Ingredients for Ginger Crinkles
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How to Make Ginger Crinkles
- Preheat oven to 350°F (175°C). Position oven racks to ensure even baking.
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 1 large egg and ½ cup molasses.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into walnut-sized balls (approximately 1 inch in diameter).
- Roll each dough ball in ⅓ cup granulated sugar, ensuring it's evenly coated. Place the sugared balls onto an ungreased baking sheet, sugar-side up.
- Bake for 10-13 minutes, or until the edges are set and the tops are slightly puffed.
- For soft-centered cookies, remove from oven immediately when puffed and lightly golden brown.
- For crispier cookies, bake for an additional 2-3 minutes, until the cookies have puffed and then slightly fallen, and are golden brown.
- Remove from oven and let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
- Once cooled, store your Ginger Crinkles in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
53g
Fat
16g
Carbs
7g
