Although I cherish all the holidays we celebrate throughout the year, Christmas has always held a special place in my heart. It’s the season when I happily dive headfirst into decorating every corner of the house, baking far too many cookies, and gathering the family together as often as possible. I’ll admit that I tend to go a bit overboard with my holiday baking, but it’s only once a year—and bringing joy to others through food is part of what makes the season so magical.
There are certain treats my family insists I make each Christmas, beloved recipes passed down from my Mother-in-Law. Whenever I bake those special sweets, I’m instantly transported back to the years when both my in-laws were with us. Their home would fill to the brim with family, the table overflowing with food, and the kind of laughter that warms you for months afterward. Those memories continue to inspire the traditions I keep alive in my own kitchen today.
While I always prepare the classics, I also enjoy trying a few new recipes each holiday season. These gingerbread crinkle cookies quickly became a favorite. They’re wonderfully simple to make, striking on any holiday cookie tray, and packed with just the right balance of warm gingerbread spices. If you’ve never made crinkle cookies before, the process is charmingly easy: rolling each ball of dough in powdered sugar creates a beautifully crackled surface as the cookies bake, giving them their signature festive look.
Another reason I love these cookies is their versatility during the busy holiday season. They stay fresh for about a week when stored in an airtight container, and they freeze exceptionally well. That makes them perfect for preparing ahead of time—ideal for cookie exchanges, last-minute gifts, or simply stocking your holiday tins so you always have a sweet treat ready to share.
These gingerbread crinkle cookies embody everything I adore about Christmas baking: comforting flavors, nostalgic aromas, and the joy of creating something special for the people I love.
Buon Appetito!
Deborah MeleÂ
Ingredients
- 2 1/4 Cups All-purpose Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 2 Teaspoons Ground Ginger
- 2 Teaspoons Ground Cinnamon
- 1/2 Teaspoon Nutmeg
- 1/4 Teaspoon Ground Cloves
- 1 (8 Ounce) Package Cream Cheese At Room Temperature
- 1/2 Cup (1 Stick) Unsalted Butter, At Room Temperature
- 1 Cup Granulated Sugar
- 1/2 Cup Packed Brown Sugar
- 1 Tablespoon Molasses
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon Salt
- 1 Large Egg Plus 1 Egg Yolk At Room Temperature
- 1 1/2 to 2 Cup Powdered Sugar
Instructions
- In one bowl, stir together flour, baking powder, baking soda and spices until well blended, then set aside.
- Using an electric hand mixer, cream together cream cheese and butter until well blended, creamy and smooth.
- Beat in sugars, molasses, extracts and salt until blended, light and fluffy, scraping the bowl with a rubber spatula when necessary.
- Add egg and egg yolk and beat in well until mixed, about 1 to 2 minutes on medium speed.
- On low speed, gradually add flour mixture and mix until just fully incorporated. (Dough will be very sticky.)
- Cover bowl and refrigerate for several hours or preferably overnight to chill dough.
- When ready to bake, preheat oven to 325ºF, and line two baking sheets with parchment paper.
- Place confectioners’ sugar in a small bowl.
- Measure enough dough to roll into generous 1-inch balls, and roll dough between palms of hands to achieve a small rounded ball and then roll in confectioners’ sugar to lightly coat.
- Place dough balls on prepared baking sheets at least 2 inches (5 cm) apart.
- Bake in preheated oven until cookies have spread into round cookie shapes and are puffed and crackly, about 14 to 15 minutes. (The cookies will still be soft in the centers.)
- Transfer baking sheet to wire rack and allow cookies to cool on baking sheet for at least 10 minutes.
- Carefully remove cookies from baking sheet using a thin metal cookie spatula and transfer to wire rack to cool completely.
- Once completely cooled, transfer cookies to an airtight container.
Nutrition Information:
Yield: 30
Serving Size: 1
Amount Per Serving:
Calories: 127Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 14mgSodium: 98mgCarbohydrates: 29gFiber: 0gSugar: 21gProtein: 1g