Gingerbread Crinkle Cookies
Gingerbread Crinkle Cookies
You are probably already familiar with the traditional chocolate crinkle cookie that shows up on most holiday cookie plates this time of year. Let’s shake things up and make Gingerbread Crinkle Cookies instead!
- Soft Batch Gingerbread M&M Cookies
- Chocolate Crinkle Candy Cane Kiss Cookies
- Chocolate Crinkle Cookies
List of Ingredients
- brown sugar
- dark molasses
- ground nutmeg
- ground cinnamon
- ground ginger
- baking soda
- all purpose flour
- powdered sugar for rolling
How to Make this Recipe – Video
Crinkle Cookies FAQ
Why are my cookies flat?
When it comes to flat cookies, there are a few main causes that I usually find are the culprits. The first thing I always tell people is to double check that the butter they used is actually real butter. So many people are surprised to find that they aren’t really using butter, but rather they are using margarine– which behaves completely differently than butter when it comes to baking. I have found that using margarine in a cookie recipe is a surefire guarantee for flat cookies. So make sure you have real butter!
If you’re using real butter and still getting flat cookies, the next thing you want to check is the temperature of your butter against the recipe’s recommendations. Many of my cookie recipes are fine to start with melted butter. But the majority of cookie recipes out there suggest starting with softened butter (not melted). This makes a big difference.
And if you’re using the right kind of butter at the right temperature, the last thing to troubleshoot is the amount of flour you’re adding to the dough. This may require a little trial and error to get a recipe exactly right. Unfortunately, even though I can tell you exactly how much flour worked for me and how I measured my flour, there will always be some variance from person to person as you measure out flour.
Last but not least… what you bake the cookies on also makes a difference! Did you know that? Different types of metal, the thickness of the baking sheet, parchment paper vs. foil vs. silicone, etc. All these factors make a big difference. I’ve always found that my cookies spread more when I bake them on a silicone baking mat, which is why most recipes call for baking on an “ungreased” cookie sheet. Even though silicone isn’t technically a greased cookie sheet, the concept is the same and causes spreading.
What makes the cookies crinkle?
For crinkles, it’s important that the baking powder is as fresh as possible. This is what will ensure that your crinkles develop those cracks! To check if your baking powder is still active, heat a little bit of water in a small bowl or mug. Sprinkle in baking powder and watch. If it sizzles, it’s still fresh and will work well in your recipe.
How do you store these cookies?
These cookies are best stored in an airtight container at room temperature. They will stay soft and chewy on the inside for several days!
- 1 cup unsalted butter (2 sticks)
- 3/4 cup Dixie Crystals Dark Brown Sugar
- 1/3 cup dark molasses
- 1 egg
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1-1/2 teaspoons ground cinnamon
- 1-1/2 teaspoon ground ginger
- 1 teaspoon baking soda
- 2 3/4 cups all-purpose flour*
- 1/2 cup Dixie Crystals Confectioners Powdered Sugar, for rolling
Click here for the FULL RECIPE on the Dixie Crystal's website.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 178Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 82mgCarbohydrates: 25gFiber: 1gSugar: 14gProtein: 2g