Ginger Crinkles
- 30m Prep Time
- 10m Cook Time
- 1h Ready In
Soft and chewy molasses cookies with fresh ginger, coated in sugar. A classic holiday treat that's easy to make.
Ingredients
- 651 ml all-purpose flour
- 4.93 ml baking powder
- 4.93 ml baking soda
- 1.23 ml kosher salt
- 177 ml unsalted butter at room temperature
- 355 ml granulated sugar
- 1 large egg
- 59.1 ml molasses
- 14.8 ml freshly grated ginger
Nutrition (per serving, estimated)
Estimated based off 8 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 587 mg
- Iron: 21.6 mg
- Magnesium: 293 mg
- Phosphorus: 647 mg
- Potassium: 1743 mg
- Zinc: 3.5 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 651 ml all-purpose flour
- 4.93 ml baking powder
- 4.93 ml baking soda
- 1.23 ml kosher salt
- 355 ml granulated sugar
- 1 large egg
- 59.1 ml molasses
- 14.8 ml freshly grated ginger
Prepare
- 177 ml unsalted butter, at room temperature
Let's Cook
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Step 1.
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together 2¾ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ¼ teaspoon kosher salt; set aside.
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Step 2.
Using an electric mixer, beat ¾ cup (1½ sticks) unsalted butter at room temperature and 1 cup granulated sugar in a large bowl on medium speed until light and fluffy, about 3 minutes. Beat in 1 large egg, ¼ cup molasses, and 1 tablespoon freshly grated ginger. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated (dough will be soft). Refrigerate until firm enough to handle, about 1 hour.
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Step 3.
Place the remaining ½ cup granulated sugar in a small bowl. Roll half the dough into 1-inch balls (about 1 rounded teaspoon each) and then roll each ball in the sugar to coat. Place the balls onto the prepared baking sheets, spacing them 2 inches apart.
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Step 4.
Bake, rotating the positions of the baking sheets halfway through, until cookies are puffed, cracked, and set, 8 to 10 minutes. Let cool on the baking sheets for 2 minutes before transferring to a cooling rack to cool completely. Repeat with the remaining dough.