Ginger Crinkles29 Reviews
“This is a recipe from my mother. Our family has been making them for 50 years.” - by Dani Boscarelli
Original recipe yields 2 dozen
- Mix oil and sugar thoroughly with electric mixer. Add egg and mix well. Pour in molasses. Sift and add dry ingredients until incorporated.
- Roll teaspoonful of dough into ball, drop into sugar to coat.
- Place on ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 15 minutes.
Amount Per Serving (12 total)
- 291 cal
- 12.9 g
- 42.1 g
Based on a 2,000 calorie diet
Reviews (29)Rate This Recipe
"This recipe is honestly fool-proof. I've made them twice now. The first time, I accidently left out a whole cup of flour and didn't realize it until I had baked too many to try to fix it. They came..." See more out like crinkly molasses cookies, and tasted great. The second time, I got the flour right and they stayed in puffed little balls, more like a ginger snap. So you can pick which you want! Also, the baking time can be adjusted very liberally. I've baked them for as little as 7 minutes to get a crisp outside and chewy center, and up to 15 or 16 to get a true ginger snap. The choice is yours!!"
"This cookie has excellent flavor and was very easy to make. I rolled the balls of dough in raw sugar instead of white sugar and they looked really pretty...." See more"
"This is my favorite gingersnap recipe! I like the fact that it uses oil instead of butter. I sometimes make them with half or all whole wheat; this is one of the few cookie recipes that I have been ab..." See morele to get away with that! To make them pretty for Christmas, I dip them halfway in melted white chocolate. They are out-of-this-world good that way! "
Ginger Snaps II
Ginger Snaps I
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