Gingerbread Crinkle Cookies are a favorite during the holidays. They’re easy to make with just 5 ingredients and taste delicious! Plus, they’ll be sure to get you in the Christmas spirit.
Get ready to bake the tastiest gingerbread cookies of all time! Perfect for Christmas and holiday festivities, these delicious Gingerbread Crinkle Cookies will make your kids and grandparents smile.
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Not only do they look festive with their cracked-top surfaces and dustings of white sugar, but they also taste heavenly, thanks to all of the flavors that make gingerbread what it is – molasses, brown sugar, cinnamon, nutmeg, and allspice.
Whether you’re into baking beginner-friendly or advanced recipes, this classic wintertime treat with a twist is guaranteed to be a hit at any gathering. Be sure to whip up a double batch – your family will thank you!
gingerbread cake mix crinkle cookies
Here are some commonly asked questions
History of gingerbread crinkle cookies
Gingerbread Cookies are believed to have originated in Germany during the 16th century. The sweet and spicy cookie became popular around Christmastime when families would shape them into festive stars or hearts before baking. In the United States, this tradition evolved in many different directions.
With these are twisting the classic cookie and rolling them in confectioner’s sugar for a unique and delicious treat.
About gingerbread cookies
Gingerbread Cookies are a classic holiday treat that are sure to satisfy any sweet tooth. They are traditionally made with simple ingredients like butter, sugar, molasses, and spices then decorated in icing before serving for an added touch of sweetness.
These festive cookies can be customized with different add-ins like nuts or dried fruits, and are perfect for sharing with friends and family.
Ingredients for Gingerbread Crinkle Cookies
- Gingerbread Cake Mix
- eggs – large
- butter – melted
- confectioner’s sugar
- cornstarch
How to keep the confectioner’s sugar from melting?
To keep the confectioner’s sugar from melting, make sure to roll the dough balls in the sugar just before placing them on the lined baking sheet.
Doing this will help keep the sugar intact as it is baked. Additionally, this is why we add some cornstarch to the confectioner’s sugar for extra protection from melting.
Pro Tips
These chewy gingerbread cookies won’t form into a stiff cookie dough ball like a traditional rolled cookie dough. But it will hold shape if you properly chill the dough.
These chewy cookies can be made with an electric mixer, but it is not necessary. Be sure to mix the dough for these chewy gingerbread crinkle cookies on low speed.
Ginger crinkle cookies are perfect for those holiday season parties, a Christmas party, and a great addition to a cookie exchange.
Try adding an additional teaspoon of molasses or molasses flavors, vanilla bean paste, and a teaspoon ground cinnamon to really get that classic gingerbread flavor.
No fancy equipment is needed here, just prepared baking trays, or parchment-lined baking sheet, a medium-sized bowl, a large mixing bowl and a large spoon are all you need to mix these easy gingerbread cookies.
Be sure to store this ginger crinkles recipe in a single layer to keep the cookies from sticking together.
Try rolling these soft gingerbread cookies in granulated sugar instead of confectioners’ sugar.
How to Make Gingerbread Crinkle Cookies
- Line several baking sheets with parchment and set aside.
- Combine the cake mix, eggs, and melted butter in a large bowl. Mix together using a firm rubber spatula until all of the dough is smooth and thick.
- Chill the dough for at least 30-60 minutes.
- Preheat the oven to 375 degrees.
- In a small bowl, combine the confectioner’s sugar and cornstarch. Stir together with a fork.
- Scoop the dough using a medium cookie scoop. I like to scoop and release it directly into the bowl with the sugar mixture and then use the fork to roll it around to coat it in sugar so I don’t get the sticky dough all over my hands.
- Once the dough ball is coated, place it on the prepared baking sheet. Continue until all of the dough is portioned out.
- Bake each baking sheet in its own batch for 11-13 minutes.
- Remove and let cool on the baking sheet for several minutes before transferring to a wire rack to finish cooling.
- Store in an airtight container for up to 5 days.
Storing Tips
Unbaked dough can be stored in the fridge for up to 3 days. Make sure to wrap the bowl tightly with plastic wrap or parchment paper.
Baked cookies can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months. To thaw, place the frozen cookies on a plate and let them sit in the fridge overnight before enjoying them.
Keep in mind that the confectioner’s sugar coating might not hold up as well to the cold, damp climate of the fridge or freezer. You may need to add more before serving.
Why do I need to chill the dough?
Chilling the dough before baking is important for two reasons. First, it allows the flavors to develop and intensify.
Second, it helps the cookies retain their shape when baking, so they don’t spread too much and get misshapen. Make sure to chill the dough in the fridge for at least 30 minutes to 1 hour before baking.
Do I need to use a mixer?
You don’t need to use a mixer when making Gingerbread Crinkle Cookies, but it can make the process easier. If using a mixer, beat the mixture until just incorporated. You don’t want to over-mix the dough. From there you can roll out the dough into balls and add the sugar.
More Great Cake Mix Recipe Ideas
Frosted Funfetti Cake Mix Cookies
St. Patrick’s Day Cake Mix Cookie Bars
Red Velvet Cake Mix Crinkle Cookies
Products I love when making gingerbread cake mix cookies…
These gingerbread cake mix cookies are SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made cake mix cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
If you love this easy crinkle cookie recipe, you’re going to love these other holiday cookies too. Please click each link below to find the easy, printable recipe!
More Great Gingerbread Recipes
White Chocolate Ginger Cookies
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Gingerbread Crinkle Cookies
Ingredients
- 14.50 ounces Gingerbread Cake Mix
- 2 eggs – large
- 4 tbsp butter – melted
- ½ cup confectioner’s sugar
- ½ tsp cornstarch
Instructions
- Line several baking sheets with parchment and set aside.
- Combine the cake mix, eggs, and melted butter in a large bowl. Mix together using a firm rubber spatula until all of the dough is smooth and thick.
- Chill the dough for at least 30-60 minutes.
- Preheat the oven to 375 degrees.
- In a small bowl, combine the confectioner’s sugar and cornstarch. Stir together with a fork.
- Scoop the dough using a medium cookie scoop. I like to scoop and release it directly into the bowl with the sugar mixture and then use the fork to roll it around to coat it in sugar so I don’t get the sticky dough all over my hands.
- Once the dough ball is coated, place it on the prepared baking sheet. Continue until all of the dough is portioned out.
- Bake each baking sheet in its own batch for 11-13 minutes.
- Remove and let cool on the baking sheet for several minutes before transferring to a wire rack to finish cooling.
- Store in an airtight container for up to 5 days.
Notes
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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