Gingerbread Crinkle Cookies

Gingerbread Crinkle Cookies ~

Santa is going to love these gingerbread cookies!

They’re rich with classic gingerbread flavor, pillowy soft, perfectly spiced, and taste like Christmas!

I’m somewhat obsessed with Christmas cookies this year. 

You know the people who start making and freezing cookie dough the minute Thanksgiving is over? 

I want to be one of those people. My aunt Sandy is one of those people; she’s been mixing and baking for weeks already!

This has me inspired to do the same. Or, at least to get a few different types of cookies prepped ahead of Christmas.

For these cookies, I baked half today and froze the remaining unbaked dough. 

How to freeze this cookie dough before baking:

STEP ONE: Once the dough is made and rolled into balls,  place the balls of unbaked dough on a parchment-lined baking sheet.

STEP TWO: Set the sheet in the freezer until the dough is frozen. 

STEP THREE: Transfer the now-frozen dough to a freezer bag or container. 

STEP FOUR: Label with cooking time, temperature, and a reminder to roll the thawed dough in confectioners’ sugar prior to baking.

Ingredients for Gingerbread Crinkle Cookies:

You will need:

• 1 tablespoon ground flaxseed
• 2 1/2 tablespoons water
• 2 2/3 cup all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon mace – nutmeg will also work well
• 3/4 cup vegan butter
• 1/3 cup granulated sugar
• 1/3 cup dark brown sugar
• 5 teaspoons lemon zest
• 1 teaspoon vanilla bean paste – or vanilla extract
• 1/2 cup molasses
• 1 cup confectioners’ sugar – also known as powdered sugar

How to make Gingerbread Crinkle Cookies:

STEP ONE: Make the flax egg. Into a small mixing bowl, add flaxseed and water. Stir to combine then set aside.

STEP TWO: Combine dry ingredients. Into a medium-size mixing bowl, add the all-purpose flour, ginger, cinnamon, salt, baking soda, and mace. Whisk to combine.

STEP THREE: Cream the butter and sugars. Into the bowl of a stand mixer, add the softened butter, granulated sugar, and dark brown sugar. Beat on medium speed until light and fluffy, about 2 minutes.

STEP FOUR: Add flaxseed mixture, lemon zest, and vanilla bean paste. Continue mixing until fully incorporated.

STEP FIVE: Add the molasses. Keeping the mixer running, gradually pour in the molasses. Using a spatula, scrape the sides and bottom of the bowl, as needed.

STEP SIX: Add the flour mixture approximately 1 cup at a time, mixing thoroughly after each addition until all ingredients are fully incorporated. 

STEP SEVEN: Set in the refrigerator. Cover dough and refrigerate until chilled throughout, at least 1 hour and up to 24 hours.

STEP EIGHT: Get ready to bake. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Into a small mixing bowl, add the confectioners’ sugar.

STEP NINE: Roll the dough. Using a cookie scoop or your very clean hands, scoop out 2 tablespoons of dough and roll it into a ball.

STEP TEN: Coat with sugar. Dip the ball into the confectioners’ sugar, rolling it around to coat thoroughly. Place it on the baking sheet. Repeat with the remaining dough, spacing the balls at least 2 inches apart.

STEP ELEVEN: Bake for 12 minutes. Allow cookies to cool for 5 minutes on the baking sheet then remove to cool completely on a wire rack. Serve at room temperature.

More Christmas Cookie Recipes You’ll Love!

• Vegan Snickerdoodles
• Cherry Snowball Cookies
• Vegan Cranberry Orange Cookies
• Vegan Salted Chocolate Chip Cookies

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Vegan Gingerbread Crinkle Cookies

These cookies are rich with classic gingerbread flavor, pillowy soft, perfectly spiced, and taste like Christmas!

5 from 7 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Christmas, make-ahead, vegan

Prep Time: 1 hour 20 minutes

Cook Time: 12 minutes

Total Time: 1 hour 32 minutes

Servings: 24

Author: Holly Gray

Cook ModePrevent your screen from going dark

Ingredients

• 1 tablespoon ground flaxseed
• 2 1/2 tablespoons water
• 2 2/3 cups all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon mace
• 3/4 cup vegan butter softened
• 1/3 cup granulated sugar
• 1/3 cup dark-brown sugar packed
• 5 teaspoons lemon zest finely chopped
• 1 teaspoon vanilla bean paste
• 1/2 cup molasses
• 1 cup confectioners’ sugar

Instructions

• Into a small mixing bowl, add flaxseed and water. Stir to combine then set aside.
• Into a medium-size mixing bowl, add the all-purpose flour, ginger, cinnamon, salt, baking soda, and mace. Whisk to combine.
• Into the bowl of a stand mixer, add the softened butter, granulated sugar, and dark brown sugar. Beat on medium speed until light and fluffy, about 2 minutes.
• Add flaxseed mixture, lemon zest, and vanilla bean paste. Continue mixing until fully incorporated.
• Keeping the mixer running, gradually pour in the molasses. Using a spatula, scrape the sides and bottom of the bowl, as needed.
• Add the flour mixture approximately 1 cup at a time, mixing thoroughly after each addition until all ingredients are fully incorporated.
• Cover dough and refrigerate until chilled throughout, at least 1 hour and up to 24 hours.
• When ready to bake, preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Into a small mixing bowl, add the confectioners’ sugar.
• Using a cookie scoop or your very clean hands, scoop out 2 tablespoons of dough and roll it into a ball. Dip the ball into the confectioners’ sugar, rolling it around to coat thoroughly. Place it on the baking sheet. Repeat with the remaining dough, spacing the balls at least 2 inches apart.
• Bake for 12 minutes. Allow cookies to cool for 5 minutes on the baking sheet then remove to cool completely on a wire rack.

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