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Holiday Crinkle Cookies

These crackle cookies have become my favorite holiday treat because I've figured out all the little tricks like how that fifteen minute rest time is crucial for letting the flour absorb the wet ingredients and transform that brownie like batter into perfectly rollable dough and what makes them really special is how rolling them in both granulated and powdered sugar creates that beautiful crackled look while adding extra sweetness and texture plus they freeze beautifully for up to three months and they're perfect for cookie exchanges and holiday gifts and the kids love helping roll them in the sugar which makes it a fun family project and everyone always asks for the recipe.

Featured in Reliable Dessert Recipes.

Chef Zaho
Updated on Fri, 10 Jan 2025 20:24:36 GMT
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A stack of cracked brown cookies dusted with powdered sugar is placed on a white surface, with festive decorations in the background. Pin it
A stack of cracked brown cookies dusted with powdered sugar is placed on a white surface, with festive decorations in the background. | alicesrecipes.com

My holiday baking tradition started with these gingerbread crinkle cookies one December afternoon when I was craving something different from the usual sugar cookies. The aroma of ginger and spices filled my kitchen and suddenly it felt like Christmas had arrived. Now my family knows the holiday season has officially begun when they spot these cookies cooling on the rack.

Cookie Magic

These cookies never fail to make me smile. The way they transform in the oven creating those beautiful snowy cracks is like watching winter magic happen. I snuck in a touch of cocoa powder which adds this amazing depth that keeps everyone guessing. They've become my signature contribution to our neighborhood cookie exchange where they disappear faster than snowflakes.

What Goes In The Bowl

  • All-Purpose Flour: Forms the base of the cookie dough.
  • Ground Ginger, Cloves, and Cinnamon: Key spices for the warm gingerbread flavor.
  • Cocoa Powder: Enhances the flavor and texture.
  • Baking Powder and Baking Soda: Help the cookies rise and crackle.
  • Kosher Salt: Balances the sweetness.
  • Brown Sugar: Provides sweetness and moisture.
  • Eggs: Bind the dough together.
  • Vanilla Extract: Adds flavor depth.
  • Molasses: Key to achieving the classic gingerbread taste.
  • Unsalted Butter: Melted for easy incorporation.
  • Granulated and Powdered Sugar: Used for the signature crinkle coating.

Creating Cookie Joy

Prep the Oven
Preheat the oven to 325°F (160°C). Line two baking sheets with parchment paper.
Mix Dry Ingredients
Combine flour, spices, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Whisk to blend.
Prepare Wet Ingredients
In a large bowl, whisk brown sugar, eggs, and vanilla until frothy. Stir in melted butter and molasses until smooth.
Combine and Rest
Gradually mix the dry ingredients into the wet mixture until fully incorporated. Let the dough rest for 15 minutes to firm up.
Roll and Coat
Scoop tablespoon-sized portions of dough. Roll in granulated sugar, then powdered sugar to coat completely.
Bake
Place sugar-coated dough balls on baking sheets. Bake for 12 minutes, until the tops are cracked but slightly underdone in the center.
Cool
Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
A close-up of three powdered sugar-dusted cookies on an elegant plate, with festive decorations in the background. Pin it
A close-up of three powdered sugar-dusted cookies on an elegant plate, with festive decorations in the background. | alicesrecipes.com

My Cookie Secrets

That little rest before rolling makes all the difference in handling the dough. I always raid my spice cabinet for fresh spices around the holidays it's worth it for these cookies. Trust me when I say to pull them out while they still look slightly underdone the centers will set up perfectly as they cool. And don't skip that first roll in granulated sugar it helps create that gorgeous powdered sugar coating.

Planning Ahead

Sometimes I make the dough the night before and let it chill in the fridge. Just remember to bring it back to room temperature before rolling. These beauties stay fresh for about a week in an airtight container but they rarely last that long in my house. When I'm really on top of things I'll make extra and freeze them for surprise holiday visitors.

Perfect Pairings

There's nothing quite like dunking these cookies in a mug of hot cocoa on a cold winter evening. They're always the first to go on holiday cookie platters and make the sweetest homemade gifts. I love watching people's faces light up when they take their first bite with a cup of coffee or festive eggnog.

Frequently Asked Questions

→ Why does the dough need to rest for 15 minutes?
The resting time allows the flour to absorb the wet ingredients, thickening the batter from brownie-like consistency to a rollable dough. This step is crucial for shaping the cookies properly.
→ Why roll in both granulated and powdered sugar?
The granulated sugar helps prevent sticking while shaping the cookies, and the powdered sugar creates the distinctive crackled appearance when baked. Both sugars add extra sweetness and texture.
→ How do I know when the cookies are done?
The cookies will look slightly raw in the cracks when done after 12 minutes. Don't overbake - they'll continue setting up as they cool on the cookie sheet.
→ Can I freeze these cookies?
Yes, these cookies freeze well for up to 3 months. Let them cool completely before freezing, and store them with parchment paper between layers to prevent sticking.
→ Why is my dough sticky?
The dough is naturally a bit sticky. Use a spoon to drop it into the granulated sugar first, then roll it. The sugar coating helps make it easier to handle.

Gingerbread Crinkle Cookies

Chewy gingerbread cookies rolled in sugar and powdered sugar to create beautiful cracks when baked. A perfect blend of holiday spices in every bite.

Prep Time
10 Minutes
Cook Time
12 Minutes
Total Time
22 Minutes
By: Fati Zaho

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 20 Servings (20 cookies)

Dietary: Vegetarian

Ingredients

01 2 ¼ cup all purpose flour.
02 2 teaspoons ground ginger.
03 ¾ teaspoon ground cloves.
04 1 teaspoon ground cinnamon.
05 1 tablespoon cocoa powder.
06 1 teaspoon baking powder.
07 ¼ teaspoon baking soda.
08 ½ teaspoon kosher salt.
09 1 ½ cups packed brown sugar.
10 2 eggs.
11 1 teaspoon vanilla extract.
12 ¼ cup molasses.
13 4 tablespoons melted butter, unsalted.
14 ½ cup granulated sugar.
15 ½ cup powdered sugar.

Instructions

Step 01

Preheat oven to 325ºF and line 2 cookie sheets with parchment paper.

Step 02

Combine flour, spices, cocoa powder, baking powder, baking soda, and salt.

Step 03

Whisk brown sugar, eggs, and vanilla until frothy. Add butter and molasses.

Step 04

Combine wet and dry ingredients, let rest 15 minutes to thicken.

Step 05

Place granulated sugar and powdered sugar on separate plates.

Step 06

Scoop dough, roll in granulated sugar first, then powdered sugar.

Step 07

Bake 12 minutes until crackled but still soft in cracks. Cool on sheet.

Notes

  1. Dough will be sticky like brownie batter before resting.
  2. Use spoon to transfer dough to sugar for easier handling.
  3. Makes about 24 cookies, 12 per sheet.

Tools You'll Need

  • Cookie sheets.
  • Parchment paper.
  • Mixing bowls.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy.
  • Wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 176
  • Total Fat: 3 g
  • Total Carbohydrate: 36 g
  • Protein: 2 g