Imagine sinking your teeth into a warm, rich Gingerbread Crinkle Cookie (Eggless!) as it crumbles beautifully in your mouth, releasing a delightful blend of spices that instantly transports you to holiday gatherings and cozy evenings at home. These cookies boast a unique texture, with an irresistible crisp on the outside and a soft, chewy center that makes each bite a little piece of heaven.
The aroma of ginger, cinnamon, and molasses wafts through the kitchen, evoking memories of baking alongside loved ones during the festive season. Whether you’re celebrating a special occasion or simply indulging in a sweet moment of self-care, these cookies are perfect for all times of year.
Best of all, they’re surprisingly easy to whip up, making them a go-to recipe even for novice bakers. In this article, you will discover how to create these delightful treats from scratch, step by step. Get ready to fill your home with warmth and flavor!
Why You’ll Love This Gingerbread Crinkle Cookies (Eggless!)
These delightful cookies are the perfect blend of warmth and holiday spirit, making them a must-try!
- Eggless delight — Enjoy the rich taste of gingerbread without the eggs, making them suitable for vegan diets.
- Quick and easy — Whip these up in just 30 minutes, making them an ideal treat for unexpected guests.
- Kid-approved — With their sweet, spicy flavor and fun crinkle appearance, these cookies will be a hit with kids and adults alike.
- Minimal cleanup — One bowl is all you need, ensuring festive baking without the hassle.
- Budget-friendly — Made with simple ingredients that are easy on your wallet, perfect for holiday baking.
- Impressive presentation — Their gorgeous, cracked tops make them a beautiful addition to any dessert table.
- Comforting flavor — Infused with warming spices, these cookies capture the essence of the season in every bite.
Ingredients
For the Cookies
- 2 cups all-purpose flour (sifted)
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup brown sugar (packed)
- ½ cup unsweetened cocoa powder
- ¼ cup vegetable oil (or melted coconut oil)
- ¼ cup molasses
- 1 teaspoon vanilla extract
- ½ cup powdered sugar (for rolling)
Equipment Needed
- Large mixing bowl
- Electric mixer or whisk
- Wooden spoon or spatula
- Baking sheet (preferably 18×13 inches)
- Parchment paper
- Cookie scoop or tablespoon
- Wire cooling rack (optional)
How to Make Gingerbread Crinkle Cookies (Eggless!)
Prepare the Dough
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- Mix the dry ingredients. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 2 teaspoons of ground ginger, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and a pinch of salt until well combined.
- Combine the wet ingredients. In a large bowl, beat together 1/2 cup of unsweetened applesauce, 1/2 cup of vegetable oil, and 1 cup of brown sugar until smooth and fluffy, about 2 minutes.
- Add molasses. Mix in 1/4 cup of molasses to the wet ingredients until completely incorporated.
- Combine wet and dry ingredients. Gradually add the dry mixture to the wet mixture, stirring until a soft dough forms. Avoid overmixing; just combine until no dry flour is visible.
Chill and Shape the Cookies
- Chill the dough. Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps the flavors to meld and makes it easier to shape the cookies.
- Scoop the dough. Use a tablespoon to scoop out portions of the dough and roll them into balls, about 1 inch in diameter.
- Roll in powdered sugar. Roll each ball in powdered sugar, ensuring it’s completely coated. This will give the cookies their classic crinkle appearance.
Bake the Cookies
- Arrange on baking sheets. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies. Bake in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers are still soft. The tops should appear crinkled.
- Cool the cookies. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
Tips for the Best Gingerbread Crinkle Cookies (Eggless!)
- Chill the dough — For perfectly crinkled cookies, refrigerate the dough for at least 30 minutes before baking. This helps them hold their shape and enhances flavor.
- Use fresh spices — Ensure your ginger, cinnamon, and nutmeg are fresh for the most vibrant flavors. Stale spices can dull the taste of your cookies.
- Don’t skip the rolling in powdered sugar — Generously rolling the cookies in powdered sugar before baking creates that signature crinkle and adds sweetness to the final product.
- Monitor baking time closely — Bake until just set; overbaking can lead to dry cookies. They should be soft when you remove them from the oven and will continue to firm up as they cool.
- Experiment with molasses — Use a mix of dark and light molasses for a deeper flavor or substitute maple syrup for a lighter, sweeter cookie.
- Store properly — Keep the cookies in an airtight container at room temperature for up to a week, or freeze them for longer shelf life.
Variations to Try
- Spicy gingerbread — Add 1/4 teaspoon cayenne pepper or freshly ground black pepper to the dough for an unexpected kick.
- Nutty crunch — Fold in 1/2 cup of chopped walnuts or pecans for added texture and flavor.
- Cranberry orange — Incorporate 1/2 cup of dried cranberries and the zest of one orange for a refreshing twist.
- Chocolate gingerbread — Mix in 1/4 cup of cocoa powder with your dry ingredients for a rich, chocolaty flavor.
How to Store Gingerbread Crinkle Cookies (Eggless!)
Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and fresh.
Refrigerator: For longer freshness, place them in a sealed container. They can last up to 5 days, but may lose some softness.
Freezer: Yes, these cookies freeze well! Layer them in a single layer on a baking sheet to flash freeze. Once solid, transfer to a freezer bag or airtight container. They’ll keep for up to 3 months.
How to Reheat
For best results, reheat in a preheated 300°F oven for about 5-7 minutes to revive their texture.
Make-Ahead Tips
You can prepare the cookie dough in advance and refrigerate it for up to 3 days before baking. Alternatively, freeze the dough balls for up to 3 months, then bake directly from frozen, adding a couple of extra minutes to the baking time.
Nutrition Information
Estimated values per serving. Nutrition may vary based on ingredients used.
| Serving Size | 1 cookie |
| Calories | 120 kcal |
| Total Fat | 5g |
| Saturated Fat | 3g |
| Carbohydrates | 18g |
| Fiber | 1g |
| Sugar | 8g |
| Protein | 1g |
| Sodium | 80mg |
Frequently Asked Questions
Can I use brown sugar instead of granulated sugar?
Yes, you can replace granulated sugar with brown sugar for a richer, moister cookie. The depth of flavor will enhance the gingerbread taste.
Can I make these cookies gluten-free?
Absolutely! You can substitute all-purpose flour with a 1:1 gluten-free baking blend. Ensure the blend contains xanthan gum for the best texture.
How should I store my Gingerbread Crinkle Cookies?
Store the cookies in an airtight container at room temperature for up to a week. For longer freshness, refrigerate them for up to two weeks.
Is it possible to double this recipe?
Yes, you can easily double the recipe to make more cookies. Just ensure you have enough space on your baking sheets to accommodate all the cookies.
Why did my cookies turn out flat?
Flat cookies may indicate that the dough was too warm when baked or that there wasn’t enough flour. Be sure to chill your dough before baking and accurately measure your ingredients.
What can I serve with these cookies?
These gingerbread cookies pair wonderfully with a cup of hot cocoa or spiced tea. For a festive touch, serve them alongside frosted sugar cookies or a side of whipped cream.
Can I make the dough ahead of time?
Yes, you can make the dough a day in advance. Just wrap it tightly in plastic wrap and refrigerate. When ready to bake, allow it to come to room temperature before scooping and rolling.
Final Thoughts
These Gingerbread Crinkle Cookies (Eggless!) are a delightful treat that captures the warmth and joy of the holiday season, all while being incredibly easy to make! Their chewy texture and spiced flavor make them the perfect addition to festive gatherings or simply as a cozy snack at home.
We hope you give this recipe a try! If you loved baking these cookies, please leave a comment below with your thoughts or a rating. Don’t forget to share your creations on social media, or bookmark this recipe for your next baking adventure. Happy baking!