Updated: Jan 7
Ginger Crinkle Recipe
2/3 c. vegetable or canola oil 2 c. all-purpose flour
1 c. granulated sugar 2 t. baking soda
1 large egg ½ t. salt
4 T. molasses 1 t. each of cinnamon and ginger
Extra granulated sugar for rolling* ¼ - ½ t. ground cloves
Heat oven to 350 degrees F and line the baking tray with parchment paper for easy cleaning.
Mix oil and sugar and then add egg and beat well. It should get a little volume then stir in molasses.
Sift all the dry ingredients together in a separate bowl. Add dry to wet ingredients and mix well.
Take a teaspoon of dough (for small cookies or a tablespoon for larger cookies) and roll into a ball, then coat with granulated sugar. Place on a baking tray with a few inches between to allow for spreading.
Bake for about 15 minutes – cookies will flatten and watch for crinkling on top. If you want a little chewier cookie, remove when the edge just gets golden but still soft in the center.
Remove from the oven and place cookies on wire racks. Cookies will flatten and crinkle more as they cool. Store in an airtight container for up to two weeks or freeze. These are great for ice cream sandwiches or crusts for mini cheesecakes too!
* if you have gingery sugar leftover after you are done rolling, it is great in coffee or on oatmeal!