Cookies

Ginger Crinkle Cookies

Crackly, crunchy, and chewy — my Ginger Crinkle Cookies give meaning to 'tis the season, and are perfect for all your sweet holiday needs!

Hi Bold Bakers!

My recipe for Ginger Crinkle Cookies takes my two favorite holiday cookies and combines them into one! While some of you might have a had a chewy crinkly cookie, I bet you’ve never had one loaded with sticky sweet molasses and aromatic spices.

The combination of these flavors and textures says ’tis the season, and is perfect for a holiday party whether you’re hosting or attending!

What is a crinkle cookie?

Crinkle cookies come in all shapes and sizes, and are often flavored with cocoa — like my Chocolate Crinkle Cookies. This year I decided to go for that same crackle crunchy outside and chewy fudgy inside, but with the flavors of cinnamon, ginger, and clove.

These spices, and a hefty amount of molasses, make these cookies moist, chewy, and full of in-your-face ginger flavor. What makes these cookies crinkle on the outside is the raising agent (in this case baking soda) and the outer coating of icing sugar they are rolled in before baking. This outer layer of sweetness not only tastes and looks yummy, but helps create that outer crust that breaks while baking allowing the chewy inside to peak through.

[ Out of Brown Sugar? Make your own with my Homemade Brown Sugar Recipe! ]

Why is there molasses in ginger crinkle cookies? Can they be made without? Is there a substitute?

Seeing as this cookie has no egg to bind it, it really is held together by the molasses. It’s a super important ingredient that cannot be replaced. The flavor, texture, and color of this cookie depends on this dark sweet syrup.

If you can’t find it in your local store, I suggest you order some here.

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How do you know when ginger crinkle cookies are done?

I like to shape my crinkle cookies by scooping them into uniform 1 tablespoon balls. It’s really important to make sure each cookie is the same size, as this is one of the things that will help the cookie to bake evenly in the right amount of time, so for this I use my GoodCook Small Cookie Scoop! In addition, I like to bake my cookies on my GoodCook 15 x 10 inch cookie sheet. These cookie sheets are larger than your average, meaning you can bake few batches in less time. They also heat super evenly, creating that perfect crisp bottom.

Crinkle cookies can be deceiving, as they will begin to crackle before they are done. You want to be sure to bake them for the full time directed, as it’s important that the outside of the cookie form a proper crust. The outside of the cookie will only highlight the chewy middle, so do not worry that the cookies are over cooking as they need time to caramelize and toast up on the outside.

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Get the FULL written recipe, with measurements and instructions, on GoodCook!

Watch The Recipe Video!

Submit your own photos of this recipe

6 Images

ShamimaS

Carole Corbett

kcuthill

Honey

Lydiamp

Seema Hazari

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Carole Corbett
1 year ago

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 »

Mayuri
Mayuri
19 days ago

Hi Gemma,
Hope you are doing well in the current circumstances.
I tried the recipe for 18 cookies with the proportionate ingredients. Due to the unavailability of the molasses used honey. However, even after 8 to 9 minutes, the dough did not flatten in the oven and I had to flatten it with a fork. The cookies did bake at the end and tasted amazing with a good texture. Could you pls guide me as to why the dough did not flatten on its own?
Many Thanks!

Best,
Mayuri

Last edited 19 days ago by Mayuri
2 months ago

Hi Gemma,
Can’t wait to try these out.. can you please help me with the ingredients though.. the link isn’t working
Tia
Nupur

Roma
Roma
7 months ago

Hi, can someone help me with the recipe. The link provided doesn’t take me anywhere unfortunately 😞😞 and I really wanna try this out.

Anne
Anne
9 months ago

I’ve made these cookies twice and love them. So delicious! So easy to make. I use molasses, not treacle. I recommend storing these in a cookie tin instead of a plastic container to keep them crunchy, but they are amazing and popular around here.

Elzbakes
1 year ago

So good. Easy to make! And fancy!

Mayanka Khetarpal
Mayanka Khetarpal
1 year ago

Hi Gemma,

Can I use demerara sugar instead of brown sugar ?

Thanks,
Mayanka

Honey
1 year ago

Hi Gemma,
I made r tea batch of this delicious cookies, how long can I keep them on the freezer?
Thanks
Honey

1 year ago

Love these cookies!! I made the dough last night and baked it tonight, it is delicious. Would have shown you the picture of the cookies I took, but don’t know how to post it here.

kcuthill
1 year ago

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.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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