Description

Enjoy classic holiday flavors with these Easy Non-Alcohol Alternative Gingerbread Crinkle Cookies. Soft, chewy, and bursting with warm spices like ginger, cinnamon, and cloves, these cookies are coated in powdered sugar to create the signature crinkled look. They’re perfect for festive gatherings or cozy nights by the fire.

Ingredients

Scale

Dry Ingredients

2 ¼ cups (270g) all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 teaspoon baking soda
¼ teaspoon salt

Wet Ingredients

¾ cup (170g) unsalted butter, softened
1 cup (200g) brown sugar, packed
1 large egg
¼ cup (60ml) molasses
2 teaspoons vanilla extract

Coating

½ cup (60g) powdered sugar, for coating

Instructions

Whisk together the dry ingredients: In a medium bowl, combine the all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Whisk thoroughly to blend and set aside.
Cream butter and sugar: In a large bowl, beat the softened unsalted butter and packed brown sugar using an electric mixer on medium speed until the mixture becomes light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl to ensure even mixing.
Incorporate wet ingredients: Reduce the mixer speed and add the molasses, egg, and vanilla extract. Beat until all ingredients are fully incorporated and the mixture is smooth. Scrape down the bowl sides again as needed.
Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Be careful not to overmix; the dough will be soft and sticky.
Chill dough: Cover the bowl tightly with plastic wrap and refrigerate for at least 3 hours, preferably overnight (8-12 hours). This chilling helps develop flavor, prevents over-spreading during baking, and makes the dough easier to handle.
Prepare for baking and coating: When ready, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. Pour the powdered sugar into a shallow bowl for rolling the dough balls.
Form and coat cookies: Using a small cookie scoop (about 1.5 tablespoons), portion out the chilled dough. Roll each portion between your palms to form smooth balls. Generously roll each dough ball in the powdered sugar until fully coated. Place the coated balls about 2 inches apart on the prepared baking sheets.
Bake: Bake for 10-12 minutes, turning the sheets halfway through if baking two at once, until the edges are set and lightly golden but centers remain soft. The cookies will develop distinctive white crinkles on the surface. Avoid overbaking to keep cookies soft and chewy.
Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes to firm up. Then transfer them carefully to a wire rack to cool completely. Store the cooled cookies in an airtight container at room temperature.

Notes

For best texture and flavor, chill the dough overnight.
Do not overmix the dough to avoid dense cookies.
Use parchment paper or a silicone baking mat for easy cookie removal.
Cookies can be stored at room temperature for up to 5 days in an airtight container.
These cookies freeze well for up to 3 months; thaw completely before serving.

Prep Time: 15 minutes
Cook Time: 10-12 minutes per batch
Category: Dessert
Method: Baking
Cuisine: American

Keywords: gingerbread cookies, crinkle cookies, molasses cookies, holiday cookies, spiced cookies, soft cookies, chewy cookies, non-alcohol gingerbread