Gingerbread Crinkle Cookies for the Holiday Cookie Swap
Every December, I find myself eagerly looking forward to one of my favorite traditions—the holiday cookie swap. There’s nothing quite like gathering with friends and family, exchanging tins of homemade treats, and sampling the flavors of the season.
While classics like sugar cookies and snickerdoodles always make an appearance, I’ve found that these Gingerbread Crinkle Cookies are the ones people reach for first. They’re festive, spiced, and coated in a snowy layer of powdered sugar that makes them look like they just came from Santa’s workshop.
What I love most is that they’re soft and chewy on the inside with a slight crispness on the edges—exactly what you want in a gingerbread cookie. Plus, they’re easy enough to whip up in under an hour, yet impressive enough to proudly trade at any cookie swap.
Trust me: bring these, and they’ll be the first cookies to disappear from the table.
Why You’ll Love This Recipe
1. Classic Gingerbread Flavor
These cookies pack the perfect blend of molasses, cinnamon, ginger, and cloves—warm, spicy, and deeply comforting.
2. Festive Crinkle Look
Rolled in powdered sugar before baking, they naturally crackle into a snow-dusted design that looks bakery-worthy.
3. Soft & Chewy Texture
The centers stay tender while the edges crisp up slightly, making every bite perfectly balanced.
4. Easy to Make
No fancy equipment required—just a bowl, spoon, and a baking sheet. From mixing to baking, they’re ready in about 30 minutes.
5. Perfect for Sharing
They’re sturdy enough to pack in tins and transport, making them an ideal choice for cookie swaps or gifting.
Ingredients
- 3 tbsp unsalted butter, softened
- 2 tbsp packed brown sugar (light or dark)
- 2 tbsp white sugar
- 1/4 tsp vanilla extract
- 1 egg yolk
- 1 tbsp unsulphured molasses
- 1/2 cup all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1/4 tsp kosher salt
- Powdered sugar (for rolling)
Instructions
- In a medium bowl, cream butter, brown sugar, and white sugar with a fork or spatula until smooth.
- Stir in egg yolk, vanilla, and molasses until well combined.
- Add flour, baking soda, cinnamon, ginger, cloves, and salt. Mix until a dough forms.
- Chill dough for 20 minutes to help prevent spreading.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop dough into 2 balls (or smaller portions if making more cookies). Roll generously in powdered sugar.
- Bake 11–14 minutes, until edges are set and centers are just done.
- Let cookies cool on the baking sheet for 10 minutes before transferring to a rack.
Assembly
No frosting or decoration is necessary—the powdered sugar coating creates a naturally beautiful crinkle finish. For cookie swaps, place them in festive tins lined with parchment or in clear gift bags tied with ribbon.
Mistakes to Avoid
- Not chilling the dough: Skipping this step may cause the cookies to spread too much.
- Skimping on powdered sugar: A light coating won’t create that snowy crinkle effect—coat generously.
- Overbaking: The cookies should be slightly soft in the center when removed; they’ll set as they cool.
- Using blackstrap molasses: It’s too bitter; stick with unsulphured molasses for the best flavor.
Expert Tips
- For extra holiday flair, add a pinch of nutmeg to the spice mix.
- If making a bigger batch for a swap, simply multiply the recipe—it scales easily.
- Roll cookies twice in powdered sugar for an even bolder crinkle look.
- Pair them with hot cocoa or mulled cider for the ultimate cozy treat.
FAQs
1. Can I make these cookies ahead of time?
Yes, the dough can be chilled for up to 48 hours. Just roll in powdered sugar before baking.
2. How should I store them?
Keep in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.
3. Can I make them smaller for swaps?
Absolutely! Scoop 1 tbsp portions for bite-sized cookies. Reduce bake time to 9–11 minutes.
4. Why didn’t my cookies crinkle?
This usually happens if the powdered sugar melted into the dough. Make sure the dough is chilled and well coated.
5. Can I double or triple the recipe?
Yes, this recipe scales easily. Just keep the chill time and baking directions the same.
6. Do they ship well for gifting?
Yes! These cookies stay chewy and travel well. Pack with parchment layers in a sturdy tin or box.
Gingerbread Crinkle Cookies
Ingredients
Method
- Mix dry ingredients: In a medium bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Set aside.
- Cream butter & sugar: In a large bowl, beat butter and brown sugar until light and fluffy. Add molasses, egg, and vanilla; mix until well combined.
- Combine: Gradually add dry ingredients to wet, mixing until dough forms. Cover bowl and chill for at least 1 hour (or overnight for best flavor).
- Preheat oven: 350°F (175°C). Line two baking sheets with parchment paper.
- Shape cookies: Scoop dough into 1-inch balls. Roll each ball first in granulated sugar, then in powdered sugar until generously coated.
- Bake: Arrange cookies 2 inches apart on baking sheets. Bake 9–11 minutes, until tops crackle and edges are set but centers are still soft.
- Cool: Allow cookies to rest on baking sheet 5 minutes before transferring to a wire rack to cool completely.
