Ginger Crinkles

Ginger Crinkles

34 Reviews 7 Pics
Dani Boscarelli
Recipe by  Dani Boscarelli

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

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Adjust Servings

Original recipe yields 2 dozen



  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.

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Reviews (34)

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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!!



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.



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

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Amount Per Serving (12 total)

  • Calories
  • 291 cal
  • 15%
  • Fat
  • 12.9 g
  • 20%
  • Carbs
  • 42.1 g
  • 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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Ginger Snaps II


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Ginger Snaps I