Gingerbread Crinkle Cookies

These taste the best when they are fresh from the oven so if possible, plan to make these the day of your event or party. Remember though, while you're planning your cookie baking, that the dough needs to be placed in the freezer until hard. I recommend making the dough the day before and leaving in the freezer overnight. They can be stored up to a week, if you keep them in an airtight container and keep them at room temperature.

Prep Time:
30 mins
Cook Time:
15 mins
Additional Time:
2 hrs 10 mins
Total Time:
2 hrs 55 mins
24 cookies


  • 1 ½ sticks unsalted butter

  • 3 cups all-purpose flour

  • ¾ cup packed dark brown sugar

  • 1 tablespoon ground cinnamon

  • 1 tablespoon ground ginger

  • ¾ teaspoon baking soda

  • ½ teaspoon ground cloves

  • ½ teaspoon salt

  • ¾ cup molasses

  • 2 tablespoons whole milk

  • ½ cup white sugar

  • ½ cup powdered sugar


  1. Let butter sit on the counter until slightly softened but still cool, 10 to 15 minutes. Cut into 1/2-inch cubes.

  2. Mix flour, brown sugar, cinnamon, ginger, baking soda, cloves, and salt in a large bowl with an electric mixer until combined. Add the butter pieces and mix on medium-low speed until the mixture is sandy and resembles fine meal.

  3. Reduce the mixer speed to low and gradually add molasses and milk; mix until dough is evenly moistened. Increase speed to medium and mix until thoroughly combined.

  4. Transfer dough to a work surface and divide in 2 equal pieces. Shape each piece into a ball, wrap in plastic, and refrigerate until firm, 2 to 8 hours.

  5. When ready to bake, preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

  6. Remove one piece of dough from the refrigerator. Pinch off small pieces of dough and roll into 2-inch diameter balls. Do not overwork the dough as it will get too warm. If the dough becomes too warm, rewrap it in plastic wrap and return to the refrigerator until chilled.

  7. Roll balls in white sugar until coated, then roll in powdered sugar until coated. Place 1 inch apart on the prepared baking sheets.

  8. Bake in the preheated oven until cookies are set in the centers, about 12 minutes; be careful not to overbake. Cool on the baking sheet for 2 minute before removing to a wire rack to cool, 8 to 10 minutes more.

Nutrition Facts (per serving)

192 Calories
6g Fat
34g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 192
% Daily Value *
Total Fat 6g 8%
Saturated Fat 4g 19%
Cholesterol 15mg 5%
Sodium 95mg 4%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 2%
Total Sugars 19g
Protein 2g
Vitamin C 0mg 1%
Calcium 36mg 3%
Iron 1mg 7%
Potassium 184mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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