ginger crinkle cookie recipe
The Best ginger crinkle cookie recipe
I’m so excited to share with you my favorite ginger crinkle cookie recipe. These cookies have been a staple in our household for years, and I just can’t get enough of them. They’re soft, chewy, and full of the warmth of ginger.
My kids love helping me bake them, and they’re always a hit at family gatherings and potlucks. But what I love most about these cookies is the way they smell – the aroma of ginger wafting from the oven is just heavenly. I’ve tried many different recipes over the years, but this one remains my go-to.
It’s a classic for a reason, folks. I think part of what makes these cookies so special is the combination of white and brown sugar. The white sugar gives them a nice sweetness, while the brown sugar adds a richness and depth that complements the ginger perfectly.
And let’s not forget the crinkly surface – it’s achieved by using a mixture of granulated sugar and cream of tartar to create a crunchy texture that’s just irresistible. One thing that might surprise you about this recipe is how easy it is to make. Don’t let the ingredient list fool you – these cookies come together quickly, and before you know it, you’ll be enjoying warm, fresh-baked goodness straight from the oven.
Ginger crinkle cookies are also incredibly versatile. You can serve them on their own as a snack, or use them as a base for ice cream sandwiches or milkshake cups.
Ginger Crinkle Cookies
These ginger crinkle cookies are soft, chewy, and full of warm spice. The dough is rolled in sugar before baking to create a crackled, snowy top.
🥘Ingredients
For the Dough
For Rolling
👨🍳Directions
Set aside.
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Ginger Crinkle Cookies Works
These ginger crinkle cookies are perfect for any occasion – whether it’s a holiday party or just a Tuesday afternoon snack attack.
They store well in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
If you’re looking for an extra-special treat, try freezing them on a baking sheet until solidified then transferring them to an airtight container or freezer bag for up to 3 months – just thaw at room temperature when you’re ready to enjoy.
❓ Frequently Asked Questions About Ginger Crinkle Cookies
Q: What type of sugar should I use for these cookies?
The recipe calls for both white and brown sugar. You can use either granulated or turbinado sugar in place of the white sugar if you prefer.
Q: Can I substitute ground cinnamon for the ground ginger?
No, ground cinnamon has a different flavor profile than ground ginger. If you want to try something similar but different, consider using ground cardamom instead.
Q: How do I get the crinkly surface on my cookies?
The secret to getting that crinkly texture lies in using a mixture of granulated sugar and cream of tartar to create a crunchy surface.
Q: Can I make these cookies ahead of time?
Yes, you can make these cookies ahead of time by freezing the dough balls until you’re ready to bake them.
Q: Do I need to chill the dough before baking?
No, there’s no need to chill this dough before baking – just scoop out your desired amount onto a baking sheet.