Ginger Crinkles

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Most Helpful Positive Review

Dec 09, 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!!

—brandy

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Most Helpful Critical Review

Jun 05, 2012

only ok, not the recipe I was looking for

—g

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33 Ratings

Aug 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.

—BONNIE Q.

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Feb 02, 2009

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 able 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!

—larkspur

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Dec 25, 2011

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

—Sugamomma

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Nov 27, 2009

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 needs more than 1 tsp dry ginger, so next time I'll grate some fresh ginger too. 15 minutes would've burnt these. I think 10-11 minutes is a more appropriate cooking time.

—momma_s

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Feb 21, 2006

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 works better for me. Watch the baking time carefully. I like mine a little softer, so I stop baking them just after they crinkle (10-12 minutes.)I took someone else's suggestion and I rolled them in turbinado sugar. They look very pretty. These are great for someone who can't have butter.

—TRISHICAT

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Aug 29, 2002

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 forming balls, nor do you have to soften butter for it which makes it a great last-minute recipe.

—BARBBB

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Nutrition

Calories
291 kcal
15%

Carbohydrates
42.1 g
14%

Cholesterol
18 mg
6%

Fat
12.9 g
20%

Fiber
0.7 g
3%

Protein
2.7 g
5%

Sodium
316 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Ginger Crinkles

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 291
Calories from Fat: 116

% Daily Value *
Total Fat 12.9g 20 %
Saturated Fat 1.7g 9 %
Cholesterol 18mg 6 %
Sodium 316mg 13 %
Potassium 131mg 4 %
Total Carbohydrates 42.1g 14 %
Dietary Fiber 0.7g 3 %
Protein 2.7g 5 %
Sugars 24.7g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 3 %
Iron 14 %
Thiamin 17 %
Niacin 14 %
Vitamin B6 4 %
Magnesium 8 %
Folate 22 %

* 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.