Tested till perfect Ginger Molasses Crinkle Cookies
Ginger Molasses Crinkle Cookies
Genia Shapira

Ginger Molasses Crinkle Cookies

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine, May 2002

Recipe4 out of 5 based on 86 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 36 cookies


  • 1-1/4 cups 1-1/4cupsgranulated sugar
  • 2/3 cup 2/3cupvegetable oil
  • 1/4 cup 1/4cupfancy molasses
  • 1 1eggeggs
  • 1-3/4 cups 1-3/4cupsall-purpose flour
  • 1-1/2 tsp 1-1/2tspground ginger
  • 1 tsp 1tspcinnamon
  • 1 tsp 1tspbaking powder
  • 1 tsp 1tspbaking soda
  • 1/2 tsp 1/2tspsalt
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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.)

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

Nutritional Information Per serving, about:

cal 93 pro 1 total fat 4 carb 13g
chol 5mg sodium 74mg

% RDI:

calcium 1 iron 3 folate 3
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