Whole Wheat Gingerbread Crinkle Cookies

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Filled with warm festive spices and the goodness of whole grains, these cookies are easy and impressive!


  • 1/2 cup unsalted butter, softened
  • 1/4 cup brown sugar, packed
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 Tbsp. molasses
  • 1 box Hodgson Mill Whole Wheat Gingerbread Mix
  • 1/8 tsp. ground ginger
  • 1/8 tsp. ground cloves
  • 1 tsp. baking powder
  • 1/2 cup granulated sugar
  • 1/2 tsp. ground cinnamon
  • 1/2 cup powdered sugar


In a large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs one at a time, vanilla, and molasses and mix until well combined. Pour gingerbread mix into the bowl and add extra ginger, cloves, and baking powder. Mix on low speed until just combined, being careful not to over mix. Chill dough in the refrigerator for at least an hour and up to a day. 

When ready to bake, preheat oven to 350ºF. Line two baking sheets with parchment paper.

In a shallow dish or pie pan, mix the cinnamon and sugar and set aside. Place powdered sugar in a another dish and set it aside, too. Scoop chilled dough into heaping tablespoon-size portions, form into balls and then roll in cinnamon-sugar mixture. Next, roll in powdered sugar. Place coated cookies about two inches apart on lined baking sheets and bake in a 350°F oven for 9 to 11 minutes or until set around the edges. Allow the cookies to cool on sheet for 5 minutes and then transfer them to a wire rack to finish cooling.

Makes about 24cookies Print this Recipe

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