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Gingerbread Crinkle Cookies, warm with spices, soft and slighty chewy, a must have during Christmas or the Holiday Season.
5 from 6 votes
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course cookies, Dessert, edible gift
Cuisine International


  • 2 cups wheat flour
  • 1 cup plain flour all purpose flour
  • ¾ cup brown sugar
  • 170 g salted butter cut into small cubes and chilled
  • 1 tsp baking powder
  • ¼ tsp baking soda soda bi carbonate
  • ¾ cup molasses or use honey, maple syrup, dark corn syrup,golden syrup
  • 2 tbsp milk

For Gingerbread Spice Mixture:

  • 2 tbsp ginger powder
  • 1 tsp cinnamon powder
  • ½ tsp clove powder
  • ½ tsp nutmeg powder

For topping:

  • ½ cup granulated sugar
  • ½ cup icing or confectioners' sugar


Preparation of the Gingerbread Spice:

  • Mix all the spices together.

Preparation of the dough:

  • Sift flours, salt, baking powder, baking soda and gingerbread spice mixture together into a big bowl.
  • Add brown sugar and mix well.
  • Add the butter cubes and rub it into the flour using your finger tips till it resembles bread crumbs.
  • Add the molasses or any substitute you're using and the milk.
  • Bring the mixture together into a the dough till it gets wet. Do not over mix the dough.
  • Divide the dough into two parts. Shape each part into a round disc.
  • Cover each part with cling film and put it in the freezer.
  • In the meantime prepare the baking tray. You can line it with parchment paper or lightly grease it with butter.
  • Preheat the oven to 160ºC.
  • Put the sugar and icing sugar in two different bowls.
  • Take out both the dough parts from the freezer. Put one part in the fridge till required.
  • Using a tablespoon, scoop up the dough and roll it into a ball. Remember do not roll it too much otherwise the dough will become warm.
  • Roll the ball in the sugar and then in the icing sugar.
  • Place it on the baking tray.
  • Repeat steps 11 to 13 with the rest of the dough.
  • Place the balls 1 inch apart.
  • Put the tray in the oven and let the cookies bake for 12-15 minutes.
  • Remove the tray from the oven.
  • Let the cookies cool down for 2-3 minutes on the tray.
  • Put the cookies on a wire rack to cool down completely.
  • Store in an airtight container.
  • Take out the other part of the dough from the fridge and bake the cookies.


  • The cookie dough must be chilled in the freezer for at least 20-30 minutes or until firm or in the fridge overnight.
  • If the dough becomes warm put it back in the fridge.
  • Its best to bake one tray at a time to get the crinkle effect.
  • It is important to roll the dough balls in granulated sugar and then in the icing sugar.
  • Its the sugars on top that helps to dry out the top of the cookie quickly and results in a crack effect.
  • Using both baking powder and baking soda is important as they help in the rise and spread of cookies. 
  • Baking at 150 -160°C is important to get the crinkle effect. If you bake at 180°C, then the top hardens too quickly and doesn't give the cookies a chance to spread. 
Keyword eggfree gingerbread crinkle cookies