Ginger Crinkle Cookies are so festive. With the perfect blend of spices and molasses, these holiday cookies are chewy with beautiful cracks that form as they bake.
Ginger Crinkle Cookies
Meet my new favorite holiday cookie – the ginger crinkle. Just like Chocolate Crinkle Cookies, they are coated in powdered sugar and form deep cracks as they bake.
The difference between these and the more common chocolate version is that ginger crinkle cookies are full of ginger, cinnamon, molasses and brown sugar. They taste like a gingerbread cookie but better!
Like most of my dessert recipes, they can be made in 1 bowl (but you do need two small bowls for rolling the cookie dough in). I LOVE easy recipes!
You might want to consider making these Red Velvet Crinkle Cookies as well, which have a pretty red color and are reminiscent of red velvet cake, in cookie form.
Looking for more holiday cookies?
- Vegan Ginger Cookies
- Vegan Gingerbread Cookies
- Vegan Chocolate Crinkle Cookies
- The Best Vegan Sugar Cookies
- Vegan Chocolate Peppermint Cookies
Ginger Crinkle Cookies
Ingredients
Cookie dough
- 3/4 cup packed dark brown sugar
- 3/4 cup vegan butter, softened
- 3/4 cup molasses
- 2 tablespoons soy milk
- 3 cups all purpose flour
- 3/4 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
For rolling
- 1/2 cup granulated sugar
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees F and line two baking sheets with parchment paper or silicone mats. Place the granulated sugar in a small bowl, and the powdered sugar in another bowl. Set aside.
- In a large bowl, add the brown sugar and softened vegan butter. Use an electric mixer and beat until creamy, 1-2 minutes.
- Add the molasses and milk and beat until smooth and well combined with the butter and sugar.
- Stop the mixer and add the flour. Sprinkle the baking soda, cinnamon, ginger, cloves and salt on top of the flour. Turn the mixer on and mix until just combined.
- Scoop 1 1/2 tablespoons of dough and roll into balls. Roll each ball first in the granulated sugar, then the powdered sugar to coat generously.
- Place on the prepared baking sheets about 2 inches apart from each other. Bake for 12 -13 minutes until set. They will appear soft and underdone, but they firm up as they cool. If you over bake they will become hard once cool, so try not to bake them too long.
- Cool on the baking sheet for 10 minutes, then transfer to a cooling rack. Enjoy! The cookies will keep at room temperature in an airtight container for 4-5 days. They freeze well. Enjoy!
Notes
- Light brown sugar will work, but I prefer dark brown sugar for a deeper, rich flavor.
- Any non-dairy milk will work here.
- For gluten free, substitute a quality gluten free flour mix.
These are SO GOOD! I honestly think they could win any cookie contest. They’re so soft and chewy, perfectly spiced, easy to make. The molasses and ginger together are a match made in heaven. This is one of my all-time favorite cookie recipes and one I’ll make every fall/winter for sure!
Kind of a strange question – I’m obsessed with the texture of these. Is there any way I could make chocolate chip cookies that would turn out this soft and pillowy? I’ve been looking for that kind of recipe for a while and haven’t found it.
I also just wanted to add that these cookies stay fresh longer than any other cookie I’ve ever baked. Several days later they still taste like they did coming right out of the oven… if not more delicious!
Thanks for sharing, Jamie! I appreciate you!
Hi Nora! I have been a regular visitor on your site, thank you for sharing your amazing creatures with us🙏🏼
My cookies were too soft to roll in the sugar coat, so I ended up just spooning them onto the baking sheet and sprinkling granulated and powdered sugar on top.
I did melt the butter at the beginning could that have been the issue?
Thanks Fanni! Oh yep, if you melted the butter that’s why the cookie dough was so soft. You want it softened but not melted. The vegan butter gets creamed with the brown sugar, and you don’t want to start with it melted. I hope they still turned out yummy though!
Thank you for another great recipe! My son is allergic to *all the things* and I’ve struggled with some vegan cookie recipes I’ve found, but this one is Amazing!!
I made a mistake by mixing the powdered sugar and white sugar together before rolling the balls. Duh! But they are still beautiful and sooooooo good. I used Bob’s treadmill gluten free flour. I suspect they’ll all be gone by tonight!
Do you think I could use whole wheat pastry flour or white whole wheat flour? Thanks!
I think you could, I would prefer whole wheat pastry as it’s a bit lighter. The dough might be more dry using whole wheat so you may need to adjust for that, or add a tablespoon or two of plant milk. I haven’t tried it to know for sure.
These are a hit at my house! I’ve been feeling uninspired by our standard gingerbread cookie recipe and was so excited to try these when they came across my feed. Everyone loves them and they will definitely become a standard holiday cookie!
Hi Kelsey. I’m really happy to know the cookies were a hit at your house! Thank for your terrific feedback. I agree they are a great holiday cookie!
These are so flavorful. This is a new holiday must-bake recipe for me now! Amazing!
I’m so glad these are a new holiday tradition for you! Thank you for sharing your fantastic feedback!
These were incredible! I’m making them for the second time this week. Thanks so much for another fantastic recipe.
That’s amazing! I’m so happy you like them, Melanie 🙂
How do these compare in terms of flavor and texture to your Vegan Ginger Cookies? Those are a favorite of mine and my husband’s. As well as everyone in my office.
Yes, I would like to know as well.
So simple to make and incredibly delicious. I did refrigerate my dough for about 20 minutes before rolling in the sugar and baking. Thank you for this easy and yummy recipe.
Hi Lulu. You are welcome! It’s great to know that you found the ginger cookies simple and delicious! Thank you for sharing your wonderful feedback and experience with the recipe!
Can I freeze the dough ahead of time?
Hi Laura. Yes you can freeze the dough ahead of time. Enjoy!