Ginger Crinkle Cookies are so festive. With the perfect blend of spices and molasses, these holiday cookies are chewy with beautiful cracks that form as they bake.
Ginger Crinkle Cookies
Meet my new favorite holiday cookie – the ginger crinkle. Just like Chocolate Crinkle Cookies, they are coated in powdered sugar and form deep cracks as they bake.
The difference between these and the more common chocolate version is that ginger crinkle cookies are full of ginger, cinnamon, molasses and brown sugar. They taste like a gingerbread cookie but better!
Like most of my dessert recipes, they can be made in 1 bowl (but you do need two small bowls for rolling the cookie dough in). I LOVE easy recipes!
You might want to consider making these Red Velvet Crinkle Cookies as well, which have a pretty red color and are reminiscent of red velvet cake, in cookie form.
Looking for more holiday cookies?
- Vegan Ginger Cookies
- Vegan Gingerbread Cookies
- Vegan Chocolate Crinkle Cookies
- The Best Vegan Sugar Cookies
- Vegan Chocolate Peppermint Cookies
Ginger Crinkle Cookies
- Preheat the oven to 350 degrees F and line two baking sheets with parchment paper or silicone mats. Place the granulated sugar in a small bowl, and the powdered sugar in another bowl. Set aside.
- In a large bowl, add the brown sugar and softened vegan butter. Use an electric mixer and beat until creamy, 1-2 minutes.
- Add the molasses and milk and beat until smooth and well combined with the butter and sugar.
- Stop the mixer and add the flour. Sprinkle the baking soda, cinnamon, ginger, cloves and salt on top of the flour. Turn the mixer on and mix until just combined.
- Scoop 1 1/2 tablespoons of dough and roll into balls. Roll each ball first in the granulated sugar, then the powdered sugar to coat generously.
- Place on the prepared baking sheets about 2 inches apart from each other. Bake for 12 -13 minutes until set. They will appear soft and underdone, but they firm up as they cool. If you over bake they will become hard once cool, so try not to bake them too long.
- Cool on the baking sheet for 10 minutes, then transfer to a cooling rack. Enjoy! The cookies will keep at room temperature in an airtight container for 4-5 days. They freeze well. Enjoy!
- Light brown sugar will work, but I prefer dark brown sugar for a deeper, rich flavor.
- Any non-dairy milk will work here.
- For gluten free, substitute a quality gluten free flour mix.