Ginger Crinkles



5 dozen servings

Ginger Crinkles

These ginger crinkles are a tasty spiced spin on the classic chocolate crinkles.


  • 2 cups all-purpose flour
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4-1/2 tsp ground allspice
  • 2/3 cup vegetable oil
  • 1 cup granulated sugar
  • 1 egg
  • 1/3 cup fancy molasses
  • more granulated sugar , for rolling


  • In a large bowl, stir flour with ginger, cinnamon, baking soda, baking powder, salt and allspice.
  • In another bowl, whisk oil with sugar. Whisk in egg until evenly mixed, then molasses. Add to flour mixture, stirring to mix evenly.
  • Place on a parchment paper-lined baking sheet, leaving 1 in (2.5 cm) between balls, as cookies spread during baking.
  • Bake in preheated 375°F (190°C) oven until crisp around the edges but still slightly soft on top, 7-10 minutes. They will be cracked on top and golden brown on the bottom. Cool completely on a wire rack. Store in an airtight container up to 10 days.
  • To make ahead: Prepare dough and refrigerate dough up to 5 days; roll and bake as needed. Or freeze baked cookies up to 1 month.
  • Makes about 5 dozen cookies.
  • In 1 cookie: 72 calories, 1 g protein, 3 g fat, 11 g carbs