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Hi Bold Bakers!
My recipe for Ginger Crinkle Cookies takes my two favorite holiday cookies and combines them into one! While some of you might have a had a chewy crinkly cookie, I bet you’ve never had one loaded with sticky sweet molasses and aromatic spices.
The combination of these flavors and textures says ’tis the season, and is perfect for a holiday party whether you’re hosting or attending!
What is a crinkle cookie?
Crinkle cookies come in all shapes and sizes, and are often flavored with cocoa — like my Chocolate Crinkle Cookies. This year I decided to go for that same crackle crunchy outside and chewy fudgy inside, but with the flavors of cinnamon, ginger, and clove.
These spices, and a hefty amount of molasses, make these cookies moist, chewy, and full of in-your-face ginger flavor. What makes these cookies crinkle on the outside is the raising agent (in this case baking soda) and the outer coating of icing sugar they are rolled in before baking. This outer layer of sweetness not only tastes and looks yummy, but helps create that outer crust that breaks while baking allowing the chewy inside to peak through.
[ Out of Brown Sugar? Make your own with my Homemade Brown Sugar Recipe! ]
Why is there molasses in ginger crinkle cookies? Can they be made without? Is there a substitute?
Seeing as this cookie has no egg to bind it, it really is held together by the molasses. It’s a super important ingredient that cannot be replaced. The flavor, texture, and color of this cookie depends on this dark sweet syrup.
If you can’t find it in your local store, I suggest you order some here.
How do you know when ginger crinkle cookies are done?
I like to shape my crinkle cookies by scooping them into uniform 1 tablespoon balls. It’s really important to make sure each cookie is the same size, as this is one of the things that will help the cookie to bake evenly in the right amount of time, so for this I use my GoodCook Small Cookie Scoop! In addition, I like to bake my cookies on my GoodCook 15 x 10 inch cookie sheet. These cookie sheets are larger than your average, meaning you can bake few batches in less time. They also heat super evenly, creating that perfect crisp bottom.
Crinkle cookies can be deceiving, as they will begin to crackle before they are done. You want to be sure to bake them for the full time directed, as it’s important that the outside of the cookie form a proper crust. The outside of the cookie will only highlight the chewy middle, so do not worry that the cookies are over cooking as they need time to caramelize and toast up on the outside.
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Ginger Crinkle Cookies
Ingredients
- 3 cups (15oz/426g) all-purpose flour
- 3/4 cup (4 ½oz/128g) brown sugar
- 3/4 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 tablespoon ginger
- 1/2 teaspoon salt
- 3/4 cup (6oz/170g) butter, at room temperature
- 3/4 cup (7½ oz/213g) molasses
- 2 tablespoons milk
- 1/2 cup (2oz /57g) powdered sugar for rolling
Instructions
- In a large bowl mix the flour, sugar, baking soda, cinnamon, ginger, and salt.
- Add in the room temperature butter and rub in until you've reached the texture of coarse breadcrumbs. You can do this by hand or with a dough cutter.
- Next add in the milk and the molasses. Mix until you form a dough.
- Refrigerate the dough for a minimum of 2 hours. Chilling the dough before baking stops your cookies from spreading.
- When ready to bake pre-heat the oven to 350°F (180°C) then line 2 GoodCook 15 x10 inch cookie sheets with parchment paper.
- Remove the cookie dough from the fridge. Using a small cookie scoop or a tablespoon measure, spoon a leveled ball of dough.
- Roll each ball in powdered sugar, making sure they are generously and evenly coated.
- Arrange the cookies about 2 inches apart on the cookie sheets.
- Bake the cookies for 14 minutes exactly. You want to bake these just right so they are still chewy in the center.
- Allow to cool slightly before transferring to a wire rack to fully cool.
- Once cooled cover and store at room temperature in an airtight container for up to 3 days.
Hi! I made these! I made some GF and some regular. Both were delicious! I used almond and banana flour (half and half) but did have to add 1/2 cup extra banana flour to get the consistency in your video. I also had to bake the GF 16 minutes to get it a little crispier on the outside. Success on both versions. My husband loved them. Mine were really dark cause I used homemade DARK brown sugar (my favorite). The dough got a little soft after a bit..so rolled the balls in Powdered sugar and put in the freezer for… Read more »
These were delightful!!
These sound fantastic. I love all of the spices and seasonings.
If I use vegan “butter” would it affect the outcome? I have a brand made from plant oils (Earth Balance).
Is fresh baking soda best? Mine isn’t ancient by any criteria, but I don’t use it for baking often. Cleaning and deodorizing is more common. It’s not a problem generally to get some from the grocery store, but I have long wondered about it and baking powder!
Thanks Emma!
Hi! In other places you’ve mentioned aging your dough in the refrigerator for a few days. Would that work well for these ginger crinkle cookies? Is that a good option for most cookie doughs, or are there certain categories/ factors that make aging off limits? I’m planning lots of cookie baking for an upcoming charity event. Thank you!
Thank you Gemma for sending me the link again, I was able to get the recipe this time.
I’ve read other people having trouble with GoodCook web site. I’ve Googled, and it comes up Error. is there any way of getting the recipe for the Ginger Crinkle cookies?
I really enjoy your all recipes I’ve tried so far. Thank you for all of them. Enjoy seeing Kevin and baby George helping.
I absolutely love these cookies. I made them last year during the holidays along with the chocolate version and these ginger ones stole the show with family ranging from 4 years old to 50. I made them again this year for a project and they were still a hit.
Hi Gemma,
Hope you are doing well in the current circumstances.
I tried the recipe for 18 cookies with the proportionate ingredients. Due to the unavailability of the molasses used honey. However, even after 8 to 9 minutes, the dough did not flatten in the oven and I had to flatten it with a fork. The cookies did bake at the end and tasted amazing with a good texture. Could you pls guide me as to why the dough did not flatten on its own?
Many Thanks!
Best,
Mayuri
Hi Gemma,
Can’t wait to try these out.. can you please help me with the ingredients though.. the link isn’t working
Tia
Nupur
Hi, can someone help me with the recipe. The link provided doesn’t take me anywhere unfortunately ???????? and I really wanna try this out.