There’s nothing quite like the smell of gingerbread cookies baking in the oven as the holidays approach. These Soft and Spiced Gingerbread Crinkle Cookies bring together just the right amount of warmth, sweetness, and festive charm. With a crackly, snow-dusted top and a chewy center, they’re the kind of cookie I love making to cozy up with during the winter months.

Why You’ll Love This Recipe

I like these cookies because they’re soft, flavorful, and perfectly spiced with cinnamon, ginger, and cloves. Rolling the dough in powdered sugar before baking gives them that classic crinkle look, and they come out looking like they’ve been dusted with fresh snow. They’re also simple to make, and chilling the dough means I can prepare them ahead of time and bake when I’m ready.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup packed brown sugar
1/4 cup molasses
1 large egg
1 teaspoon vanilla extract
1/2 cup granulated sugar (for rolling)
1/2 cup powdered sugar (for rolling)

Directions

In a medium bowl, I whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt.
In a large mixing bowl, I beat the softened butter and brown sugar until light and fluffy. I mix in the molasses, egg, and vanilla until smooth.
I gradually add the dry ingredients to the wet ingredients, mixing until just combined.
I cover the dough and refrigerate for at least 2 hours, or overnight for best results.
When ready to bake, I preheat the oven to 350°F and line baking sheets with parchment paper.
I scoop about 1 tablespoon of dough, roll it into a ball, then coat it first in granulated sugar and then in powdered sugar.
I place the dough balls 2 inches apart on the baking sheets.
I bake for 10–12 minutes, until the cookies are set at the edges but still soft in the center.
I let them cool on the pan for 5 minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 30 cookies.

Prep Time: 20 minutes (plus chilling time)
Chill Time: 2 hours or overnight
Bake Time: 12 minutes
Total Time: 2 hours 32 minutes
Servings: 30 cookies

Variations

Sometimes I add a pinch of black pepper for a spicier gingerbread flavor.
A drizzle of white chocolate makes them look even more festive.
I’ve used gluten-free all-purpose flour with success, keeping the same chewy texture.
For a citrus twist, I add 1 teaspoon of orange zest to the dough.

Storage/Reheating

I store the cooled cookies in an airtight container at room temperature for up to 5 days. They also freeze beautifully—either baked or as dough balls—so I can bake them fresh whenever I want. To refresh them, I warm the cookies in the microwave for about 10 seconds to bring back their softness.

FAQs

Why do I need to chill the dough?

I chill the dough to help the cookies hold their shape and get the best crinkle effect when baking.

Can I skip rolling them in granulated sugar before powdered sugar?

I like using both because the granulated sugar helps the powdered sugar stick and creates a better texture.

Do these cookies taste more sweet or spicy?

They’re a perfect balance—the molasses and sugar bring sweetness, while the ginger and cloves add warmth and spice.

Can I freeze the dough?

Yes, I freeze the dough balls after rolling them in sugar. I just bake them straight from the freezer, adding an extra minute or two to the baking time.

How do I keep the powdered sugar coating from melting into the cookie?

I roll the dough generously in powdered sugar, making sure it’s fully coated. The heavier the coating, the better the crinkle effect.

Conclusion

These Soft and Spiced Gingerbread Crinkle Cookies are one of my favorite holiday traditions. I love the way they look like little snow-dusted gems, and their chewy, warmly spiced flavor always reminds me of cozy winter nights. Whether I’m baking them for a party, gifting them, or simply enjoying them with tea by the fire, they’re a festive cookie I come back to year after year.

Soft and Spiced Gingerbread Crinkle Cookies