Ginger cookies are, if you ask me, the very best a cookie can be and this Ginger Crinkle recipe might be my favourite of all time. The spice is so warming and homey and the texture of these, crisp yet with a bit of chew, is that of cookie dreams. This recipe is easy to make and great for engaging kids for helpers. They can roll the balls of dough in sugar and place them on the pan with little overseeing required.

  • c
    1 cup softened room temperature butter
  • c
    1 ½ cups granulated sugar
  • c
    1 large egg
  • c
    2 tbsp dark corn syrup
  • c
    ½ cup Our Compliments molasses
  • c
    3 cups all purpose flour
  • c
    2 tsp baking soda
  • c
    2 tsp cinnamon
  • c
    1 tsp ground ginger
  • c
    ¼ tsp ground cloves
  • c
    ½ tsp salt
  • c
    Extra sugar (about a 1/3 cup) for rolling the balls of dough in
  • Directions
    • 1
      Preheat the oven to 375F and line cookie sheets with parchment
    • 2
      In a large bowl, cream the butter and sugar together until well incorporated. Add the egg and corn syrup and mix until the texture lightens slightly. Add molasses and stir.
    • 3
      Add remaining dry ingredients, except the last measure of sugar, and stir well with a wooden spoon until all ingredients are incorporated well.
    • 4
      Roll dough into balls approximately 1.5” in diameter. Roll each ball of dough through sugar until coated and place on a cookie sheet leaving about 2” in between each to allow for spreading. Do not flatten, they will flatten as they bake. Bake for 12 – 14 min. Allow to cool about 5 min before removing to a wire rack. Store in a cookie jar.
    • 5
      Adapted from Company’s Coming Kids Cooking
    Tips
    • 1
      Using a cookie scoop makes quick work of forming the dough into balls.

    Comments

    Your email address will not be published. Required fields are marked *