August 27, 2013

Sugar-Coated Ginger Crinkle Cookies

On the lookout for a cookie recipe that yields delicious results but doesn’t require a lot of time? Look no further than these quick and easy Sugar-Coated Ginger Crinkle Cookies. With a chewy crumb and an irresistible spicy flavor, these cookies are rolled in a layer of sugar that cracks when baked, thus giving these cookies the “crinkle” in their name. And best of all? An entire batch can easily be made and baked in less than 30 minutes!¬†These just might be the perfect fall treat! Read on for the full recipe.

Sugar-Coated Ginger Crinkle Cookies at Positively Splendid

Ginger Crinkles

Serves 24
Prep time 15 minutes
Cook time 8 minutes
Total time 23 minutes
Meal type Dessert
Misc Child Friendly, Freezable


  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 2/3 cups vegetable oil
  • 1 cup granulated sugar
  • 1 Large egg
  • 1/4 cup molasses
  • 1/2 cup sugar (for dredging)


Step 1
Combine flour and next 4 ingredients and stir to combine.
Step 2
In a medium bowl, whisk together oil, sugar, egg and molasses. Add to flour mixture and stir well to combine, making sure flour mixture is completely moistened. (Mixture will be crumbly.)
Step 3
Shape dough into 1-inch balls, pressing firmly to ensure the dough doesn't crumble. Place the 1/2 cup sugar in a shallow bowl and roll each ball in the sugar. Place balls 2 inches apart on greased cookie sheets.
Step 4
Bake at 350 for 8-10 minutes. Cookies will be very soft when you remove them from the oven, but they will firm up when they cool. Store in an air-tight container.

This is a family recipe written by my beloved Mammo, and each and every time I prepare a batch, I remember sitting at her kitchen table to enjoy some together!

Sugar-Coated Ginger Crinkle Cookies at Positively Splendid


Thanks so much for stopping in!

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