You’ve never tried gingerbread cookies like these before! Soft and fragrant on the inside, with a beautiful crackled surface and a crisp sugar crust all around, these homemade gingerbread crinkle cookies are rich, aromatic, and perfect for the holidays—or anytime you want something truly special.
Save this recipe, because once you make them, they’ll become a favorite.
DOWNLOAD GINGERBREAD PDF RECIPE HERE:
Cooking Times & Servings
Prep Time: 20 minutes
Chilling Time: 1 hour
Bake Time: 12–14 minutes
Total Time: About 1 hour 30 minutes
Servings: 6–8 (about 24–26 cookies)
Ingredients
2 cups all-purpose flour
7 tbsp unsalted butter, softened
1 large egg
3 tbsp granulated sugar
2 tbsp honey
2 tbsp thick jam or preserves (apple jam recommended)
Zest of 1 orange
½ cup raisins
2 tsp ground ginger
1 tsp baking powder
3 tbsp cognac (or brandy)
Powdered sugar, for coating
Granulated sugar, for coating
Instructions
1. Prepare the Base
In a large bowl, beat the softened butter with the honey until creamy and smooth, similar to sour cream. Add the jam and the egg, mixing well until fully combined.
2. Add Dry Ingredients
Add the granulated sugar and beat for a few minutes. In a separate bowl, mix the flour with the baking powder, then gradually add it to the wet mixture.
3. Flavor the Dough
Stir in the ground ginger and orange zest. Soak the raisins in cognac for a few minutes, then finely chop them and add to the dough.
4. Knead
Mix until a soft dough forms. If the dough feels too loose or sticky, add a little more flour, one tablespoon at a time.
5. Shape the Cookies
Form dough balls weighing about ¾ oz (20 g) each. Roll each ball first in granulated sugar, then generously in powdered sugar.
6. Chill
Place the cookies on a baking sheet lined with parchment paper, spacing them apart. Refrigerate for 1 hour.
7. Bake
Preheat the oven to 375°F (190°C). Bake for 12–14 minutes. Rotate the baking sheet halfway through (after about 6 minutes) for even baking.
8. Cool & Serve
Let the cookies cool on a wire rack. Serve with tea, coffee, or hot chocolate.
Tips & Tricks
Apple jam enhances the gingerbread flavor, but apricot or orange marmalade also works well.
Chilling the cookies is essential to achieve the classic crackled surface.
Do not overbake—these cookies should remain soft inside.
The flavor improves even more the next day!
Nutritional Facts (Per Cookie – Approximate)
Calories: 120
Carbohydrates: 18 g
Protein: 2 g
Fat: 5 g
Saturated Fat: 3 g
Sugar: 9 g
Fiber: 1 g
ITALIAN GINGERBREAD CRINKLE COOKIES
Notes
Ingredients
- 2 cups all-purpose flour
- 7 tbsp unsalted butter, softened
- 1 large egg
- 3 tbsp granulated sugar
- 2 tbsp honey
- 2 tbsp thick jam or preserves (apple jam recommended)
- Zest of 1 orange
- ½ cup raisins
- 2 tsp ground ginger
- 1 tsp baking powder
- 3 tbsp cognac (or brandy)
- Powdered sugar, for coating
- Granulated sugar, for coating
Instructions
1. Prepare the Base
In a large bowl, beat the softened butter with the honey until creamy and smooth, similar to sour cream. Add the jam and the egg, mixing well until fully combined.2. Add Dry Ingredients
Add the granulated sugar and beat for a few minutes. In a separate bowl, mix the flour with the baking powder, then gradually add it to the wet mixture.3. Flavor the Dough
Stir in the ground ginger and orange zest. Soak the raisins in cognac for a few minutes, then finely chop them and add to the dough.4. Knead
Mix until a soft dough forms. If the dough feels too loose or sticky, add a little more flour, one tablespoon at a time.5. Shape the Cookies
Form dough balls weighing about ¾ oz (20 g) each. Roll each ball first in granulated sugar, then generously in powdered sugar.6. Chill
Place the cookies on a baking sheet lined with parchment paper, spacing them apart. Refrigerate for 1 hour.7. Bake
Preheat the oven to 375°F (190°C). Bake for 12–14 minutes. Rotate the baking sheet halfway through (after about 6 minutes) for even baking.8. Cool & Serve
Let the cookies cool on a wire rack. Serve with tea, coffee, or hot chocolate.
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