Best old-fashioned ginger crinkle cookies recipe — chewy, soft ginger crackles with a classic molasses and spice flavor. This easy version uses a spice cake mix as the base for fast, reliable results.
Spicy Ginger Crinkle Cookies Recipe
These cookies capture the warm, familiar flavors of classic gingerbread — molasses, ground ginger, cinnamon and a touch of spice — finished with a crackly powdered sugar coating. Using a boxed spice cake mix makes this recipe fast, consistent, and perfect when you want holiday-style ginger cookies without making a from-scratch dough. The result is soft, chewy centers with beautifully crinkled tops.
What causes cookies to crinkle?
The crinkle pattern appears when the outside of the cookie sets and hardens in the oven before the center finishes baking. As the interior expands, it breaks the outer layer and creates cracks. Rolling dough in powdered sugar before baking accentuates the effect: the sugar draws moisture from the surface and sets quickly, producing the signature white cracks against a darker cookie body.
What are ginger cookies made of?
- Spice cake mix – a 15.25 oz spice cake mix is an easy base for this recipe. Use the dry mix only.
- All-purpose flour – a small addition to firm up the dough for rolling.
- Vegetable oil – keeps cookies soft and tender, helping them stay chewy.
- Eggs – bind and provide structure and lift.
- Unsulphured molasses – mild (light) molasses gives that true gingerbread flavor without bitterness.
- Ground ginger and cinnamon – to boost the spice profile and intensify gingerbread notes.
- Powdered sugar – for rolling; creates the crinkle finish when the cookies bake and expand.
Equipment
This is essentially a one-bowl recipe. You don’t need an electric mixer—just a mixing bowl and a wooden spoon or spatula. Helpful extras:
- Baking sheet (¾ sheet works well)
- Silicone baking mat or parchment paper
- Mixing bowl and wooden spoon
- Measuring cups and spoons
- Cooling rack
- Plastic wrap for chilling
Recipe
Makes: about 36 cookies | Prep time: 10 minutes (+ chilling) | Cook time: 10–12 minutes per batch
Ingredients
- 1 (15.25 oz) spice cake mix (dry)
- 1/4 cup all-purpose flour (about 32 g)
- 1/3 cup vegetable oil
- 2 large eggs
- 1/3 cup mild unsulphured molasses
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 cup powdered sugar (for rolling)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the spice cake mix, flour, ground ginger, and ground cinnamon. Add the vegetable oil, eggs, and molasses. Stir with a wooden spoon until fully combined and a soft dough forms.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour. Chilled dough is easier to shape and helps produce higher, less spread cookies.
- Portion dough into roughly 1-inch balls. Press each ball firmly into the powdered sugar so the sugar adheres on all sides, then shake off any large excess.
- Place the coated dough balls about 2 inches apart on the prepared baking sheet. Bake in the preheated oven for 10–12 minutes, until the cookies have spread and the surface has cracked.
- Let the cookies rest on the baking sheet for 5 minutes after removing from the oven, then transfer them to a cooling rack to cool completely.
Why don’t my ginger cookies crackle on the top?
The most common reason is oven temperature. If the oven isn’t fully heated or runs cool, the exterior won’t set quickly enough to crack while the interior expands. Use an oven thermometer if you suspect temperature inaccuracies and preheat thoroughly before baking.
Why are my crinkle cookies flat?
Flat cookies often result from dough that wasn’t chilled long enough or from too little dry ingredient. Chill the dough at least an hour before shaping. Accurate measuring of the flour (or using a kitchen scale) helps ensure the dough has the right consistency.
Molasses Ginger Crinkle Cookies Tips and F.A.Q.
- Chill the dough: Fully chilled dough shapes better and helps powdered sugar remain on the surface without melting away during baking. Chill at least 1 hour.
- Press into the sugar: Firmly press dough balls into the powdered sugar so it adheres well. Shake off loose granules to avoid clumps on the baked cookie.
- Choose mild unsulphured molasses: Mild (light) unsulphured molasses gives sweetness and classic flavor without bitterness. Avoid blackstrap for this recipe.
- Texture: These cookies are meant to be soft and chewy rather than crisp.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days. Freeze up to 2 months for longer storage.
If you try this recipe, please leave a star rating and a comment where you found it — feedback is always appreciated. Share photos of your cookies on social media and tag your favorite baking accounts to show off your results.
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