Holidays
Ginger Snap Crinkle Cookies
I teamed up with my friends at Simply Organic to bring you this delicious ginger snap crinkle cookies recipe that you’re going to be obsessed with this holiday season. Ginger snaps are a nostalgic cookie that is so perfectly spiced with cinnamon, ginger, and cloves. This cookie screams Christmas and I am here for it.
Why you’ll love these ginger snap crinkle cookies:
- Quick: This easy recipe only takes 30-minutes to make from start to finish
- Nostalgic: Everyone has grown up with some version of ginger snap cookies, this brings on the nostalgia
- Spicy: Full of warming, holiday spices, these ginger snap crinkle cookies have the perfect amount of spice
Ingredient Notes:
Cinnamon: Everyone LOVES cinnamon. Especially at Christmas time. Cinnamon has an intense, sweet, and hot-cinnamon-candy-like flavor that is just so warming and comforting.
Ginger: Ground ginger has a potent flavor that’s warming, aromatic, earthy and spicy-sweet. Exactly what a good ginger snap needs.
Cloves: Simply Organic’s ground cloves are so potent and delicious for recipes. You get that pungent and warm flavor that tastes strong but bitter-sweet and spicy. It’s so perfect!
How to make ginger snap crinkle cookies:
1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
2. Into a small bowl, combine the 1 tablespoon cinnamon and 1 tablespoon sugar.
3. Into a large mixing bowl, sift together flour, baking soda, ginger, cloves and salt. Set aside.
4. In another large bowl, cream together butter and the ½ cup sugar. Beat in egg, vanilla and molasses.
5. Sift half the dry mixture into the wet ingredients and beat until combined. Add remaining dry ingredients and blend well.
6. Roll dough into small balls then roll into cinnamon sugar.
7. Place about 2 inches apart on baking sheet and bake for 12 to 15 minutes.
8. Cool completely on baking rack, and enjoy!
Full recipe available here
Expert Tips & FAQ:
What is a ginger snap? A popular cookie flavored with ginger and a variety of other spices like cinnamon, molasses, and cloves.
What makes the cookie crinkle? It’s kind of a long complicated answer that involves baking science, so if you want to learn more I found this helpful article to read.
Storage: Store cookies at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve.
Other cookie recipes you’ll love:
- Chocolate Brownie Whoopie Pie
- Brown Butter & White Chocolate Snickerdoodles
- Ferrero Rocher Cookies
- Red Velvet Cookies
For more eBooks:
If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.
Could I use this batter to cut out different shapes of cookies?
100% you can!
I know some people like to use fresh ginger, why aren’t you using fresh ginger?
I don’t typically use fresh ginger in cookies unless it’s to be more aromatic! I don’t want it to be too overpowering! And because I love Simply Organic spices!
I was wondering if you could give some advice for GF and Vegan? My friend recommended you… I’m vegan and my housemate is GF… Maybe you can recommend a recipe of yours with these restrictions, we are looking to bake! I love your blog
Make my Vegan Gluten Free Chunky Monkey Cookies!
These are delicious – perfect for traditional holiday baking!! The molasses, ginger, and cloves create a
great contrast with each other, and the dough was very easy to work with!
thanks so much for the love, angie!
Gingerbread cookies are my go-to holiday baking, like every Christmas! I tried your recipe and it’s my new favorite recipe, I will keep coming back to this recipe, no more trying new recipes, this is it! Thanks!
So good!! I made a big batch to share with friends and family for the holidays and they all messaged me to say how much they loved them. Thank you, they are one of the best recipes I’ve tried yet!
So fluffy and soft!! I used freshly grated ginger instead of the 1/2 spoon of powdered because fresh ginger is the only way to go with ginger cookies, I like them with an extra kick!
thank you so much, rachel!
So fluffy and soft!! I used freshly grated ginger instead of the 1/2 spoon of powdered because fresh ginger is where it’s at, I like them with an extra kick!
I made these earlier today and they turned out amazing! I substituted the 1 egg with a flax egg which worked out for me pretty well. Super delicious cookie! I love simply organic products too!
thank you so much!!! glad that swap worked so great for you!