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These soft gingerbread crinkle cookies are easy to make, stay tender for days, and bake up with classic crackly powdered sugar tops. Perfect for holiday baking and cookie exchanges.
What really makes these cookies special is that they land somewhere between a classic molasses cookie and a gingerbread cookie, which feels especially right this time of year. The molasses brings that deep, cozy holiday warmth and keeps the cookies soft and moist, while still giving you that familiar gingerbread flavor without anything dry or crumbly.
This is also the kind of holiday recipe I reach for when I want something festive without a lot of extra steps. The dough comes together quickly, the chill time is manageable, and the powdered sugar roll makes them feel special without any decorating. They’re the kind of cookies you can bake on a busy December afternoon and still feel like you really did something fun.
A Few Things to Know First
- The dough does need to chill, but only long enough to make it scoopable, not overnight.
- These cookies are molasses-forward with a lighter ginger flavor, which makes them especially kid-friendly.
- The powdered sugar coating gives you that classic crinkle look without any extra steps.
- They hold their softness well, making them great for baking a day or two ahead.
- The dough and baked cookies both freeze beautifully for holiday prep.
Ingredients You’ll Need
- Butter – Softened butter creates a tender, soft crumb.
- Granulated Sugar – Used for sweetness and structure
- Molasses – Adds moisture and that signature gingerbread flavor while keeping the cookies soft. Use unsulfured molasses, not blackstrap.
- Egg – Binds the dough.
- All-Purpose Flour – Provides structure.
- Baking Powder & Baking Soda – Help the cookies rise and spread for a crackled top.
- Ground Ginger – Used lightly for warmth without overpowering the molasses.
- Powdered Sugar – Creates the classic crinkle finish. Roll generously.
How to Make Soft Gingerbread Crinkle Cookies
1. Cream the butter and sugar
In a large bowl, beat the butter and granulated sugar together until light and smooth, about 2 to 3 minutes. The mixture should look fluffy and pale, not greasy.
2. Add the wet ingredients
Mix in the egg until fully incorporated, then add the molasses. Scrape down the bowl as needed so everything blends evenly.
3. Combine the dry ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and ground ginger and cinnamon. This ensures even distribution and prevents pockets of leavening.
4. Mix the dough
Add the dry ingredients to the wet ingredients and mix just until combined. The dough will be soft and slightly sticky.
5. Chill the dough
Cover and refrigerate the dough for 45 to 60 minutes. It should be firm enough to scoop without sticking heavily to your hands.
6. Roll and coat
Scoop the dough into 2-tablespoon-sized balls and roll each one generously in powdered sugar. Don’t be shy here. A thick coating creates better cracks.
7. Bake
Place the dough balls on a baking sheet, spacing them about 2½ inches apart. Bake at 350°F for 11 to 12 minutes, until the edges are set and the tops are cracked. The centers will look soft, which is exactly what you want.
8. Cool
Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Expert Tips & Variations
- Dough Temperature Matters: If your cookies don’t crack or spread too much, the dough is likely too warm. Chilling it a bit longer helps them hold their shape and creates better crinkles.
- For Soft Centers: Slightly underbaking keeps the centers soft and chewy as they finish setting on the pan.
- Better Crinkles: Roll the dough balls generously in powdered sugar, or give them a second roll if needed.
- Flavor Variations: Add a pinch of cinnamon or cloves for warmth without overpowering the ginger.
- Even Baking: Use a cookie scoop for consistent sizing, which helps the cookies bake and crack uniformly.
- Make-Ahead Tip: The dough can be scooped and frozen ahead of time. Roll in powdered sugar and bake straight 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 4 days. They stay soft and tender without drying out.
To freeze baked cookies, let them cool completely and freeze in a single layer before transferring to a freezer-safe container. Thaw at room temperature.
To freeze the dough, scoop and roll into balls, then freeze without the powdered sugar coating. When ready to bake, roll in powdered sugar and bake straight from frozen, adding 1 to 2 minutes to the bake time.
FAQs
Traditional gingerbread cookies are usually more spice-forward and firmer, often made for rolling and cutting. These soft gingerbread crinkle cookies lean more toward a molasses cookie, with a softer texture, lighter ginger flavor, and crackly tops instead of crisp edges.
Yes. Chilling the dough helps control spreading and creates the signature crinkle effect. The dough only needs to be firm enough to scoop, not fully cold.
Crinkles usually don’t form if the dough is too warm or not coated heavily enough in powdered sugar. Chilling longer and rolling generously fixes this.
Blackstrap molasses has a much stronger, bitter flavor and is not recommended for this recipe. Stick with unsulfured molasses for best results.
More Recipes You Might Like
- Double Chocolate Chip Peppermint Cookies
- Chocolate and Vanilla Swirl Cookies
- Easy Chocolate Crinkle Cookies
- Easy Royal Iced Sugar Cookies
- Chocolate Chip Cookie Butter Cookies
Made these soft gingerbread crinkle cookies? Leave a review and let me know 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
- In a large bowl, cream the butter and granulated sugar together with an electric mixer on medium-high speed until light and smooth, about 2 to 3 minutes.
- Add the egg and mix until fully incorporated. Add the molasses and mix until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and ground ginger.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Cover the dough and refrigerate for 45 to 60 minutes, until firm enough to scoop.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper, if desired.
- Scoop the dough into balls approximately 2 tablespoons in size. Roll each ball evenly in powdered sugar.
- Place the dough balls on the prepared baking sheet, spacing them about 2½ inches apart.
- Bake for 11 to 12 minutes, until the edges are set and the tops are cracked. The centers should remain soft.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill the dough until firm but still scoopable for best texture.
- Roll generously in powdered sugar to achieve the classic crinkle look.
- Freeze dough balls ahead of time for easy holiday baking later.
- For detailed tips and step by step photos, scroll back up to the full post.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
