Ginger Molasses Crinkle Cookie


  1. Preheat oven to 350F.
  2. In a large bowl, beat the butter, sugar and brown sugar until well blended and sandy.
  3. Beat in the molasses and egg.
  4. Add the flour, baking soda, cinnamon, ginger and salt and stir or beat on low speed just until the dough comes together.
  5. Roll into walnut-sized balls, then roll each ball in a shallow dish of sugar to coat. Place the balls a couple inches apart on a parchment-lined baking sheet (leave plenty of space as they’ll spread)
  6. Bake for 12 minutes, or until spread, cracked on top and slightly darker around the edge.
  7. Transfer to a wire rack to cool. Store in an airtight container for up to five days.


  • Swap 1/4 cup cocoa for 1/4 cup of the flour to make chocolate gingerbread.
  • Add the grated zest of an orange as you beat the butter-sugar mixture.
  • Stir chopped candied ginger into the dough at the end, before rolling and baking.
  • Make sandwiches: Spread the bottom of cooled cookies with vanilla or cream cheese frosting, then sandwich with another cookie.
Prep: 15 minutes Bake: 12 minutes
about 24 cookies


Recipe notes: Reduce the butter to 1/3 or 1/4 cup for slightly thicker, softer cookies.

  • 1/2 cup butter, at room temperature
  • 1 pouch (1 cup) sugar
  • 1/2 cup brown sugar
  • 1/4 cup molasses
  • 1 large egg
  • 2 pouches (2 cups) GOOD MEASURES®  all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon salt
  • Sugar, for rolling



Replace Good Measures traditional all-purpose flour, on a cup-for-cup basis, with GOOD MEASURES® GLUTEN FREE ALL-PURPOSE FLOUR for a delicious gluten free alternative.  All ingredients are readily available as gluten free.  Please read package on all ingredients to ensure gluten free.


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