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5 from 1 vote

Gingerbread Crinkle Cookie Recipe

These gingerbread crinkle cookies have soft centers and chewy edges with lots of spice and molasses flavor. Perfect for a crowd.
Prep Time15 mins
Cook Time25 mins
Chilling Time in the Fridge:1 hr
Total Time1 hr 40 mins
Course: Cookies, Dessert
Cuisine: American, Christmas, Holiday
Keyword: cookie swap, crinkle cookies, gingerbread cookie, soft gingerbread cookies
Servings: 24 cookies
Calories: 134kcal
Cost: $9

Equipment

  • 2 (half sheet) baking sheets

Ingredients

  • 2 2/3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 4 teaspoons ground ginger
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups white granulated sugar
  • 1 cup neutral oil (avocado oil, vegetable oil or grape seed oil)
  • 1/3 cup molasses
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 cup powdered sugar

Instructions

  • Preheat oven to 350 degrees F. Line two baking sheets with a sheet or parchment and set aside.
  • To the medium bowl, add the all-purpose flour, ground ginger, cinnamon, baking soda and salt. Whisk together until combined.
  • To the bowl of a stand-up mixer with the paddle attachment (alternatively you could do this in a bowl with an electric mixer), add the sugar and oil. Beat until light and sort of fluffy, about 1 minute. Pour in the molasses and vanilla extract; then with the machine running on low, add one egg at a time. Mix until combined.
  • Add the flour mixture and mix just until no flour speckles appear and the dough is cohesive, about 30 seconds to a minute. Cover the cookie dough with a clean kitchen towel or plastic wrap and transfer to the fridge to chill for 1 hour.
  • Sift the powdered sugar into a bowl. This will smooth out any pesky lumps.
  • Using a medium cookie scoop, scoop out balls of dough, rolling them in between your palms until balls form. Roll them in the sifted powdered sugar. The powdered sugar should be on there pretty thick. I think it’s our instinct to brush off the excess powdered sugar but leave it on! Transfer the dough ball to the lined baking sheet. Repeat with the remaining dough, spacing the cookies about 4 inches a part. These spread a bit so give them some space. I baked about 6 cookies per sheet.
  • Transfer the first baking sheet to the oven to bake for about 10 to 12 minutes, until they appear crackily and puffed up. Remove from the oven and allow them to cool on the baking sheets for at least 5 minutes before transferring them to a cooling rack. You’ll notice that they’ll fall a bit as they cool—this is good!
  • Serve with milk or coffee.

Nutrition

Calories: 134kcal | Carbohydrates: 32g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 142mg | Potassium: 88mg | Fiber: 1g | Sugar: 21g | Calcium: 13mg | Iron: 1mg