Today on the blog we have another delicious cookie that can be made for Old Saint Nick or Chanukah Harry. This recipe comes straight from my (Marlee) Grandma’s recipe box and we’ve take this old tasty classic and updated it just a smidge.
While using dried ginger is totally okay, using additional fresh ginger really gives these ginger crinkle cookies and extra kick of awesome and punch of flavor that they were missing.
Like our sugar cookies, the longer you bake these, the crispier they turn out. We prefer these cookies to be a little softer and more chewy, so we just bake them for less. And while the cookies turn out crispier, they aren’t hard to eat and the inside is still slightly chewy. Weird, yet delicious.
This dough is super easy to make and fun for the the whole family. As a child, I fondly remember making these with my Grandma Alyce and Grandpa Fred.
Auntie Alyce’s Ginger Crinkles
- 2/3 Cup Vegetable Oil
- 1/2 Cup Dark Brown Sugar*
- 1/2 Cup White Sugar*
- 1 Large Egg
- 5 Tablespoons Molasses
- 1 Tablespoon Fresh Ginger (Heaping)
- 2 Cups AP Flour
- 1/2 Teaspoon Salt
- 2 Teaspoons Baking Soda
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Ginger (Dried)
- 1/2 Teaspoon Cloves
- 1 Tablespoon Pumpkin Pie Spice
- 1/4 Cup White Sugar
Preheat your oven to 350°F and line a cookie sheet with parchment paper.
In a medium bowl, using a hand mixer, mix together the vegetable oil and sugars.
Next, add the egg and beat it in until combined.
Stir in the molasses and fresh ginger and set the mixture aside.
In a bowl, sift together the flour, salt, baking soda, cinnamon, dried ginger, and cloves.
In two batches, add the flour mixture to the oil mixture. You can start with a wooden spoon and then move to your hands. Knead the dough until all the flour is combined.
In a small bowl, combine the white sugar and pumpkin pie seasoning.
If you don’t have pumpkin pie seasoning, you can totally substitute it for cinnamon.
For the rolling process it’s really about preference and what size cookie you like. We went for just about a tablespoon of dough, which you roll into a ball and then roll in the cinnamon sugar.
Line up the ginger dough balls, and bake for 7 to 9 minutes. If you like crispier cookies (like Auntie Alyce did) bake them 11-13 minutes.
Remove the cookies from the oven and transfer to cooling rack. Repeat Step 8 until all the dough is baked.
**If you want a softer chewier cookie do a full cup of brown sugar and exclude the white sugar. The dough will be super sticky, so add an extra tablespoon or so of flour and continue. Just be aware it won’t make the same dough as pictured!