How about gingersnap cookies? Were you were lucky enough to have a mom or grandma that liked to bake and made these for you? Lightly spiced Ginger Crinkles are a favorite when baking cookies with kids. Their crunchy and crackled outside with a chewy center make them irresistible. Perfect for autumn snacking.
Ginger crinkles is an old, grandmother recipe, shared with me by a friend when we were both new brides. She got it from a friend who got it from her grandmother. Those are the best recipes, don’t you think?
So now, this grandmother is making the same cookies with another generation.
Grandmother in the past probably creamed the shortening and other ingredients in a bowl with a wooden spoon. We used the mixer but I am sure you don’t need one if you’d rather make it the old-fashioned way.
Baking Ginger Crinkle Cookies
Here is what you will need to make Ginger Crinkles.
With mixer, cream the sugar and shortening together.
Add the egg and molasses.
Mix until combined.
Add the flour, cloves, cinnamon and ginger.
Mix just until completely combined. The dough will be slightly sticky. Using a cookie scoop or spoon, drop into a bowl of sugar.
Coat the cookie balls with sugar.
Place cookie balls onto an ungreased baking sheets. Bake 1-inch cookie balls 8-10 minutes. Using a medium-size cookie scoop makes bigger 3 1/2-inch, cookies so bake 14-16 minutes. If you like softer cookies bake for less time and bake longer it you prefer crisper cookies.
Ginger Crinkles will puff while baking and flatten as they cool.
All crinkly and crunchy!
Ginger Crinkles Cookie Recipe
Yield: 27 3 1/2-inch cookies
- 1 1/3 cups sugar, divided
- 3/4 cup shortening
- ¼ cup light molasses
- 1 egg, slightly beaten
- 2 cups flour
- 3 tsp baking powder
- 1/4 tsp salt
- 1 tsp cloves
- 1 tsp cinnamon
- 1 tsp ginger
Heat oven to 350 degrees F.
In a large bowl, with an electric mixer, beat 1 cup sugar with shortening. Add the molasses and egg and mix on medium speed until well blended.
Stir in remaining dry ingredients except granulated sugar.
Scoop or roll into 1” balls and dip in the remaining 1/3 cup sugar. Place on ungreased baking sheets. Bake 8-10 minutes or just until set. Remove from sheet from oven and wait 2 minutes before transferring cookies to cooling rack.
NOTE: Using a medium-size cookie scoop makes bigger 3 1/2-inch, cookies so bake 14-16 minutes. If you like softer cookies bake for less time and bake longer if you prefer crisper cookies.
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