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Gingery Crinkle Cookies

Name: Gingery Crinkle Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 6 servings
Cuisine: American
Ingredients: 0.5 cup Unsalted butter, softened; 1 cup Light brown sugar, packed; 0.25 cup Molasses; 1 large Large egg; 2 cups All-purpose flour; 2 tbsp Ground ginger; 1 tsp Ground cinnamon; 1 tsp Baking soda; 0.5 tsp Salt; 0.5 cup Powdered sugar (for rolling)

Bright, ginger-forward crinkle cookies with a soft, deeply spiced interior and a crackled powdered-sugar crust—perfect for sharing. They lean into the 2025 gingery cookie trend with extra fresh-spice warmth while staying easy to make and highly photogenic.

0.0(0 reviews)

Prep: 20m · Cook: 12m · Total32 mins

DifficultyEasy

Serves6

AuthorJake

Jake's note

"These crinkle cookies are especially lovely for gatherings and cookie swaps—the crackled powdered-sugar tops make every cookie camera-ready. Home bakers will appreciate the straightforward dough and bold ginger flavor that holds up well when made ahead."

Gingery Crinkle Cookies

Gingery Crinkle Cookies are unapologetically bold: this recipe leans into pure ginger flavor so the cookies taste bright and spicy rather than merely sweet. Two tablespoons of ground ginger and a touch of molasses give a warm, layered backbone while light brown sugar keeps the texture tender and slightly chewy. The visual payoff—a snowy powdered sugar crust scored with deep fissures—makes them one of the most photogenic weeknight bakes you can pull off without fuss.

What makes this version work is balance and a couple of small technique choices. A brief 15-minute chill firms the dough just enough to encourage dramatic cracks without slowing the bake, and rolling tablespoon-size balls yields a soft interior with that signature crinkle. These are for people who like their cookies with a lively spice profile—perfect for holiday tins, afternoon tea, or an easy bake-along with friends. Adjust the ginger if you want it softer or dial in extra cinnamon for a rounder, warmer finish.

Plan your timing

Enter your target meal time:

6:23 pm–6:31 pm→Cream butter, sugar, molasses and egg

6:31 pm–6:39 pm→Whisk dry ingredients

6:39 pm–6:47 pm→Combine dough and chill briefly

6:47 pm–6:55 pm→Shape, roll in sugar and bake

Ingredients

Yield

Instructions

Cream butter, sugar, molasses and egg

In a large bowl, beat the softened butter and light brown sugar with an electric mixer until light and fluffy, about 2–3 minutes. Add the molasses and beat until combined, then add the egg and mix until the mixture is glossy and smooth.

For this step

0.5 cupUnsalted butter, softened
1 cupLight brown sugar, packed
0.25 cupMolasses
1 largeLarge egg

Whisk dry ingredients

In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt until evenly distributed. This ensures the raising agent and spices are well blended for consistent flavor and rise.

For this step

2 cupsAll-purpose flour
2 tbspGround ginger
1 tspGround cinnamon
1 tspBaking soda
0.5 tspSalt

Combine dough and chill briefly

Fold the dry ingredients into the wet mixture with a spatula until just combined; the dough should be sticky and cohesive but not overworked. Cover and chill in the refrigerator for 15 minutes to firm up slightly—this helps the cookies hold their crinkle shape while baking.

Shape, roll in sugar and bake

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment. Scoop tablespoon-sized portions of dough, roll each into a ball, then coat thoroughly in powdered sugar before placing 2 inches apart on the prepared sheets. Bake for 10–12 minutes until crinkles have spread and tops show fissures, then cool on the sheet 5 minutes and transfer to a rack to finish cooling.

For this step

0.5 cupPowdered sugar (for rolling)

Tips from the kitchen

Use room-temperature butter

Soft butter creams with the brown sugar to trap air for a lighter cookie—too-cold butter won't incorporate well and too-warm butter makes the dough greasy.

Chill briefly, not long

A 15-minute chill firms the dough so crinkles form during baking; chill longer only if your kitchen is very warm, but let dough soften slightly before scooping.

Pack brown sugar firmly

Lightly pack the brown sugar into the measuring cup so you get the intended moisture and chew from the molasses in the sugar.

Double-coat in sugar

Roll each ball once, then press and roll again to get an even powdered-sugar layer that highlights contrast as the dough expands.

Watch timing closely

Bake until the tops show fissures but still look slightly underdone in the center; residual heat will finish them and keep the interior soft.

Variations & substitutions

Gluten-free swap

Replace the all-purpose flour with a 1:1 GF flour blend that contains xanthan gum, and slightly rest the dough 10 minutes to hydrate before scooping.

Spicy citrus twist

Add 1 teaspoon finely grated orange zest and swap 1/2 teaspoon of ground ginger for 1/2 teaspoon ground cardamom to brighten and layer the spice.

Vegan molasses cookies

Use a vegan butter and replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water), but chill the dough longer to firm it for rolling.

Chocolate-ginger version

Replace 1/4 cup of flour with Dutch-process cocoa powder and add 1/4 cup mini chocolate chips for a bittersweet, ginger-chocolate contrast.

Storage & make-ahead

Store cooled cookies in an airtight container at room temperature for up to 5 days, layering parchment between stacks to preserve the powdered-sugar crust. For longer storage, freeze baked cookies in a single layer on a sheet then transfer to a freezer bag for up to 3 months, thawing at room temperature. You can also freeze unbaked, rolled, powdered-sugar-coated dough balls on a tray and finish baking from frozen, adding 1–2 extra minutes to the bake time.

What to serve with it

These cookies pair beautifully with robust black tea (Earl Grey or Assam) or a spiced latte to echo the ginger notes, and stand up well to a small cup of espresso for contrast. For a party, plate them with sliced candied ginger and segmented citrus to highlight the spice, or tuck into gift tins layered with parchment and a sprig of rosemary for an aromatic touch.

Frequently asked questions

Why did my cookies spread too flat?

Over-soft butter, under-measured flour, or dough left warm can all cause excess spreading; chill the dough briefly and ensure flour is measured properly (spoon and level).

Can I substitute molasses?

Dark corn syrup will provide moisture but not the same depth; for closest flavor use blackstrap or unsulphured molasses—light molasses will give a milder result.

Dough too sticky to roll — help?

Chill the dough another 10–20 minutes and lightly flour your hands; if still sticky, scoop with a spoon or cookie scoop and roll gently using a powdered-sugar-dusted surface.

My powdered sugar lost its whiteness in the oven—why?

If the powdered sugar melts into the surface rather than cracking, either it wasn't coated thickly enough or the oven was too hot; double-coat the balls and bake at the recommended temperature.

Can I make the dough ahead?

Yes—dough keeps in the refrigerator for up to 48 hours and develops flavor, or freeze shaped, sugared balls for up to 3 months and bake from frozen, adding a couple of minutes to the bake time.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

6 servings

Step 1: Cream butter, sugar, molasses and egg

Unsalted butter, softened0.5 cup
Light brown sugar, packed1 cup
Molasses0.25 cup
Large egg1 large

Step 2: Whisk dry ingredients

All-purpose flour2 cups
Ground ginger2 tbsp
Ground cinnamon1 tsp
Baking soda1 tsp
Salt0.5 tsp

Step 4: Shape, roll in sugar and bake

Powdered sugar (for rolling)0.5 cup

Nutrition Facts

Per serving: 2 cookies (70g)

Calories298

Total Fat11.1g

Saturated Fat6.4g

Trans Fat0g

Polyunsaturated Fat0.2g

Monounsaturated Fat0.5g

Total Carbohydrates47.4g

Dietary Fiber0.3g

Total Sugars29g

Protein3.1g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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