Ginger Crinkles

FullSizeRenderWe’ve all bitten into gingersnap cookies that are so hard you practically break a tooth on them. This soft, chewy cookie has all the sweetness and spice of a gingersnap, but none of the dental danger. And these Ginger Crinkles are SO good, my 30-something nephew Jacob actually asked for a take-home bag when he and his wife had been over for dinner once. He said he wasn’t really a cookie person, but thought he’d try one to be polite, and then couldn’t stop.

It helps to serve them nice and warm, fresh from the oven, although they keep well in an airtight container. They’re a great fall and winter cookie, since they use the same spices as gingerbread, but your family—and guests!—will be happy to eat them year round. (I like to make these when Chocolate Chip and/or Monster Cookies are boring me. A nice change of pace.)

I found the recipe on the McCormick spice site several years ago, but it is no longer posted. They had used corn syrup in their recipe (which I don’t keep on hand), so I tried molasses instead. Worked great! And probably added more flavor, too. 

Makes 2 ½ dozen cookies

1 cup butter, softened to room temperature
1 ¼ cups white sugar
¼ cup dark molasses
1 egg
1 teaspoon vanilla
3 cups flour
2 teaspoons ground cinnamon
1 ½ teaspoons baking soda
1 teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
¼ cup white sugar (for rolling cookies)

Preheat oven to 375° Fahrenheit. In large mixer bowl, cream butter. Slowly add white sugar, then molasses, and beat with electric mixer until fluffy. Add egg, and cream all ingredients. Add vanilla, and cream ingredients again.

In separate medium-size mixing bowl, combine flour, cinnamon, baking soda, ginger, cloves, and salt. Stir with spoon. Slowly add flour mixture to creamed butter and sugar mixture. Remove bowl from mixer.

Put ¼ cup white sugar in small bowl. Take spoonfuls of cookie dough and roll into balls. Roll each ball in sugar before placing on baking sheet. Bake in oven for 10-12 minutes. Remove pan from oven and cool for 5 minutes before removing cookies from baking sheet. Store in airtight container.