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Ginger Crinkles

I came up with these cookies by combining ingredients from two recipes. It's the perfect ginger cookie—crispy on the outside and chewy in the middle. I send them to my son, and he shares them with his employees. Whenever I ask what kind of cookies to send, these are at the very top of the list. —Judy Wilson, Sun City West, Arizona
  • Total Time
    Prep: 25 min. + chilling Bake: 10 min./batch
  • Makes
    about 2-1/2 dozen

Ingredients

  • 3/4 cup butter-flavored shortening
  • 1-1/2 cups sugar, divided
  • 1 large egg, room temperature
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves

Directions

  • In a large bowl, cream shortening and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk flour, baking soda, ginger, cinnamon, salt and cloves; gradually beat into creamed mixture. Refrigerate, covered, until firm, about 1 hour.
  • Preheat oven to 350°. Place remaining 1/2 cup sugar in a shallow bowl. Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on parchment-lined baking sheets.
  • Bake until set and tops are cracked, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts
1 cookie: 118 calories, 5g fat (1g saturated fat), 6mg cholesterol, 127mg sodium, 17g carbohydrate (10g sugars, 0 fiber), 1g protein.
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Reviews

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Average Rating:
  • Martha
    May 5, 2020

    These are delicious! I stuck pretty close to the published recipe. But . . . I used butter instead of butter flavored shortening and used turbinado sugar for the last 1/2 cup instead of granulated. They turned out a little chewy, a little crunchy, sweet with a zing of ginger. This is definitely going to be a regular treat in my home!