Ginger Cookies are a holiday treat tradition at our house. These ones are soft, chewy crinkles, made with molasses and rolled in sugar before baking. We love these little crinkles and I always include them in our cookie rotation.
The History of Ginger Cookies
Gingerbread cookies became popular in the 1600s when Queen Elizabeth 1 had them made and decorated to look like people. The gingerbread house originated in Germany in the 1800s, inspired by, or the inspiration for, the Grimm’s fairy tale of Hansel and Gretel. Here’s the complete rundown on the long history of this cookie: The History of Gingerbread
What’s the Difference between Ginger Crinkles and Ginger Snaps?
Ginger Snaps and Ginger Crinkles are basically the same recipes. The difference is a longer baking time for Ginger Snaps, giving them a crisper “snap”, while ginger crinkles have a softer, chewier texture. Both are delicious and it’s just a matter of personal preference.
Types of Cookies
These ginger cookies are a drop cookie. Although there are endless cookie recipes, they all fall into one of the four basic types. I have included example recipes from some of my talented blogger friends. The four types are:
The dough is rolled and cut into shapes before baking. Some examples:
- Cranberry Walnut Shortbread Cookies
- Gingerbread Cookies For Christmas
- Gluten-Free Ginger Bread Cookies
- Traditional Shortbread Cookies
- Ciambelline Sarde (Sardinian Sandwich Cookies)
- Raspberry Linzer Cookies
Cookie dough is rolled into a log, and then sliced before baking, like these:
This is a wetter dough, which is spooned onto baking sheets or rolled into balls before baking. Here are some yummy examples:
- Double Chocolate Cranberry Cookies
- Italian Chocolate Spice Cookies
- Toasted Hazelnut Meringue Cookies
- Best Ever Chocolate Chip Cookies
- Salted Caramel Thumbprint Cookies
- Triple Chocolate Meringue Cookies
- Lemon Sugar Cookies
These are made using a piping bag or cookie press, like these:
How to Store Ginger Cookies
After baking, cool the cookies completely and store them in an airtight container. They will keep for up to a week (but I promise they won’t last that long). Alternatively, you can freeze the ginger cookies for up to three months. Pre freeze them in a single layer before packing in airtight freezer containers or bags.
Tips for Cookie Success
Cookie making is easy, but preparation and patience will ensure success with any recipe
- Read through the recipe completely to be sure you have everything that you need, including ingredients, equipment, and time.
- Have eggs and butter at room temperature.
- Have all ingredients and equipment out and ready
- Preheat oven
- Prepare baking sheets
- Use dry dry ingredient measuring cups for dry ingredients and liquid ingredient measuring cups for liquids.
- Measure ingredients precisely, leveling them.
- Space cookies well apart on a baking sheet to allow for spreading
- Set the oven timer for a couple of minutes before the recommended time to check for doneness. This allows for variable oven temperatures.
- Use cold baking sheets to prevent excessive spreading.
- Transfer cookies to a wire rack to cool.
- Allow cookies to cool completely before transferring to an airtight container.
How to Make Ginger Cookies
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These soft and chewy Ginger Crinkle Cookies with molasses are delicious, gingery treats, and so easy to make.
In a small sauce pan over low heat, melt butter and molasses together. Remove from heat and allow to cool completely
In a large bowl, combine flour, brown sugar, baking powder, baking soda, ginger, cinnamon, nutmeg, and cloves
Add cooled molasses / butter mixture and the beaten egg
Mix well. Dough will be crumbly
Shape the dough into 2" balls.
Roll each ball in sugar before placing them, equally spaced on prepared baking sheets
Flatten each ball slightly with the back of a spoon
Bake in center of oven 10-12 minutes
Transfer to wire racks and allow to cool completely
Use a melon baller to scoop evenly sized cookie dough balls.
Make this recipe gluten free by replacing the all purpose flour with a gluten free flour blend. I used this one.