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Gingerbread Crinkle Cookies

It’s National Cookie Day! As if I needed another reason to bake cookies during the Christmas season. Today I tried my hand at crinkle cookies, but not the good old fashioned chocolate ones.

I took my cookie game to the next level and made gingerbread crinkle cookies—and yes, they are as festive and sweet as they sound.

I am just as big a fan of chocolate crinkle cookies as the next person, but I wanted something different and I had my mind set on gingerbread.

There are cut-out gingerbread cookies, gingersnaps, ginger thins, chewy gingerbread cookies, crispy gingerbread cookies, but gingerbread crinkle cookies prove to be a rare find.

I searched endlessly and couldn’t find a recipe that matched up with the cookie I was set on baking. Naturally I took on the challenge and started some recipe testing.

You know a good crinkle cookie when you see it—and eat it. They are covered in powdered sugar with a few gaping cracks exposing the inner parts of a perfectly baked cookie.

To meet the same expectations the chocolate crinkle cookies set, but in gingerbread form, I made a few exchanges to the ingredients.

I found that brown sugar was best suited for the dough as it aids in the chewiness and plays well with the generous portion of molasses I added. Spices are of course necessary to give that flavor gingerbread cookies are known for.


  • 3 cups (375 g) unbleached all-purpose flour
  • 3/4 cup (150 g) dark brown sugar, packed
  • 3/4 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 12 tablespoons (170 g or 1 1/2 sticks) unsalted butter, softened, but still cool, cut into 1/2-inch cubes
  • 3/4 cup molasses
  • 2 tablespoons milk
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (60 g) confectioners’ sugar
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  1. With an electric mixer (either hand or stand) stir together the flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt at low speed until combined, about 20 seconds. Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is sandy and resembles fine meal, about 1 1/2 minutes. Reduce the speed to low and, with the mixer running, gradually add the molasses and milk. Mix until the dough is evenly moistened, about 20 seconds. Increase the speed to medium and mix until thoroughly combined, about 10 seconds.
  2. Scrape the dough onto a work surface; divide it in half. Working with one portion at a time, shape the dough into two round disks. Cover them in plastic wrap and freeze until firm, 20 to 30 minutes. Alternatively, refrigerate the dough 2 hours or overnight.¹
  3. …………………………………….

for full instruction please see : www.ifyougiveablondeakitchen.com

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