ginger crinkle cookie recipe

Written BySheba G Updated On
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I’m so excited to share with you my favorite ginger crinkle cookie recipe that has been a staple in our household for years. I first discovered this recipe when I was browsing through a cookbook at my local library, and I knew right away that I had to try it out.

The combination of spices and the crinkled surface of the cookies is just perfect, and my family loves them almost as much as I do. My kids are always asking me to make these cookies for special occasions, and they’re also a great snack for everyday munching.

As an added bonus, these cookies are relatively healthy compared to other sweet treats, thanks to the use of molasses and crystallized ginger. I love how easy it is to whip up a batch of dough and let the kids help with rolling out the balls of dough before baking them off.

It’s such a fun activity that we can all enjoy together.

Ginger Crinkle Cookies

4.7 from 1385 votes

Ginger Crinkle Cookies are soft, chewy and full of warm ginger spice. They are rolled in sugar and have a crispy exterior and a soft gingerbread interior.

Prep Time15 mins
Cook Time12 mins
Resting Time0 mins
Total Time27 mins
Servings: 24 cookiesCuisine: InternationalCalories: 100 kcal

🥘Ingredients

For the Dough

2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract

For the Topping

1/4 cup granulated sugar

👨‍🍳Directions

1Preheat your oven to 350°F.
2Line a baking sheet with parchment paper.
3In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
Set aside.
4In a large bowl, using an electric mixer, cream together butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
5Beat in the egg and vanilla extract until well combined.
6Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7Cover the dough and refrigerate for at least 1 hour.
8This step is important as it helps to develop the flavors and makes the dough easier to handle.
9Once chilled, use a spoon to scoop out small balls of dough and roll them in the granulated sugar.
10Place them on the prepared baking sheet, spacing them about 2 inches apart.
11Bake for 10-12 minutes, or until the edges are set and the centers are still soft.
12The tops should be matte and slightly cracked.
13Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
14This helps to prevent the cookies from breaking apart.
15Once cooled, store the cookies in an airtight container at room temperature for up to 5 days.
16Enjoy your homemade Ginger Crinkle Cookies with a glass of milk or a cup of tea.

🔧Equipment

Mixing bowl
Electric mixer
Baking sheet
Parchment paper
Spoon
Measuring cups
Measuring spoons
Small bowl
Oven

📊Nutrition Facts (per serving)

🔥Calories: 100 kcal🧈Total Fat: 4g💛Saturated Fat: 2.5g❤️Cholesterol: 15mg🧂Sodium: 95mg🌾Total Carbs: 16g🥦Dietary Fiber: 0.5g🍬Sugars: 10g🥩Protein: 1g

📝Notes

Tips: For a spicier cookie, add an extra 1/2 teaspoon of ground ginger. You can also substitute molasses for the brown sugar for a more robust flavor.

Watch Video Of How Ginger Crinkle Cookies Works

These ginger crinkle cookies are perfect for any occasion – whether it’s a holiday party or just a quick snack for your family.

They’re easy to make in large batches and can be stored for up to 5 days at room temperature or frozen for up to 2 months.

One of my favorite things about this recipe is that it’s so versatile – you can customize it with different spices or add-ins depending on your preferences.

❓ Frequently Asked Questions About Ginger Crinkle Cookies

Q: What is the origin of ginger crinkle cookies?

Ginger crinkle cookies are believed to have originated in Europe, where they were known as ‘gingerbread cookies.’ They were made with molasses and spices, which gave them their distinct flavor and texture.

Q: Can I make these cookies without crystallized ginger?

Yes, you can make these cookies without crystallized ginger if you don’t have any on hand or if you prefer a different flavor. Simply omit the crystallized ginger from the recipe and proceed with the rest of the ingredients.

Q: How do I store these cookies once they’re baked?

You can store these cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh for longer, you can also freeze them for up to 2 months.

Q: Can I use ground ginger instead of crystallized ginger?

No, you should not use ground ginger instead of crystallized ginger. Ground ginger has a different flavor profile than crystallized ginger and will affect the overall taste of the cookies.

Q: Can I make these cookies vegan?

You can make these cookies vegan by substituting the eggs with flax eggs or mashed banana and using a plant-based milk instead of regular milk.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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