Hello and merry baking! I’m sharing a super simple, soft and chewy on the inside and slightly sugary crunch on the outside, ginger crinkle cookie.
They’re so delicious (I had a hard time waiting to eat one while I photographed them), and fast and easy to make! You’ll need similar ingredients as a cut out gingerbread cookie recipe (here is my tried and true cut out cookie recipe if you like), but the method is a little bit different.
A few quick notes and then the recipe… Please forgive me again for all the photos – I’m still playing around and learning about photography.
- I used an ice cream scoop to portion the batter. You can use any size you like, as long you bake the same ones on the same tray for uniformity. Each size takes a slightly shorter or longer time to bake, depending on the size. Smaller cookies are of course faster, and larger cookies take a little longer.
- I used a scoop which is 2 1/2 inches in diameter, 2.76 fluid ounces or 79 mL.
- My finished cookies are a generous size – about 4 inches or 10 centimetres in diameter.
- I recommend baking for 14-17 minutes. The longer you bake them, the crispier the outside will be, the less you bake them, the softer the middle will be. You can play around with the texture with different batches. Each oven is slightly different, so you may have to experiment with your timing a little.
Ginger Crinkle Cookie Recipe
Ginger Crinkle Cookie Recipe
- 3/4 cup salted butter, room temperature
- 2 cups granulated sugar for cookie batter
- 1/2 cup granulated sugar for dipping cookies
- 3 large eggs
- 1/2 cup fancy molasses
- 2 tsps pure vanilla extract
- 4 cups all-purpose flour
- 2 1/2 tsps baking soda
- 2 tsps ground ginger
- 2 tsps ground cinnamon
- 1/4 tsp salt
- Preaheat the oven to 375 degrees Fahrenheit.
- In a stand mixer fitted with a paddle attachment, cream the butter and 2 cups of sugar on medium speed until light and fluffy. You will likely need to scrape down the sides of the bowl and attachment at least once.
- Add the eggs slowly and mix until they're incorporated. Scrape down the sides of the bowl. Add the molasses and vanilla extract and mix on high until the mixture looks like a pale brown color. Scrape down sides of the bowl and mix on high briefly.
- Into a separate bowl, add the flour, baking soda, ground ginger, ground cinnamon and salt. Whisk the ingredients together well.
- Add the dry ingredients to the wet ingredients and mix until just fully combined.
- Use an ice cream scoop to portion your batter out. One at a time, dip each ball of dough into the 1/2 cup of granulated sugar. Use a spoon or your fingers to gently roll the dough in the sugar to coat all sides, and then place onto a baking sheet lined with parchment paper. Make sure you leave room around each cookie to spread while baking. For my large cookies I left about 2 inches of space around each.
- Slightly flatten the tops of your cookies by pressing gently on each cookie with the palm of your hand.
- Bake in the preheated oven for 14-17 minutes or until the cookies are firm around the edges but still somewhat soft in the center.
- Let your cookies cool and enjoy!
Happy baking and snacking!