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Ginger Crinkle Cookies

If you're a fan of ginger and molasses, these crispy, crunchy cookies will be sure to please. They're addictive, so consider yourself warned! If the recipe is too large for your family, you can freeze half of the dough for a future use or halve the quantity.

For a chewier cookie, try our Spicy Ginger Cookies.

60 Servings


¾ cup

unsalted butter (softened, 1-1/2 sticks)

2 cup


2 large


¾ cup


2 tsp

white vinegar

4 cup

unbleached all-purpose flour

1 ½ tsp

baking soda

1 Tbsp

plus 1 teaspoon ground ginger

1 tsp

ground cinnamon

½ tsp

ground cloves

sugar for rolling cookies


Position a rack in the middle of the oven, and preheat to 350 degrees F. Butter two or more cookie sheets or line with parchment; set aside.

Cream the butter and sugar in a medium-size bowl. Beat in the eggs, molasses and vinegar.

In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon and cloves. Add the dry mixture to the batter and mix thoroughly.

Form the cookie dough into 1-inch balls by rolling the dough between your palms. Sprinkle some sugar on a plate. Lightly roll the cookie balls in the sugar to coat the dough. Space the cookies 2 inches apart on the prepared baking sheet. Don't flatten the cookies.

Bake until the cookies have just set and are fragrant, 10 to 12 minutes. Place the sheet on a wire rack and cool 10 minutes. Remove the cookies with a spatula and finish cooling them on the rack.

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