Go Back
–+ servings
close up of a ginger crinkle cookie with a bite taken out on two other cookies
Print Recipe
5 stars (14 ratings)

Ginger Crinkle Cookies

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.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 192kcal
Author: Nora Taylor

Ingredients

Cookie dough

  • 3/4 cup packed dark brown sugar
  • 3/4 cup vegan butter, softened
  • 3/4 cup molasses
  • 2 tablespoons soy milk
  • 3 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt

For rolling

  • 1/2 cup granulated sugar
  • 1 cup powdered sugar
US Customary - Metric

Instructions

  • 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!

Notes

  1. Light brown sugar will work, but I prefer dark brown sugar for a deeper, rich flavor.
  2. Any non-dairy milk will work here.
  3. For gluten free, substitute a quality gluten free flour mix.

Nutrition

Serving: 1of 24 cookies | Calories: 192kcal | Carbohydrates: 36g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 135mg | Potassium: 188mg | Fiber: 1g | Sugar: 24g | Vitamin A: 276IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 1mg