Ginger Crinkles

No changes needed. These crinkled up very well, better than my usual recipe. Perhaps the oil made the difference. My family loved them, it’s a keeper recipe!

Love these cookies especially dipping in tea. I found that 15 minutes is a bit too long.

These are amazing and so easy to make. I opted to take them out of the oven at around 10min, they were crispy on the outside and soft on the inside. A helpful tip if you measure your molasses in the same measuring cup after the oil without wiping it out the molasses slides right out.

Delicious!!! Highly recommend. I doubled the recipe and it turned out perfect.

This recipe is fantastic! I’ve made it twice in 3 days because everybody loves them. The second time, I added orange zest and the juice of 1/2 of a large orange. It was great! For a softer cookie decrease cooking time to 10 minutes.

Fantastic! I doubled the ginger powder. I upped the molasses by 25% and cut down on the sugar by just a bit. Very tasty. I will definitely be making these again.

Obsessed

10-11 min cook time was perfect

This recipe is called many things depending on”WHO” wants some recognition. Truth it’s a very old recipe with same ingredients and different names. some recipes call for shortening and some butter and again some simplely double the amounts of each ingredient and give it another name. I for one avoid shortening, why use such man made stuff when we have beautiful butter. However at the end of the day these are amazing cookies and no one I’ve ever met turned one down. Make ahead and freeze…..simply bake when needed and instant sweet snack or desert

Pretty good, almost too much molasses in my opinion, be careful not to overmeasure! I also do a heaping tablespoon size ball and bake for 12 minutes at 325 degreees, it keeps the center more moist and chewy.

Wow! I owned bakery for 20 years so I’ve made millions of cookies…from scratch! These are perfect. Baked into a beautiful looking and tasting cookie. I had no dry ginger so I used fresh ginger root and added it to the wet mixture instead of dry. Dough was really nice to work with. Excellent recipe..thanks for sharing??

Love this recipe. First time I made it, I forgot the salt, but it turned out great, so I’ve skipped the salt ever since.

Very nice but a little too crunchy. Shared with friends and they loved them. Baked one batch for 8 minutes and too crunchy. Baked second batch for 7 minutes and they were better. Followed recipe and will make again.

Something is wrong with the sugar content of this recipe. There is no way 1/4 cup is the correct amount.

I was hoping for a more chewy cookie – perhaps, I cooked them too long? Next time,I will only do 12 minutes. Also, I think I should not have added that 1/4 c sugar – it was probably for the rolling. That is not clear. It might have also had the effect of making the cookies too crispy. Flavor is very good. will try again.

yes my new fav i dont like it to hard so as soon as it starts craking i take out and let cool there soft and befor i put them to bake i dip them in a bowl of suger sprinkles there so yummmmy

Nice cookie! I was looking for an old ginger-molasses family cookie recipe that I’ve lost, and I think this is pretty close. I thought 15 minutes baking time was too long, so I bake for more like 11 or 12 minutes so they don’t get that burnt taste. My first batch stuck to the cookie sheet (I left them there to cool a bit) so the rest I pretty much remove them to the wire rack about a minute or so after coming out of the oven. These aren;t quite as chewy as the ones we used to make, but they are not too hard and crunchy either. Great addition to my Christmas cookie collection!

We loved these, easy and yummy too!..we used brown sugar,1/4 c white sugar(..as we didn’t have enough white on hand), needed white sugar to roll the cookies in before baking.Also, used half butter and half olive oil instead of veg oil….turned out soft and chewy! Perfect cookies!

Weird batter, delicious cookies. I took the advice of others and used 3/4 cup brown sugar, and 2 t ginger. They are totally yummy!

I only baked mine for 11 minutes and they burnt. Also, these are more like ginger snaps, not crinkles.

Very easy to make. Changed it to one-third cup molasses, added quarter teaspoon black pepper. I found the mass too wet to roll up into balls I could dunk in the sugar, so the first batch I spooned as best I could on the pan, and just sprinkled sugar on top. I was afraid the little globs of dough would bake into shapeless cookies, but surprisingly they ended up with a nice round shape. For the second batch I froze the mass for about fifteen minutes and this solidified the dough sufficiently to be able to roll into little balls and then dunk in the sugar. However, there was no difference really in taste between the first and second batches.Ten minutes in the oven was enough for each batch. By the way, although I followed the recipe for twelve cookies, I ended up with twenty-four regular sized cookies. I found these a bit bland, next time I may double the ginger, but overall they were good, comfort food type cookies. I will definitely make these again, and I suspect my husband will like these a lot once he gets home from work tonight!