When I say perfect - I mean it. These Gingerbread Crinkle Cookies are like a soft, pillowy cloud of gingerbread. It's a spiced cookie rolled in both granulated sugar and powdered sugar to show off that crinkly top. Eating "just one" cookie won't be enough.
This Christmas and holiday season, I have really been embracing the flavors of the season. Clearly, my favorite right now is Gingerbread. I do love a white chocolate and peppermint combo or even eggnog, but I have been obsessed with all things gingerbread.
And, when it comes to cookies, I always lean on the side of soft and chewy, rather than crisp and crunchy. My mom and brother want a crisp edge. My husband and I want a soft and chewy cookie, and well, my dad... just loves any cookie. No matter what way you prefer your cookie, these will put a smile on your face.
A friend stopped by not long after I had pulled these cookies from the oven, and her words were "they are so good! Like a gingerbread cloud that melts in your mouth." I'm pretty sure that sums up the goodness of this cookie pretty well.
Ingredients You'll Need for Gluten Free Gingerbread Crinkle Cookies
- unsalted butter, room temperature
- light brown sugar
- unsulphured molasses
- vanilla extract
- an egg, room temperature
- brown rice flour : this gives our gluten free cookie its structure
- tapioca starch : this helps keep our cookie tender, while still being gluten free
(If you are not in need of a gluten free recipe, see the recipe notes below. Swap the gluten free flours for 2 1/3 cup all purpose flour)
- baking soda & baking powder
- ground cinnamon
- ground ginger
- ground cloves
- ground cardamom
- ground nutmeg
- kosher salt
- granulated sugar : for rolling the cookie dough balls in first
- powdered sugar : for the final coating on the cookie dough ball before baking
How to Make Perfect Gingerbread Crinkle Cookies
Preheat the oven to 350°F and line two baking sheets with parchment paper. Set aside.
In a stand mixer with a paddle attachment, beat the butter and brown sugar together until light and fluffy, about 2 minutes.
Add the molasses and vanilla extract and mix until combined. Add the egg. Beat well.
In a separate bowl, stir together the flour, baking soda, baking powder, cinnamon, ginger, cloves, cardamom, nutmeg and salt.
Add the dry ingredients to the wet and beat until combined and no streaks of flour remain.
Chill dough in the freezer for 15-20 minutes, or alternatively refrigerate for 2 hours or overnight. (This makes it easier to work with and helps the cookies bake properly.)
Use a medium-sized cookie scoop to scoop chilled dough into about 1 ½ tablespoon portions. Roll the dough into round balls and roll each in granulated sugar first, coating each one. Then roll in the powdered sugar until fully coated. Place cookies two inches apart on the lined baking sheets.
Bake for 10-12 minutes, or until the cookies have puffed up, crinkled, and are set on the edges but still gooey in the middle. They will continue to cook as they cool. Allow to cool completely before using a spatula to transfer to a cooling rack. Enjoy!
Do I Have to Chill the Dough?
Yes! I know it's tempting to just bake right after mixing the dough together, but the flours need time to hydrate (even if they're not gluten free.)
This also helps to make the rolling process easier and much less messy. The butter also needs time to firm up a bit so that the cookies will bake properly. We don't want flat and thin cookies.
Can I Freeze These Cookies?
Freezing Raw Dough: Of course. You can freeze the sugar coated cookie dough balls individually on a baking sheet until solid. Pop them into a container or ziplock bag, label with the contents, the date they were made, and baking instructions, and stick back in the freezer to bake at a later date. Store the dough in the freezer for up to 4 months.
Simply bake the cookies as directed, but if baking from fully frozen, you might need to bake them a few minutes longer than stated on the recipe.
Freezing Baked Cookies: Alternatively, you can bake the cookies as directed and freeze them in a container or ziplock bag labeled with the contents and date they were made. Store these baked cookies in the freezer for up to 4 months. Simply thaw a cookie when you're ready to enjoy.
Brew a Cup of Gingerbread Masala Chai
Helpful Cookie Making Tools
- a stand mixer: my go-to is always Kitchen Aid
- a rubber spatula: here's my very favorite one. I have it in many colors, and I've never found a better spatula.
- parchment paper sheets: for easy prep and cleanup
- baking sheets : Nordic Ware makes the best baking sheets.
Shop all of my favorites for making cookies here on Amazon.
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Cookie Recipes to Add to Your Holiday Baking List
Gluten Free Biscotti are such a delicious treat and so easy to pull together to impress a crowd, and they’re so versatile. Double Chocolate, Blueberry Orange and Pistachio, or Cranberry Bliss Biscotti with white chocolate, cranberries, and orange zest are ready for your baking pleasure! They're so good, easy, and make a perfect addition to any baked good box or cookie swap menu. Oh, and they're all gluten free.
Can't decide between cake or cookies? I'm here to tell you that you don't have to. These Gluten Free Coffee Cake Cookies are the perfect collaboration of the two. They're soft, tender, and packed with flavor. They taste just like coffee cake, even down to the streusel topping. Come on, yuuum! Recipe modifications are available to make gluten free or regular cookies.
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