Ginger Crinkle Cookies

The prettiest cookie on the Christmas season tray may not always be the best one! A humble brown cookie like these Ginger Crinkle Cookies just might be the most delicious. Made with molasses, brown sugar and warm spices. they are great holiday cookies with a chewy texture. They stack and keep well which makes them a good choice for a holiday cookie exchange or Christmas party.

These easy to make chewy cookies are rolled into balls and dipped into sanding sugar. If you are not familiar with sanding sugar, it is a large crystal sugar that will not dissolve during baking. It can be found where cake decorating supplies are sold or easily on line.

Ginger Crinkle Cookies are a perfect cookie to serve for the holidays. If you like ginger flavor cookies also check out Gingerbread Cookies. ​ If you love the gingerbread spices check out Gingerbread Waffles, Gingerbread Pancakes, Cranberry Gingerbread Cake and Pumpkin Gingerbread Trifle.

If you like chocolate crinkle cookies check out Chewy Carob Cookies.

SOME THINGS TO KNOW:FAQ’S

INGREDIENT TIPS:

• Using unsulphured molasses is generally preferred for baking. It offers a purer, sweeter flavor compared to sulphured molasses. Read The Most Common Types of Molasses and How to Use Them. Avoid using Blackstrap molasses in the recipe as it is bitter.
• Stick with all-purpose flour for this recipe. Be sure to spoon and level the flour when measuring, instead of scooping directly from the container, to avoid adding too much.
• Make sure your baking soda is fresh for proper rise. Baking soda that is too old can result in flat cookies.
• Sanding sugar is coarser than regular sugar and will give a nice sparkle and crunch to the cookies.
• Make sure your egg is at room temperature for better incorporation into the batter. This helps create a smoother, more uniform dough.

SPECIAL EQUIPMENT NEEDED:

• Mixing Bowl: You will need a large bowl to mix the cookie dough.
• Measuring Cups and Spoons: Accurate measurements are crucial in baking, so a good set of measuring cups and spoons is needed.
• Electric Mixer: A stand mixer with a paddle attachment or a hand mixer is very helpful for creaming the butter and sugar together until light and fluffy. It can also be used to thoroughly mix in the egg and molasses.
• Spatula: A rubber spatula is useful for scraping down the sides of the bowl to ensure all of the ingredients are well incorporated.
• Baking Sheets: Sturdy baking sheets are necessary for baking the cookies. You might prefer to have a couple of them on hand to bake in batches.
• Parchment Paper or Silicone Baking Mats Optional: These are used to line the baking sheets and prevent the cookies from sticking. They also make cleanup easier.
• Wire Rack: For cooling the cookies after baking. Cooling on a rack prevents the cookies from becoming soggy.

SUBSTITUTIONS:

• Shortening can be used in place of butter for a slightly different texture. Cookies made with shortening may have less rich  flavor but will often have a softer, more tender crumb.
• If you are out of brown sugar, mix white sugar with a bit of molasses. For light brown sugar, use 1 tablespoon of molasses per cup of white sugar; for dark brown sugar, use 2 tablespoons.
• For a chewier texture, bread flour can be used in place of all-purpose flour. It has a higher protein content, which will affect the texture of the cookies.
• Use triple the amount of baking powder in place of baking soda. However, this may slightly alter the texture and taste of the cookies.
• If you are missing one of the spices like cloves or allspice, you can simply increase the amounts of the other spices. This will not replicate the exact flavor, but it will still give a warm, spicy taste.
• If you do not have sanding sugar, any coarse sugar like Turbinado sugar works well as a topping to add a bit of crunch and sparkle. You can also use regular granulated sugar, though the effect will be less pronounced.

HOW TO STORE GINGER CRINKLE COOKIES:

• Store the ginger crinkle cookies in an airtight container. This helps to keep them from drying out and maintains the texture. If you do not have a container, store the cookies on a plate tightly covered with plastic wrap.
• Make sure the cookies are completely cooled to room temperature before storing. Storing them while still warm can lead to condensation and make them soggy.
• If you are  stacking the cookies in the container, place a sheet of parchment paper or wax paper between each layer to prevent them from sticking together.
• Keep the container at room temperature in a cool, dry place. This is ideal for short-term storage up to a week.

HOW TO FREEZE GINGER CRINKLE COOKIES:

• As with storage, make sure the cookies are completely cooled before freezing them.
• Place the cookies on a baking sheet lined with parchment paper and make sure they are not touching. Freeze them for about an hour or until they are firm. This step prevents them from sticking together when you store them in bulk.
• Transfer the frozen cookies to an airtight container or a freezer-safe ziplock bag. If using a container, you can again separate layers with parchment paper.
• Ginger Crinkle Cookies can be frozen for up to 3 months.
•  Thaw the cookies at room temperature on a wire rack.

Cream the butter with an electric mixer on low speed in a large mixing bowl or in the bowl of a stand mixer.Add in the brown sugar and beat until fluffy.

Add the egg and molasses and combine the wet ingredients well.

Add the flour, baking soda, cinnamon, ginger, cloves, allspice and salt. Mix in the dry ingredients until thoroughly combined.

Place the sanding sugar onto a small plate or into a small bowl. Roll the dough into 1 inch balls. Dip the top of the cookie dough balls into the sanding sugar.

Place the balls on an un-greased cookie sheet, 2 inches apart.

Bake for 8-10 minutes turning the cookie sheet halfway through so the cookies will bake evenly. Let the baked cookies cool on the tray for a few minutes then remove to a wire cooling rack.

Ginger Crinkle Cookies

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Prep Time: 10 minutes Cooking Time: 8-10 minutes

Ingredients

• 1 ½ sticks unsalted butter, at room temperature
• 1 cup brown sugar, packed
• 1 large egg
• ½ cup molasses
• 2 ¼ cups all- purpose flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• ½ teaspoon ground cloves
• ½ teaspoon allspice
• ½ teaspoon salt
• ¼ cup sanding sugar

Instructions

Preheat your oven to 350 degrees.

Cream the butter with an electric mixer on low speed in a large mixing bowl or in the bowl of a stand mixer.

Add in the cup sugar and beat until fluffy.

Add the egg and molasses and combine the wet ingredients well.

Add the flour, baking soda, cinnamon, ginger, cloves, allspice and salt. Mix in the dry ingredients until thoroughly combined.

Place the sanding sugar onto a small plate or into a small bowl

Roll the dough into 1 inch balls. Dip the top of the cookie dough balls into the sanding sugar.

Place the balls on an un-greased cookie sheet, or a sheet lined with parchment paper 2 inches apart.

Bake for 8-10 minutes turning the cookie sheet halfway through so the cookies will bake evenly. Unless your oven runs cool, the bake time should only be 8 minutes for  soft gingerbread crinkle cookies.

Let the baked cookies cool on the tray for a few minutes then remove to a wire cooling rack to completely cool to room temperature.

Ginger Crinkle Cookies was last modified: December 14th, 2023 by Sue O'Connell