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Ginger Crinkle Cookies

Ginger Crinkle Cookies

This quick ginger cookie recipe swaps whole-wheat pastry flour for all-purpose flour, and canola oil for shortening. Experiment with the baking time based on your preference—bake for a little less time for a chewy version or a little more to get them crispy.


34 cookies

Prep Time

10 minutes

Total Time

1 hour


  • 3/5cup canola oil
  • 1 1/2cups turbinado sugar, divided
  • 1large egg
  • 4tablespoons molasses
  • 2cups sifted whole-wheat pastry flour
  • 2teaspoons baking soda
  • 1 1/4teaspoons ground cinnamon
  • 1 1/4teaspoons ground ginger
  • 1/4teaspoon sea salt


  1. Preheat oven to 350°F.
  2. Mix oil and 1 cup sugar in a large bowl until combined. Beat in egg until combined. Stir in molasses until evenly incorporated. Sift flour, baking soda, cinnamon, ginger and salt over the wet ingredients and stir until just combined.
  3. Put the remaining 1/2 cup sugar in a small bowl. Roll the dough into 1-inch balls and roll each ball in the sugar before placing 2 inches apart on an ungreased baking sheet. Do not flatten.
  4. Bake the cookies until set, but still soft when gently touched, 10 to 12 minutes. Transfer to a wire rack to cool.


Turbinado sugar is steam-cleaned raw cane sugar. It’s coarse-grained and light brown in color, with a slight molasses flavor.

Store in an airtight container at room temperature for up to 5 days.

Nutrition Facts

Per serving (recipe makes 34 cookies)

Calories 103kcal
Carbohydrate Total 15g
Added Sugars 9g
Fiber 1g
Total Fat 5g
Saturated Fat 0g
Mono Saturated Fat 3g
Cholesterol 6mg
Sodium 93mg
Protein 1g
Potassium 38mg
Calcium 7mg
Folate 1mcg
Omega-6 1g
Vitamin E 1mg

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