October 4, 2019

PERFECT GINGER CRINKLES

I love baking, and I especially love ginger cookies. For years, I’ve been searching for a ginger cookie recipe that is easy, consistent, and tasty both fresh and a few days after baking. After a lot of experimentation, I think I’ve found it! This recipe is based on the Ginger Crinkles recipe in Gillespie’s 201 Cookies, although I’ve made some changes for ease of measurement.

Ingredients

  • 240g flour
  • 12g baking soda
  • 3g cinnamon
  • 2g ginger
  • 200g sugar
  • 150g canola oil
  • 1 egg
  • 85g molasses

Instructions

  1. Preheat oven to 350ºF.
  2. In a large bowl, add flour, baking soda, cinnamon, ginger, salt, and sugar. Mix.
  3. Make a well in the middle of the bowl. Add canola oil, egg, and molasses.
  4. Stir the wet ingredients, slowly incorporating the dry ingredients from the sides of the bowl until the dough is one large ball.
  5. Spoon walnut-sized balls onto a plate of sugar. Roll the balls in sugar and place ~3 inches apart on an ungreased baking sheet. (Fully 3 inches apart! These boys expand a LOT)
  6. Bake for 12-15 minutes. Cool on racks. Enjoy!

built and baked by charlotte merzbacher