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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: I’ve been making ginger cookies for as long as I can remember — decades of holiday baking, countless batches, and a lifetime of loving those warm spices and molasses. Over the years, I kept wishing for a version that was softer, chewier, and a bit more dramatic than the traditional ginger–molasses cookie. That’s what inspired these Ginger Crinkle Cookies: all the cozy depth of gingerbread wrapped in the crackly, fudgy texture of a classic crinkle cookie. They truly are the best of both worlds.
My Ginger Crinkles are a one-bowl, no-fuss holiday classic — lightly sweetened with molasses, spiced just right, and perfect for making ahead thanks to a dough that chills beautifully. They bake up with snowy crinkles, tender centers, and that festive bite everyone loves.
- One-Bowl Ease: Comes together quickly with no special equipment.
- Make-Ahead Friendly: Dough firms up perfectly in the fridge for stress-free baking later.
- Soft + Chewy Texture: Tender, flavorful centers with gentle molasses warmth.
- Holiday Flavor: Gingerbread spices and that signature crackly top.
- Gingerbread–Crinkle Mash-Up: Extra goo and chew in every bite.
- Kid & Beginner-Friendly: Easy steps make it perfect for kids to help with and ideal for new bakers.
And here’s the tip that makes all the difference: age the dough for up to 2 days in the fridge before baking — it dramatically improves the flavor and texture. After 35+ years of baking (I started around age 6!) and thousands of cookies, this is the single best cookie tip I can offer: always age your dough for at least 1 day and up to 3. After Day 3, freeze it. It’s a small step that brings huge results.
Bold Bakers Loved This!
“I absolutely love these cookies. I made them last year during the holidays along with the chocolate version and these ginger ones stole the show with family ranging from 4 years old to 50. I made them again this year for a project and they were still a hit.” — Tanya
“Love these cookies!! I made the dough last night and baked it tonight, it is delicious. ” — Mayling
“These cookies are incredible! They’re an even more delightful version of ginger snaps. They have a perfect crisp shell and a wonderful, chewy inside.” — Kcuthill
IMPORTANT NOTE: This recipe was improved on 11/23/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents
- What is a Crinkle Cookie?
- Tools You Need
- Key Ingredients
- How to Make Ginger Crinkle Cookies
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- FAQs
- More Holiday Cookie Recipes
What is a Crinkle Cookie?
A crinkle cookie is a soft, tender cookie rolled in powdered sugar that cracks dramatically as it bakes, creating its signature snowy, crinkled appearance.
- Crackly Exterior: Formed when the dough spreads and breaks through the powdered sugar coating.
- Soft, Chewy Center: The inside stays moist and tender, giving that classic fudgy bite.
- Flavor Variations: Traditionally chocolate, but delicious in spiced versions like this gingerbread-inspired twist.
Tools You Need
- Measuring cups
- Measuring spoons
- Measuring jugs
- Electric mixer (optional)
- Mixing bowls
- Baking sheets
- Parchment paper
- Plastic wrap
- Wire rack
Key Ingredients
All-Purpose Flour
- Provides structure by forming gluten when mixed with liquids, giving the cookie shape and stability.
- Helps the cookie hold its soft, chewy texture without spreading too much.
- Substitute: Whole wheat flour for a slightly nuttier, denser texture, or gluten-free all-purpose flour or Almond Baking Mix for a gluten-free version.
Dark Brown Sugar
- Sweetens while adding moisture, which contributes to the chewiness of the cookie.
- Contains molasses, giving depth, richness, and a slight caramel flavor.
- Substitute: Light brown sugar for a milder taste, or coconut sugar for a caramel-like flavor (texture may be slightly different).
Cinnamon, Ginger, Clove
- Provide warm, aromatic flavors that define the holiday cookie profile.
- Help balance the sweetness and highlight the molasses.
- Substitute: Pumpkin pie spice for convenience, or adjust each spice to taste depending on preference.
Baking Soda
- Acts as a leavening agent, creating carbon dioxide that helps the cookies rise.
- Encourages the outer cracks (crinkles) by reacting with the sugar and acidic molasses.
Salt
- Enhances and balances the sweetness while highlighting the spices.
- Strengthens the dough slightly by interacting with gluten.
Butter
- Adds richness, flavor, and a tender, melt-in-your-mouth texture.
- Helps with leavening by trapping air when creamed with sugar.
- Substitute: Vegan butter will work but the texture may be slightly different.
Molasses
- Provides deep, dark sweetness, moisture, and helps bind the egg-free dough together.
- Adds color and signature gingerbread flavor.
- Substitute: You can easily make it at home : How to Make A Molasses Substitute .
Milk
- Hydrates the dry ingredients and helps form the dough.
- Adds a bit of richness and improves texture without making it dense.
- Substitute: Any plant-based milk (almond, oat, soy) for a dairy-free option.
Powdered Sugar (for rolling)
- Also known as “confectioners’ sugar “, creates the iconic crinkle effect by forming a sugary crust that cracks as the cookie expands.
- Adds a touch of sweetness to the exterior without making it gritty.
- Substitute: Granulated sugar or other sugar substitutes can be used, but the crackled look and texture will be less pronounced.
How to Make Crinkle Cookies
To Make the Ginger Crinkle Cookie Dough
- Mix Dry Ingredients: In a large bowl, combine the flour, sugar, cinnamon, ginger, baking soda, and salt.
- Cut in Butter: Add the butter and rub in until the mixture resembles coarse breadcrumbs. You can do this by hand or with a dough cutter.
- Add Molasses and Milk: Pour in the molasses and milk, then mix until a smooth dough forms.
- Chill Dough: Refrigerate the dough for a minimum of 2 hours to prevent spreading and improve flavor.
- Preheat Oven & Prep Pans: Preheat the oven to 350°F (180°C) Fan assist and line 2 baking sheets. (If your oven doesn’t have a fan, bake one tray at a time at 375°F / 190°C.)
- Portion Dough: Using a 1-tablespoon measure, scoop leveled cookie dough balls.
- Coat in Sugar: Roll each ball in powdered sugar twice until generously coated.
- Arrange Cookies: Place the cookies about 2 inches apart on the prepared baking sheets.
To Bake the Ginger Crinkle Cookies
- Bake: Bake for 8–10 minutes, until the outside is set but the centers remain soft and chewy.
- Cool Slightly: Allow cookies to cool slightly on the baking sheet before transferring to a wire rack.
- Serve & Store: Enjoy with a cup of tea! Store leftovers at room temperature in an airtight container for up to 3 days.
Gemma’s Pro Chef Tips
- Age the Dough: Refrigerating the dough for at least 1 day and up to 2–3 days before baking intensifies flavor, improves texture, and gives the cookies extra chew.
- Uniform Size Matters: Scoop cookies into equal portions (about 1 tablespoon each) to ensure even baking and consistent results.
- Use Quality Bakeware: A heavy, even-heating cookie sheet prevents burnt bottoms and allows you to bake more cookies at once.
- Don’t Skip the Powdered Sugar Coating: Rolling cookies in sugar twice creates the classic crackled look and lightly sweet crust.
- Bake for the Full Time: Crinkle cookies crack before they’re fully done. Bake until the exterior forms a proper crust to highlight the soft, chewy center.
- Spacing is Key: Place cookies about 2 inches apart to prevent them from sticking together and to allow proper spreading.
- Kid & Beginner Friendly: Easy steps make this ginger molasses cookies recipe perfect for kids to help with and for novice bakers.
Make Ahead and Storage Instructions
- Make Ahead: The dough can be made up to 2 days in advance and stored in the fridge, covered tightly. Aging the dough enhances flavor and improves texture. For longer storage, freeze the dough for up to 3 months.
- Baking from Frozen: If using frozen dough, let it thaw slightly at room temperature for 10–15 minutes, then bake as directed. You may need to add an extra minute or two to the baking time.
- Storing Baked Cookies: Once cooled, store cookies in an airtight container at room temperature for up to 3 days.
- Freezing Baked Cookies: I don’t recommend doing so.
- Refreshing Cookies: To bring chilled or frozen cookies back to life, warm in a 325°F (165°C) oven for 5–10 minutes to restore softness and flavor.
- Gifting Tip: Layer cooled cookies between parchment or wax paper in a sturdy tin or box for gifting. They stay fresh and travel well for several days.
FAQs
Can I make these cookies without molasses?
Molasses is essential for both flavor and structure in this recipe, especially since there are no eggs. Substituting it will significantly change the texture and taste.
Why do my chewy ginger molasses cookies crack before they’re done?
This is normal! The cracks form as the cookies expand. Bake for the full time so the outside forms a proper crust while keeping the center soft and chewy.
Can I make these gingerbread crinkle cookies ahead for a party or gifting?
Yes! The dough can be made ahead and baked when needed, or fully baked cookies can be stored or frozen. Layer cookies between parchment in a sturdy tin or box for gifting.
More Holiday Cookie Recipes
- Classic Snowball Cookies
- Pepparkakor (Swedish Ginger Cookies)
- Ginger Shortbread Cookies
- Chocolate Crinkle Cookies
- Red Velvet Crinkle Cookies
IMPORTANT NOTE: This recipe was improved on 11/23/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.
Try These Recipes!
Watch The Recipe Video!
Ginger Crinkle Cookies
Ingredients
Ginger Crinkle Cookie Dough
- 3 cups (15 oz/426 g) all-purpose flour
- ¾ cup (4½ oz/128 g) dark brown sugar
- 1 tablespoon cinnamon
- 1 tablespoon ginger
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (6 oz/170 g) butter , at room temperature
- ¾ cup (7½ oz/213 g) molasses
- 2 tablespoons milk
- ½ cup (2 oz/57 g) powdered sugar (for rolling)
Instructions
To Make the Ginger Crinkle Cookie Dough
- In a large bowl mix the flour, sugar, cinnamon, ginger, baking soda and salt.
- Add in the butter and rub in until you've reached the texture of coarse breadcrumbs. You can do this by hand or with a dough cutter.
- Next add in the molasses and milk and mix to form a dough.
- Refrigerate the dough for a minimum of 2 hours, to prevent the dough from spreading.
- Preheat the oven to 350°F (180°C) Fan assist and line 2 baking sheets. (If your oven doesn't have a fan bake one tray at a time at 375℉ (190℃).
- Using a 1 tablespoon measure, spoon a leveled ball of dough.
- Roll each ball in powdered sugar two times until they're generously coated.
- Arrange the cookies about 2 inches apart on the cookie sheets.
To Bake the Gingersnap Cookies
- Bake the cookies for 8 -10 minutes. You want to bake these just right so they are still chewy in the center.
- Allow to cool slightly before transferring to a wire rack to fully cool.
- Enjoy with a cup of tea! Store any leftovers at room temperature in an airtight container for up to 3 days.
Recipe Notes
- Age the Dough: Refrigerating the dough for at least 1 day and up to 2–3 days before baking intensifies flavor, improves texture, and gives the cookies extra chew.
- Uniform Size Matters: Scoop cookies into equal portions (about 1 tablespoon each) to ensure even baking and consistent results.
- Use Quality Bakeware: A heavy, even-heating cookie sheet prevents burnt bottoms and allows you to bake more cookies at once.
- Don’t Skip the Powdered Sugar Coating: Rolling cookies in sugar twice creates the classic crackled look and lightly sweet crust.
- Bake for the Full Time: Crinkle cookies crack before they’re fully done. Bake until the exterior forms a proper crust to highlight the soft, chewy center.
- Spacing is Key: Place cookies about 2 inches apart to prevent them from sticking together and to allow proper spreading.
- Kid & Beginner Friendly: Easy steps make this ginger molasses cookies recipe perfect for kids to help with and for novice bakers.
Hi! I made these! I made some GF and some regular. Both were delicious! I used almond and banana flour (half and half) but did have to add 1/2 cup extra banana flour to get the consistency in your video. I also had to bake the GF 16 minutes to get it a little crispier on the outside. Success on both versions. My husband loved them. Mine were really dark cause I used homemade DARK brown sugar (my favorite). The dough got a little soft after a bit..so rolled the balls in Powdered sugar and put in the freezer for… Read more »
These were delightful!!
Do these freeze well?
I assume this recipe calls for ground ginger. Could I add some fresh grated ginger instead of or in addition to the ground ginger?
Hi, Gemma. These look lovely. Wondering if you can advise, please. I love crispy ginger nuts aka ginger snaps. I recently scribbled down the ingredients for a recipe but I think I might’ve forgotten the butter. Can you please tell me if I can make these without the butter? The ingredients are plain flour, baking soda, salt, ginger, cinnamon, cloves, black pepper, white sugar, treacle, vanilla and egg. Additionally, I stoopidly didn’t write down the method. Would you please give me the method? Eternally grateful. Sal
These sound fantastic. I love all of the spices and seasonings.
If I use vegan “butter” would it affect the outcome? I have a brand made from plant oils (Earth Balance).
Is fresh baking soda best? Mine isn’t ancient by any criteria, but I don’t use it for baking often. Cleaning and deodorizing is more common. It’s not a problem generally to get some from the grocery store, but I have long wondered about it and baking powder!
Thanks Emma!
Hi! In other places you’ve mentioned aging your dough in the refrigerator for a few days. Would that work well for these ginger crinkle cookies? Is that a good option for most cookie doughs, or are there certain categories/ factors that make aging off limits? I’m planning lots of cookie baking for an upcoming charity event. Thank you!
Thank you Gemma for sending me the link again, I was able to get the recipe this time.
I’ve read other people having trouble with GoodCook web site. I’ve Googled, and it comes up Error. is there any way of getting the recipe for the Ginger Crinkle cookies?
I really enjoy your all recipes I’ve tried so far. Thank you for all of them. Enjoy seeing Kevin and baby George helping.
I absolutely love these cookies. I made them last year during the holidays along with the chocolate version and these ginger ones stole the show with family ranging from 4 years old to 50. I made them again this year for a project and they were still a hit.