Ginger Crinkles
72
cookies
30 min
PREP TIME
1 hr 20 min
TOTAL TIME

Ingredients

1 1/4 cups sugar

1 cup Land O Lakes® Butter, softened

1 large Land O Lakes® 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

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    Combine 1 1/4 cups sugar and butter in bowl. Beat at medium speed until creamy. Add egg, corn syrup and vanilla. Continue beating, scraping bowl often, until well mixed. Add all remaining ingredients except additional sugar; beat at low speed until well mixed.

  3. STEP 3

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

Nutrition

60Calories
2.5Fat (mg)
10Cholesterol (mg)
60Sodium (mg)
8Carbohydrates (g)
0Dietary Fiber
<1Protein (g)

Reviews

Explore reviews from
our online community

  October 22, 2012

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!

— says Cheryl
Helpful?
  December 06, 2011

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.

— says Kathleen P.
Helpful?
  March 10, 2011

this was a big hit with my family, they love soft ginger cookies

— says donna d.
Helpful?
  May 28, 2010

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.

— says Julie
Helpful?
  December 25, 2009

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!

— says Darlene
Helpful?
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