Ginger Crinkles


  • Makes5 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

This article was originally published on Nov 01, 2010

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