Ginger Crinkles
Teresa Ambra
Ginger Crinkles are super scrumptious and sure to cure any sweet tooth craving. These delicious spice cookies are rolled in Turbinado sugar before baking. Quick, easy, great for holiday baking and Christmas Cookie Exchanges.
Prep Time 10 minutes mins
Cook Time 14 minutes mins
Total Time 24 minutes mins
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 42
Calories 124 kcal
1 cup unsalted butter softened at room temperature 1 1/2 cups granulated sugar 1 large egg 2 tbsp. dark corn syrup 1/2 cup molasses 3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods 2 tsp. cinnamon 1 tsp. dried ginger 1/4 tsp. ground cloves 1/4 tsp. salt 1/2-3/4 cup granulated sugar for coating, (I used Turbinado sugar)
Turn the oven on to 375˚.
Put butter, 1 ½ cups granulated sugar, egg, corn syrup, molasses, cinnamon, ginger, cloves and salt into a bowl.
Mix with an electric mixer until smooth.
Add flour and stir with a wooden spoon until well combined.
Roll into 1 ½ inch balls.
Put the remaining sugar (or Turbinado sugar) into a small bowl.
Roll the balls one at a time in the sugar to coat them.
Spray cookie sheets with cooking spray.
Arrange the balls on the prepared cookie sheets approximately 2 inches apart.
Bake on the center rack in the oven for 12-14 minutes.
Rotate cookie sheets on oven racks half way through baking time.
Cool Completely.
Store in a container with a lid.
NOTE: For a slightly more rounded, soft and plump cookie, add 1/4 to 1/2 cup additional flour.
Recipe adapted from Northpole.com.
© Can’t Stay Out of the Kitchen
Calories: 124 kcal Carbohydrates: 20 g Protein: 1 g Fat: 5 g Saturated Fat: 3 g Polyunsaturated Fat: 0.2 g Monounsaturated Fat: 1 g Trans Fat: 0.2 g Cholesterol: 16 mg Sodium: 17 mg Potassium: 74 mg Fiber: 0.4 g Sugar: 13 g Vitamin A: 142 IU Vitamin C: 0.01 mg Calcium: 14 mg Iron: 1 mg
Keyword cookie, dessert, ginger