Gingerbread Crinkle Cookies

Happy Monday! Here is a new recipe for my cookie lovers. These gingerbread cookies are different because they have a crackle cookie effect on top which is made with powdered sugar.

Let’s start with the recipe and don’t forget to follow me on Instagram because I just posted the video of how i made these cookies. CLICK HERE.

Yield about 24 regular size cookies


2 and 3/4 cups all-purpose flour

2 teaspoon baking soda

1/2 teaspoon salt

3 and 1/2 teaspoon ground ginger

2 teaspoon ground cinnamon

1/8 teaspoons ground nutmeg

1 cup vegetable oil

1 and 1/2 cups white granulated sugar

1/3 cup dark molasses

1 teaspoon vanilla extract

2 large eggs at room temperature

1 and 1/2 cups powdered sugar


1.- In a small bowl mix: flour, baking soda, salt, ginger, cinnamon and nutmeg. Mix and set aside.

2.- In another bowl and using an electric mixing mix in medium-high the oil with sugar for about 1 minute. Then, add molasses and mix for another 30 seconds. Add in eggs one by one mixing well after each addition. Add vanilla extract and mix for another minute.

3.- With the mixer in low speed, add in dry ingredients and mix until you can’t see any leftover flour.

4.- Cover your bowl with plastic wrap and chill your dough in the freezer for at least 4-5 hours or overnight. This step is very important because your dough is very sticky and you won’t be able to work with it just the way it is right now.

After 4-5 hours or next morning:

Take out your chilled bowl from the fridge.

5.- Preheat oven to 350 F and line baking sheets with parchment paper. Set aside.

6.- With the help of a spoon or a small cookie scoop and the palm of your hands make small cookie balls, roll them into the bowl with powdered sugar and place them on top of your prepared baking sheets. Please, allow a good space between each cookie because they will spread.

When you coat your cookie balls into the powdered sugar, be sure you coat them good,you need a thick white layer.

7.- Place cookie sheet into the oven and bake for 12 minutes. Your cookies will spread and will keep some of the powdered sugar on top.

8.- Let them cool completely and enjoy. The edges will be chewey and the middle soft. Really good good cookies!