Christmas Ginger Crinkles — A Classic Holiday Cookie

These ginger crinkles are my favorite Christmas cookie. Warm, spicy and perfectly chewy, they capture everything I love about holiday baking. The combination of ginger, cinnamon and molasses creates a comforting flavor that feels like the season in every bite. They’re simple to prepare, freeze well for batch baking, and make excellent gifts or treats to enjoy alongside a cup of tea or hot cocoa.

Why these cookies work

The dough is straightforward and easy to handle after a short chill. Chilling firms the butter and makes the dough easy to roll into uniform balls, which produces consistent cookies. These bake up with cracked tops, a lightly crisp exterior and a tender, chewy interior. The ginger and molasses add depth of flavor and a little warmth that’s especially welcome after a big holiday meal.

If you like, roll the dough balls in plain or colored sugar before baking for a festive finish. For an extra-special touch, you can dip half of each cooled cookie in melted dark, milk or white chocolate. Either way, they’re crowd-pleasers that have been a staple in my holiday cookie tins for decades.

Tips for best results

• Chill the dough for at least one hour so it is easy to roll. You can refrigerate the dough for 2–3 days before baking if needed.
• Roll uniform 1 1/4-inch balls so cookies bake evenly and spread predictably.
• Watch closely in the oven — remove when the tops are cracked but the centers still look soft. Cookies will firm up as they cool.
• Store cooled cookies in an airtight container at room temperature to retain chewiness.

Recipe — Christmas Ginger Crinkles

Makes: 38–40 cookies

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 cup packed dark brown sugar
• 1 extra-large egg
• 1/2 cup unsulphured molasses
• 2 1/2 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• About 3/4 cup granulated sugar or holiday-colored decorative sugar for rolling

Directions

1. Preheat the oven to 350°F (175°C) when you are ready to bake.
2. In a large mixer bowl, beat the softened butter and dark brown sugar until creamed. Beat in the egg and the molasses, scraping the bowl as needed. The batter may look slightly curdled — this is normal.
3. Stir in the flour, baking soda, cinnamon, ginger and cloves until just combined.
4. Transfer the dough to plastic wrap, wrap tightly and chill for at least one hour. The dough can be refrigerated for 2–3 days if you’re preparing ahead.
5. When the dough is chilled, roll into 1 1/4-inch balls and roll each ball in granulated or decorative sugar. Place the dough balls on ungreased baking sheets about 2–3 inches apart to allow for spreading.
6. Bake in the preheated oven for 12–14 minutes, or until the tops are cracked but the centers still appear soft. Remove the cookies to cooling racks; they will firm up as they cool.
7. Once cool, store cookies in an airtight container. They remain chewy on the inside with a slightly crisp edge.

Serving and variations

These ginger crinkles are perfect on a holiday cookie platter, as a thoughtful homemade gift, or as a cozy treat with coffee or hot chocolate. For variation, try rolling the dough in orange sugar for a citrus hint, or dip half of each cooled cookie in melted chocolate for a richer finish.

Enjoy these classic, spiced cookies any time of year — they’re not just for Christmas. Happy baking and stay warm!