time. This makes holiday baking a breeze!
Reheating
To warm up your cookies, pop them in a preheated oven at 300°F for 5 minutes or microwave them briefly (about 15 seconds) to revive that freshly baked softness. Enjoy that just-out-of-the-oven feeling anytime you want.
FAQs
Can I make these cookies gluten-free?
Since this recipe uses a spice cake mix with wheat flour, it’s not naturally gluten-free. However, you can experiment with a gluten-free spice cake mix, and it should work similarly with slight differences in texture.
Why do my cookies lose their crinkle pattern?
Rolling the dough balls thoroughly in powdered sugar before baking is key to the crinkle effect. Make sure the dough is sticky enough and the powdered sugar coating is generous but not wet to maintain those beautiful cracks as they bake.
Can I substitute molasses with honey or maple syrup?
Molasses has a distinct robust flavor that is essential to gingerbread cookies. Substituting with honey or maple syrup will change the taste and texture, but feel free to experiment if you prefer a milder flavor.
How do I make these cookies extra soft?
Be careful not to overbake them and allow them to rest on the pan for a few minutes after baking. This helps them set perfectly with a soft center. Also, using vegetable oil instead of butter helps keep them tender.
Can I double this Gingerbread Crinkle Cookies Recipe?
Absolutely! Just double the ingredients and use multiple baking sheets, ensuring you leave enough space between cookies. Baking time should remain about the same, but keep an eye on them as ovens can vary.
Final Thoughts
If you’re ready to add a cookie to your recipe repertoire that is as easy to make as it is delicious, look no further than this Gingerbread Crinkle Cookies Recipe. With its warm spices, tender chew, and gorgeous crinkled exterior, every bite feels like a little holiday celebration. Go ahead and give it a try — I promise you’ll be reaching for seconds and sharing this sweet treat with everyone you love.
Print
Gingerbread Crinkle Cookies Recipe
- Total Time: 18 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
These Gingerbread Crinkle Cookies combine the warm spices of ginger and molasses with a tender, chewy texture. Easy to make with a spice cake mix base, these cookies are rolled in powdered sugar to create a classic crinkle effect. Perfect for holiday baking or anytime you want a festive, flavorful treat that’s quick to prepare and bake.
Ingredients
Dry Ingredients
- 1 box spice cake mix (15.25 ounces)
- 1 ½ teaspoons ground ginger
- ⅓ cup powdered sugar (for coating)
Wet Ingredients
- 2 large eggs
- 3 tablespoons molasses
- 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This preparation prevents sticking and helps the cookies bake evenly.
- Mix Dough: In a large mixing bowl or stand mixer fitted with the paddle attachment, combine the spice cake mix, eggs, molasses, vegetable oil, ground ginger, and vanilla extract. Mix until all ingredients are thoroughly blended into a sticky dough.
- Coat Dough Balls: Pour the powdered sugar into a separate medium bowl. Using a medium cookie scoop (about 1 ½ tablespoons) or two spoons, scoop portions of dough and drop them into the powdered sugar. Roll gently between your palms to coat and form smooth dough balls, ensuring they are well coated with sugar.
- Arrange on Baking Sheet: Place the coated dough balls onto the prepared baking sheet, spacing them about two inches apart to allow room for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 7 to 9 minutes. The bottoms will be set, but the centers might look slightly undercooked — this ensures a soft, chewy texture.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up without breaking.
Notes
- Using a spice cake mix simplifies the recipe and adds a delicious blend of spices beyond just ginger.
- Molasses gives the cookies their classic gingerbread flavor; don’t substitute as it alters the taste significantly.
- The dough will be sticky, so coating in powdered sugar helps make handling easier.
- For crispier edges, bake closer to 9 minutes; for softer centers, stick closer to 7 minutes.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
