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Ginger Crinkles

Ginger Crinkles

Dani Boscarelli

Dani Boscarelli

This is a recipe from my mother. Our family has been making them for 50 years.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. Mix oil and sugar thoroughly with electric mixer. Add egg and mix well. Pour in molasses. Sift and add dry ingredients until incorporated.
  2. Roll teaspoonful of dough into ball, drop into sugar to coat.
  3. Place on ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 15 minutes.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

brandy
34

brandy

12/9/2007

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 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!!

BONNIE Q.
17

BONNIE Q.

8/29/2002

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.

Sugamomma
14

Sugamomma

12/25/2011

Followed recipe but added twice the amount of ginger. Absolutely wonderful cookie! This is a keeper!

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