Ginger Crinkles

Ginger Crinkles

36

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

servings 291 cals
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Original recipe yields 12 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

36
  1. 42 Ratings

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Most helpful positive review

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. The...

Most helpful critical review

only ok, not the recipe I was looking for

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. The...

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!

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 b...

Delish! My new ginger cookie! I replaced the white sugar with 3/4 cup brown sugar, and added 1/4 tsp white pepper (black works too) for more kick. IMO, to make these a true "ginger" cookie it ne...

Very good! The dough is super easy to work with. I prefer mine with more spice, so I add 1/2 tsp. of black pepper. Also, I thought they were a little too sweet and I found 3/4 cup of sugar wo...

These cookies are the absolute positive BEST...they are crunchy on the outside and soft on the inside (but not too soft)...A definite keeper and I will make these cookies over and over again...T...

This is a crunchy but not hard cookie. Even undercooking it by 5 or 6 minutes didn't yield a soft or chewy cookie. It has a good flavor. The dough doesn't have to be refrigerated before formin...

A family favorite! A great addition to a Christmas platter. We prefer these to ginger snaps.