Ginger Crinkles

Ginger Crinkles

Chewy ginger cookies with a crisp. Sugary top.

30 min.prep time 1:20total time
6 dozen cookies
10 Ratings

Ingredients

1 1/4 cups sugar
1 cup Land O Lakes® Butter, softened
1 Land O Lakes® All-Natural Egg
3 tablespoons dark corn syrup
1 teaspoon vanilla
3 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground cloves
Sugar

Directions

Heat oven to 375°F. Combine sugar and butter in large bowl. Beat at medium speed until creamy. Add egg, corn syrup and vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low; add all remaining ingredients except additional sugar. Continue beating until well mixed.

Shape dough into 1-inch balls; roll balls in sugar. Place 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack.

Nutrition Facts (1 cookie)

Calories: 60

Fat: 2.5g

Cholesterol: 10mg

Sodium: 60mg

Carbohydrates: 8g

Dietary Fiber: 0g

Protein: <1g

Recipe #10115©1998Land O'Lakes, Inc.

Recipe Comments & Reviews

Love these as they are soft and chewy, not the cardboard texture of a traditional ginger snap recipe. I substitute 1/4 cup dark molasses for the 3 Tablespoons corn syrup and they are delicious. Especially wonderful in the fall!
Ver easy spice cookie to make to add to the holiday cookie plate. I would increase the spice half again as much. I found the cookies rose & crinkled best when baked just one pan at a time. Remove them when just browned at the edges and stll a little soft. They will crisp up more as they cool.
this was a big hit with my family, they love soft ginger cookies
I also directly substituted molasses for the corn syrup as another reviewer mentioned which may have made the cookies more crunchy than chewy. I do wish I had increased the ginger by another teaspoon as these are light on spice. Next time I will also try rolling the dough in a mixture of ginger and sugar before baking. Using a 1" scoop is quick and makes perfectly sized cookies. Hubby says these are now his favorite cookie.
These cookies are the best, easy to make, and everyone loves them. They must be taken out of the oven at the right time, underbaking makes them chewy, and overbaking can make them really hard, but once you know how long they require they are perfectly crunchy with GREAT taste. They are well worth the test cookie to get your time right. They will come out of the oven a little soft then set up to a light crunch. They also ship very well, and are easy to make. A favorite on my cookie list, I make these and Jam Thumbprints every year, that recipe is also a LOL winner!
my family loves these cookies and they have been a big hit at work as well
These are delicious, however I did make a couple of changes, namely--- I used 1-1/2 tsp ginger, and only 1 tsp cinnamon,and I used molasses instead of the dark corn syrup.
I have made these year after year since I found this recipe. It is a hit. Everyone is surprised how chewy it is! It is just the perfect amount of everything that makes this cookie a must do for the holidays!
These are so good! Delicately spiced - yum, yum. You won't go wrong making these.
Have made these many times, especially in the fall. Good ginger taste and nice crunch.

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