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Ginger Crinkle Cookies

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Crackly, crunchy, and chewy — my Ginger Crinkle Cookies give meaning to ’tis the season, and are perfect for all your sweet holiday needs!

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.

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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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Carole Corbett
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Eleanor72 on December 28, 2018 at 3:47 pm

    So good. Easy to make! And fancy!

    • Gemma Stafford on December 30, 2018 at 9:01 pm

      Yes these are so festive, im delighted to hear you liked them!

  2. Mayanka Khetarpal on December 27, 2018 at 5:29 am

    Hi Gemma,

    Can I use demerara sugar instead of brown sugar ?


    • Gemma Stafford on December 30, 2018 at 9:30 pm

      Yes, i dont see why not. Enjoy!

  3. Honey on December 26, 2018 at 8:09 am

    Hi Gemma,
    I made r tea batch of this delicious cookies, how long can I keep them on the freezer?

    • Gemma Stafford on December 30, 2018 at 9:23 pm

      I am delighted to hear that, these will keep frozen for up to 2 weeks ;D

  4. MayLing Stone on December 20, 2018 at 7:44 pm

    Love these cookies!! I made the dough last night and baked it tonight, it is delicious. Would have shown you the picture of the cookies I took, but don’t know how to post it here.

    • Gemma Stafford on December 21, 2018 at 12:20 am

      Thank you Mayling, I am really happy to have this kind review.
      There is a ‘submit’ button for photos after the recipe. When you select this it asks you to select the photo from your camera roll, click on that and it will upload. We take a look at the photos before they are published to make sure they are what the bold bakers intend to publish, so you do not need to worry about getting it wrong.
      Seasons greetings to you and yours,
      Gemma 🙂

  5. kcuthill on December 20, 2018 at 2:12 pm

    These cookies are incredible! They’re an even more delightful version of ginger snaps. They have a perfect crisp shell and a wonderful, chewy inside.

    • Gemma Stafford on December 20, 2018 at 2:18 pm

      So happy to hear it, Kristall. Well done to you! 🙂

  6. Carole Corbett on December 20, 2018 at 1:43 pm

    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 rolled the balls in Powdered sugar and put in the freezer for about a 20 minutes, then popped them right in the oven. Worked great.

    I just want your bold bakers to know they can make these GF with just some simple adjustments.

    Thank you,


    • Gemma Stafford on December 20, 2018 at 2:18 pm

      You’re a star, as always, Carole. Thank you for sharing your experiences for other GF Bold Bakers! 🙂

  7. Eliana on December 17, 2018 at 10:23 pm

    Hey Gemma,
    I don’t have molasses in my country is their a substitute that could still make yummy texture in the cookie and make it delicious.

    • Gemma Stafford on December 18, 2018 at 5:27 pm

      Hi there, you can use honey for a similar texture. Enjoy!

  8. Poppy Russell on December 17, 2018 at 10:46 am

    I’m trying to find the recipie for the ginger crinkle cookie. Not finding the Ingredients.

  9. Jacqui m on December 17, 2018 at 10:20 am

    Saw this recipe and had to try it. Was so simple and easy to make and tastes absolutely delicious. I would take a photo but my family ate them already!!!

    • Gemma Stafford on December 18, 2018 at 2:33 am

      Hi Jacqui,
      That is great, and the idea of course is that they will eat them, but now you have a job for life!!
      Thank you for letting us know,
      Gemma 🙂

  10. Terri on December 16, 2018 at 12:55 pm

    I made these yesterday, they are really good! I enjoy all your videos!

    • Gemma Stafford on December 16, 2018 at 7:10 pm

      I’m delighted to hear Terri! Thanks for trying it out 🙂


  11. Honey on December 16, 2018 at 9:16 am

    Hi Gemma,
    If I bake this recipe in a fan oven, would the temperature change? Or the time will be reduced?
    Please advise….

    • Gemma Stafford on December 16, 2018 at 6:58 pm


      Fan ovens you usually drop by 20oF. P.s these cookies are amazing. It’s best to bake 1 sheet at a time. You always get the best results that way.


      • Honey on December 18, 2018 at 5:57 am

        Hi Gemma,
        Thank you for your feedback!
        I baked it in a fan oven and it was delicious 😋
        I have a general question about baking recipes, do you bake them in convection ovens or conventional ovens? To avoid confusion because I have both options in my oven and would like to know whenever I try any of your sweet recipes you post..

        • Gemma Stafford on December 18, 2018 at 5:30 pm

          I use conventional unless otherwise directed as convection browns and crisps whatever it it baking ;D

  12. Charlotte on December 14, 2018 at 2:16 pm

    I really, really enjoy your recipes. I have never had one fail!!! I want to make your cranberry cake but I only have cardomom pods. I add them whole when I make sweet and sour beets and have always wondered what else I can use them for. How do I get the cardomom in granular form as shown in your video? Can I use the little seeds inside the pod or should they be ground in some fashion?

    • Gemma Stafford on December 15, 2018 at 4:22 am

      Hi Charlotte,
      Good question again today! I crush the pods in a pestle and mortar. Take out the shell, and lightly toast the seeds in a hot pan, a few seconds will do it. Now allow them to go cold, then grind to a powder. You can do a lot of these at one time and keep some for other dishes, this is a fabulous spice! I use it in mixes to coat chicken or fish before frying, mixed with cumin/black onion seeds/fennell seeds etc.
      Seasons greetings to you and yours,
      Gemma 🙂

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