Easy Soft Gingerbread Crinkle Cookies Recipe
How could anyone NOT love these gingerbread crinkle cookies? Crispy on top and gooey in the center, these melt-in-your-mouth treats are the crinkle cookies your Christmas platter is missing.
Cookie season is in full swing, but I promise these easy-crinkle cookies are not to be missed. Full of warming spices, the heady aroma fills the home even when you’re mixing the gingerbread spice in the dough.
And once they start to bake, they’ll draw everyone to the kitchen with their tantalizing scent. That’s how you know the chewy crinkle cookies are a total winner!
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THE PERFECT LAST-MINUTE CHRISTMAS COOKIE
Basic pantry ingredients needed
Comes together in no time (or you can make it ahead)
Fills the home with instant holiday spirit with a spice-kissed aroma
Tasty, classic, and the most delicious crinkle Christmas cookies you’ll ever sink your teeth into
HOW TO MAKE GINGERBREAD CRINKLE COOKIES?
Step 1: In a bowl, sift together flour, baking soda, gingerbread spices, and salt.
Step 2: In a separate bowl, whisk together the oil, Greek yogurt, and muscovado sugar.
Step 3: Combine the wet mixture with the dry ingredients to make a nice, soft, crinkle ginger cookie dough.
Step 4: Cover and refrigerate it for at least 1 hour (or up to 3 days if you’re making ahead) until it reaches a firm consistency that’s easy to handle.
Step 5: Preheat the oven and line a baking tray with Silpat or parchment paper.
Step 6: Use an ice cream scoop to portion the dough, and then roll it between your palms to form 1-inch-sized balls.
Step 7: Roll each ball first in granulated sugar ( this is OPTIONAL) and then in powdered sugar to thoroughly coat them.
Step 8: Place the coated dough balls on the prepared baking tray.
Step 9: Bake for 10–12 minutes until the tops are firm to the touch.
Step 10: Allow the cookies to cool on a wire rack before storing them in an airtight container.
Final step: Enjoy your delightful gingerbread crinkle cookies!
GINGERBREAD CRINKLE COOKIE RECIPE NOTES
- The trick to getting perfect crackly top crinkle gingerbread cookies is to chill the dough. While a short half hour is enough, you can refrigerate it for up to 3 days if you want a make-ahead easy Christmas cookie recipe. This chill time helps get the desired "crack" effect.
- Rolling the gingerbread crinkles in granulated sugar first makes sure that the icing sugar is not absorbed into the cookies while they bake. Although optional, I’d recommend not skipping this step.
- Avoid overbaking if you want chewy gingerbread cookies. Remember that they harden as they cool off.
GINGER CRINKLE COOKIES INGREDIENT SWAPS
Flour: All-purpose makes the softest, tenderest gingerbread crinkle cookies, but you can do half whole wheat and half all-purpose flour too!
Sugar: Muscovado sugar lends each soft Christmas cookie a lovely, gooey texture. You can use light or dark brown sugar instead.
Eggs: Substitute the Greek yogurt with 2 eggs.
Oil: Any regular vegetable oil will do, or you can try coconut oil, as I did for my chocolate crinkle cookies.
Spices: You can buy gingerbread spices, but making it at home is just as quick, and the fresh spices have a kick that I simply love. To make it, mix:
- 1.5 teaspoons of ginger powder
- 1.5 teaspoons of cinnamon powder
- 1/2 teaspoon of clove powder
- 1/4 teaspoon of nutmeg powder
- I didn’t have any, but you can also mix in a quarter teaspoon of allspice.
If you don’t want to make old-fashioned ginger crinkle cookies, add 2 tablespoons of cocoa powder to give them a chocolate-y twist.
Or, you can replace a tablespoon of all-purpose flour with instant coffee to make coffee-flavored ginger crackle cookies. Whatever you choose, don’t skimp on the spices. Load the dough with a generous dose.
NEED ANOTHER HOLIDAY COOKIE RECIPE?
Spiced Brown Butter Madeleines
Chocolate Chip Shortbread Cookies
Recipe
Easy Soft Gingerbread Crinkle Cookies Recipe
Ingredients
- 2 cups All-purpose flour
- 1 tsp Baking soda
- 1/4 tsp Sea salt
- 1.5 tsp Ginger powder
- 1.5 tsp Cinnamon powder
- 1/2 tsp Clove powder
- 1/4 tsp Nutmeg, grated
- 1/2 cup Greek yogurt, plain
- 3/4 cup Muscovado sugar You can use brown sugar instead
- 1/2 cup Vegetable oil
- 3-4 tbsp Granulated sugar Optional
- 1/2 cup Icing sugar
Instructions
- In a large bowl, sift together the flour, baking soda, cinnamon powder, ginger powder, clove powder, nutmeg, and salt.
- In another bowl, combine the yogurt with oil and muscovado sugar.
- Pour the wet ingredients into the dry ingredients and mix well, until a soft dough is formed.
- Refrigerate the dough until firm, about 60 minutes.You can refrigerate the dough for up to 3 days at this point or freeze the dough balls for a month. Let the frozen cookie dough balls thaw for 30 minutes before rolling them in icing sugar and baking.
- When you're ready to bake, preheat the oven to 180 C and line a baking tray with Silpat or parchment paper.
- Pour the icing sugar into a shallow bowl. Roll the dough into 1-inch balls and roll the balls in the icing sugar.You can also roll the dough balls in granulated sugar before rolling them in icing sugar. This will prevent the icing sugar from getting absorbed into the dough.
- Place cookies on a baking sheet, being sure to leave space between each of the cookies. Bake for 10-12 minutes or until the tops of the cookies are slightly firm to the touch. The cookies will harden as they cool, so please don't overbake.
- Cool completely on a wire rack before transferring to an air-tight container. Enjoy!
- These cookies will last 10-12 days in an air-tight container.
