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Soft Chewy Ginger Crinkle Cookies

These Soft Chewy Ginger Crinkle Cookies are a warm, easy treat with classic spice flavor, a soft center, and a pretty sugar-crackled top. Perfect for sharing and holiday baking.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 30 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 118
Ingredients Method Notes

Ingredients
  

For the Dough
  • 3/4 cup butter-flavored shortening Use fresh, soft shortening for best texture.
  • 1-1/2 cups sugar, divided 1 cup for creaming, 1/2 cup for rolling.
  • 1 large egg, room temperature
  • 1/4 cup molasses Can substitute with dark or light molasses.
  • 2 cups all-purpose flour Avoid packing the flour into the cup.
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons ground ginger Use freshly ground for more flavor.
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves

Method
 

Preparation
  1. In a large bowl, cream the butter-flavored shortening with 1 cup of the sugar until light and fluffy (about 5 to 7 minutes). Then beat in the egg and molasses until smooth.
  2. In a second bowl, whisk together flour, baking soda, ginger, cinnamon, salt, and cloves. Gradually add the dry mixture to the creamed mixture until combined.
  3. Cover the dough and refrigerate until firm, about 1 hour.
Baking
  1. Preheat the oven to 350°F. Shape the dough into 1-inch balls and roll each in the remaining 1/2 cup sugar.
  2. Place the dough balls on parchment-lined baking sheets, 2 inches apart.
  3. Bake for 10 to 12 minutes, or until the tops are cracked. Allow to cool on the pans for 2 minutes before transferring to wire racks to cool completely.

Notes

Store cookies in an airtight container for up to 5 days at room temperature, or refrigerate for up to 7 days. Freeze baked cookies or dough balls for future batches.