Ginger Crinkles
Indulge in the warm, nostalgic flavors of *Ginger Crinkles*, a classic cookie recipe that blends aromatic spices and molasses for a perfectly chewy treat. These holiday-inspired cookies boast a crackled sugar-coated exterior that gives way to a soft, spiced interior, thanks to a luscious combination of ground ginger, cinnamon, and cloves. With just 15 minutes of prep time, these homemade cookies are easy to whip up yet impressive enough to share at festive gatherings or cozy nights in. Perfectly balanced with a hint of molasses and vanilla, each bite is a comforting blend of sweetness and spice. Serve alongside a cup of tea or coffee for the ultimate snack, and enjoy their irresistible warmth all season long. Bake *Ginger Crinkles* today and delight your taste buds with one of the coziest cookies you'll ever meet!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 2 teaspoons baking soda
- 0.25 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 0.25 cup molasses
- 1 teaspoon vanilla extract
- 0.5 cup coarse or granulated sugar (for rolling)
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, whisk together the flour, ground ginger, cinnamon, cloves, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg, molasses, and vanilla extract to the butter mixture, and beat until combined, scraping down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Scoop out tablespoon-sized portions of dough and roll them into balls. Then, roll each ball in the coarse or granulated sugar to coat evenly.
Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 9-11 minutes, or until the edges are set, and the tops have a crackled appearance. Avoid overbaking for soft cookies.
Remove the cookies from the oven, let them cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.8 g | 198% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 3280 mg | 143% | |
| Total Carbohydrate | 590.1 g | 215% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 379.7 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 299 mg | 23% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1608 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
