These Quick Gingerbread Crinkle Cookies are soft, spiced, and perfect for holiday baking without the long chill time. Ready in about 30 minutes, they’re full of cozy molasses and ginger flavor, rolled in powdered sugar for that signature crinkle top. Tested twice to ensure a chewy middle and crisp edges.
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Quick Gingerbread Crinkle Cookies 2025
- Total Time: 24 minutes
- Yield: 24 cookies 1x
Description
Soft, spiced gingerbread crinkle cookies with cozy molasses and warm ginger—ready in about 30 minutes. Chewy middles, crisp edges, classic powdered sugar cracks. Tested twice; chilling 10–15 minutes gives extra-thick cookies.
Ingredients
- 2 1/4 cups (280 g) all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (150 g) packed brown sugar
- 1/3 cup (80 ml) molasses
- 1/3 cup (80 ml) vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup (60 g) powdered sugar, for rolling
Instructions
- Mix the dough: Whisk flour, spices, baking soda, and salt. In another bowl, whisk brown sugar, oil, molasses, egg, and vanilla. Stir wet into dry until a soft dough forms.
- Shape & coat: Scoop 1 Tbsp portions, roll into balls, coat generously in powdered sugar, and space 2 inches apart on a parchment-lined baking sheet.
- Bake: Bake at 350°F (175°C) for 12–14 minutes, until crackled and set at the edges. Cool 5 minutes on the pan, then move to a rack.
Notes
Swaps: Use a 1:1 gluten-free flour with xanthan gum. Dough can chill up to 48 hours; rest at room temp 10 minutes before scooping. For thicker cookies, chill 10–15 minutes before baking.
- Prep Time: 10 minutes
- Cook Time: 12–14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 5 mg
Keywords: quick gingerbread crinkle cookies, gingerbread cookies, holiday baking, crinkle cookies, molasses cookies, chewy cookies, easy Christmas cookies, one-bowl cookies
Ingredients
Yields: 24 cookies | Prep: 10 mins | Bake: 12–14 mins
- 2 ¼ cups (280 g) all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup (150 g) brown sugar, packed
- ⅓ cup (80 ml) molasses
- ⅓ cup (80 ml) vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- ½ cup (60 g) powdered sugar (for rolling)
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Use oil or plant butter | No dairy in the base recipe, already dairy-free |
| Gluten-free | Use 1:1 gluten-free flour blend | Choose one with xanthan gum for best texture |
| No alcohol/pork | N/A | Recipe contains none |
| Pantry substitute | Use honey instead of molasses | Lighter flavor, slightly less spicy |
Step-by-Step Instructions
- Mix the dough
Whisk flour, spices, baking soda, and salt. In another bowl, whisk sugar, oil, molasses, egg, and vanilla. Combine wet and dry ingredients until smooth. - Shape & coat
Scoop 1 tablespoon dough balls, roll in powdered sugar, and place 2 inches apart on a parchment-lined baking sheet. - Bake & cool
Bake at 350°F (175°C) for 12–14 minutes, until cracks form and edges set. Cool 5 minutes before transferring to a rack.
Pro Tips & Variations
- Chill dough 15 minutes for thicker cookies.
- Add 2 tbsp cocoa powder for a chocolate twist.
- Sprinkle coarse sugar before baking for sparkle.
- For stronger spice, double the ginger.
- Store at room temp up to 5 days.
- Freeze unbaked dough balls up to 2 months.
Serving Suggestions
- Pair with chai or hot cocoa.
- Pack in holiday tins for gifting.
- Crumble over vanilla yogurt or ice cream.
- Add to cookie trays for variety.
Storage & Reheating
- Refrigerate: Up to 5 days in airtight container.
- Freeze: Up to 2 months. Thaw at room temp.
- Reheat: 275°F (135°C) for 3–5 mins for that “just baked” feel.
- Food safety: Always cool fully before storing to prevent condensation.
FAQs
Q1: Can I make the dough ahead?
Yes, chill up to 48 hours. Let it soften slightly before scooping.
Q2: Why didn’t my cookies crack?
The dough may be too warm. Chill briefly or roll heavily in powdered sugar.
Q3: Can I reduce sugar?
Reduce brown sugar by up to ¼ cup, but cookies will be less chewy.
Nutrition (per serving)
Calories: 110; Protein: 1g; Carbs: 18g; Fat: 4g; Sugar: 10g; Fiber: 0.5g