By The recipe Sunday was ginger crinkles — chewy spiced ginger cookies rolled in sugar before baking. The sugar crinkles into a snowflake-pattern crust as the cookie cracks during the bake.
The recipe is below.
Ginger Crinkles
Prep Time: 15 min | Cook Time: 10 min | Total Time: 25 min | Servings: 36 cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup granulated sugar, plus 1/4 cup for rolling
- 1 large egg
- 1/4 cup unsulfured molasses
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven. Heat oven to 375°F. Line two baking sheets with parchment paper and set aside.
- Combine dry ingredients. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves until evenly mixed.
- Cream butter and sugar. In a large bowl, beat the softened butter and 1 cup of sugar together with a hand mixer or stand mixer on medium speed until light and fluffy, about 2–3 minutes.
- Add wet ingredients. Beat in the egg, molasses, and vanilla extract until fully combined and smooth.
- Mix in the flour. Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms. Do not overmix.
- Shape and roll. Place the remaining 1/4 cup of sugar in a shallow bowl. Scoop dough by rounded tablespoons, roll into balls, then roll each ball in the sugar to coat evenly.
- Bake. Arrange dough balls 2 inches apart on the prepared baking sheets. Bake for 9–11 minutes, until the tops are cracked and the edges are just set. The centers will look slightly underdone—that’s exactly right.
- Cool. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They firm up as they cool and stay chewy for days.
Nutrition (per serving)
Calories: 95 | Protein: 1g | Fat: 4g | Carbs: 14g | Fiber: 0g | Sodium: 85mg