Chewy Ginger Crinkles (Gingersnaps)
Aren't you glad that classic gingersnaps can never go out of style?
Hey again! Today I’m sharing a recipe that’s going to break a few of your health-minded New Year’s resolutions. A classic that’s been long overdue in posting but I’m really glad it’s finally here. Ginger crinkles: crisp on the outside, chewy on the inside, and complete with that hard to beat, spiced, gingery taste. Let’s also not forget those deep, satisfying grooves that happen after baking! If you prefer actual gingersnaps, just bake them longer for a crisp cookie through and through. (My dad’s type of cookie) I personally think almost every cookie should have a crisp exterior and a chewy center. I hope you give these amazing cookies a try, and love them as much as we do!
Classic Gingersnaps (Gingercrinkles)
These ginger cookies are perfection. They feature crisp edges, a spiced, chewy center, and deep, textbook cracks.
Servings 82 cookies (approx)
Ingredients
- 2 cups vegetable oil or LIGHT olive oil
- 3 cups granulated sugar plus 1/2 cup for rolling
- 3 eggs
- 3/4 cup molasses
- 6 cups all-purpose flour
- 1 1/2 tsp salt
- 2 Tbsp baking soda
- 1 1/2 Tbsp cinnamon
- 1 Tbsp ginger powder
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- In the bowl of your stand mixer fitted with the paddle attachment, mix together sugar and oil. Add eggs and molasses. Mix until thick and smooth.
- In a medium bowl, whisk together flour, salt, baking soda, cinnamon, and ginger. Add this mixture to the creamed wet ingredients and mix on low speed until a dry, smooth dough forms.
- Add 1/2 cup of granulated sugar to a flat bowl. Scoop out an extra-heaping Tbsp of cookie dough, roll it between the palms of your hands into a nice ball, and then roll it in the sugar to coat it evenly. Place it on the baking sheet and repeat until you have 12 cookies on each pan.
- Bake the cookies for 12-15 min* until puffy and cracked.
- Remove from oven and immediately drop the cookie sheets on a towel laid on the counter until the cookies settle, flatten, and crack more. Cool for a bit before removing them from the pans. Repeat with remaining cookies.
Notes
*12-13 min in the center of my oven was perfect and produced the best looking cookies. I found that I had to bake them for 15 min on the bottom rack.
I love your new logo!😁
Love it, it all looks professional and the good snack look. Wonderful way to socialize with such treats and a goood cup of coffee, should do it more……keep it up Denae love it!
Thank you so much!
Looks good! Will have to try these😋 your new logo is so pretty!
Thanks🥰 I hope you’ll love them!
Gingersnaps are definitely a favorite in our house!
Love your site and new logo! Looking forward to making these cookies with my kids. Thank you! Keep up the good work!
Thanks! Can’t wait for you to try them!
We tried this recipe, because ginger snaps of every kind are a favourite in our home and I’m happy to report that they turned out perfectly! I cut back the sugar a bit and the cookies still were very good.
Great to hear! Glad you enjoyed:)