Chewy ginger molasses crinkles are a holiday classic, perfect for making in larger quantities, and ideal when you have little helping hands to roll the dough into balls, and the balls in sugar to coat before baking. You could switch these up by adding some grated orange zest, or turn them into chocolate ginger crinkles by swapping 1/2 cup cocoa for 1/2 cup of the flour. As with drop cookies, the key is to not overbake them—they should be set around the edges, but still soft in the middle—they’ll firm up as they cool.
- Julie Van Rosendaal
Preheat the oven to 350˚F.
In a large bowl, beat the butter, sugar and brown sugar until well blended and sandy.
Beat in the molasses and egg.
Add the flour, baking soda, cinnamon, ginger and salt and stir or beat on low speed just until the dough comes together.
Roll into 1-inch balls, and roll each in a shallow dish of sugar to coat.
Place the balls a couple inches apart on a parchment-lined sheet and bake for 12 minutes, or until spread, cracked on top and slightly darker around the edge.
Transfer to a wire rack to cool. Makes about 2 dozen cookies.