We’re in the midst of a cold snap and there’s just something about a chill in the air that motivates me to bake!! The flavorful combination of spices and molasses make these cookies, which are crisp on the outside and chewy on the inside, perfect for the holiday season!

Make the cookie dough and, before baking, we need to do a few things.

I used a #50 cookie scoop (my favorite size for cookies) to portion the dough. I’ll post a link to this favorite tool below.

Then roll the dough portions in the palm of your hands to make balls.

Next grab some sanding sugar. It glistens in the light. If you don’t have sanding sugar, you can use turbinado sugar, or even plain ole granulated sugar.

Once the balls of cookie dough are coated, pop them in the fridge to chill before baking.

Bake as directed in the recipe below. After removing from the oven, allow the crinkles to cool on sheet pan for 10 minutes before transferring to a rack to cool completely.

I used ginger chips for this recipe, but I could have chopped crystallized ginger as well.

Tip: The best way I’ve found to cut crystallized ginger is to use a pair of sharp kitchen shears.

Items used to make this recipe:

(affiliate links)

• #50 cookie scoop https://amzn.to/3rKxOoT

• half sheet pans https://amzn.to/35Z1GFA

• silpat baking mats https://amzn.to/36bQsOj

• ginger chips https://amzn.to/3uMXe7u

• crystallized ginger https://amzn.to/33kpSS0

• sanding sugar https://amzn.to/354Ipi5

• golden syrup https://amzn.to/3nZJgJw

• unsulphured molasses https://amzn.to/3uIgKlq

• stand mixer https://amzn.to/3j52Os3

Crystallized Ginger Crinkle Cookies

makes about 4 dozen cookies (#50 scoop)

Printable Recipe

Ingredients

• 2 1/4 cups all purpose flour

• 2 teaspoons baking soda

• 2 teaspoons ground ginger

• 1 teaspoon ground cinnamon

• 1/2 teaspoon fine salt

• 1/2 teaspoon ground cloves

• 1/4 teaspoon ground allspice

• 12 tablespoons unsalted butter, room temperature

• 1 cup light brown sugar, packed

• 1 large egg

• 2 tablespoons unsulphured molasses

• 2 tablespoons Lyle’s golden syrup (see notes below)

• 1/2 cup finely minced crystallized ginger

• sanding sugar for coating

Recipe Directions

1. In a medium mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, salt, cloves, and allspice; set aside until needed.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and brown sugar together on medium-high speed until light and fluffy (1-2 minutes).

3. Add the egg, golden syrup, and molasses until fully incorporated.

4. Stir in the minced crystallized ginger.

5. Using a #50 scoop, portion all the cookie dough and place on a silpat-lined half sheet pan.

6. Roll each portion into a ball, then coat with sanding sugar; return to half sheet pan and chill for at least 10 minutes.

7. Preheat oven to 400F and place rack in center position.

8. Place 12 chilled balls of cookie dough evenly on a cool, silpat-lined half sheet pan; bake one sheet at a time for 10-12 minutes.

9. Remove cookie from oven and rest on cookie sheet for 10 minutes before transferring to a rack to cool completely. Store in an airtight container for up to a week.

Notes

• You can substitute more molasses if you don’t have any Lyle’s Golden Syrup (but why wouldn’t you? It’s the tastiest stuff ever!!).

• Be sure cookie sheets are completely cool before placing chilled dough balls on them.

• For best results, bake just one tray at a time.

• You can make and freeze the dough balls ahead of time (before coating with sanding sugar). Thaw dough balls in fridge overnight, then roll in sanding sugar and proceed as directed.

adapted from King Arthur