Ginger Molasses Crinkle Cookies

Recipes in early cookbooks, such as the 1915 edition of the Five Roses Cookbook, show that ginger cookies have been a favourite for generations.



1-1/4 cups (300 mL) granulated sugar
2/3 cup (150 mL) vegetable oil
1/4 cup (50 mL) fancy molasses
1 egg
1-3/4 cups (425 mL) all-purpose flour
1-1/2 tsp (7 mL) ground ginger
1 tsp (5 mL) each cinnamon, baking powder and baking soda
1/2 tsp (2 mL) salt


In large bowl, whisk together 1 cup (250 mL) of the sugar, oil, molasses and egg until smooth.In separate bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda and salt ; stir into sugar mixture.

Shape by rounded tablespoonfuls (15 mL) into balls; roll in remaining sugar to coat. Place 2 inches (5 cm) apart on parchment paper-lined or greased rimless baking sheets.

Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until cookies spread out and tops crack, about 12 minutes. Let cool on pans on racks for 10 minutes; transfer to racks and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days or freeze for up to 1 month.)

You can spice up this classic by adding 1/3 cup (75 mL) finely chopped crystallized ginger to the dry ingredients.

Servings: 36 cookies

Nutritional Info

approx. per serving

  • cal93
  • pro1%
  • total fat4%
  • sat. fattrace
  • carb13 g
  • fibretrace
  • chol5 mg
  • sodium74 mg
  • %RDI
  • calcium1%
  • iron3%
  • vit A
  • vit C
  • folate3%


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