I’ve been eating these Ginger Crinkle Cookies since I was a little girl, except we grew up calling them Ginger Snaps. The name felt a little bit misleading because these cookies are soft and not snappy at all, so I thought I’d switch it up. Hope you don’t mind, Mom! ;)
I looked so forward to these cookies every time my mom made them. I still remember coming home from school and the house being filled with the smell of sugar and spices. I don’t think there’s a more comforting smell (well, besides the cuddly smell of a newborn baby. Can’t beat that!).
Warm spices may be more reminiscent of fall but even in the spring and summer we need that bit of comfort to make us feel warm and fuzzy inside. These are lightly spiced so they are a great cookie to serve any time of year. We made them a bit more spring-like by sandwiching them with Homemade Vanilla Ice Cream (recipe to come!). It was such a perfect combination that I’m definitely going to be doing it again soon. It’s a great way to bridge the gap between the cooler weather and the warmth to come – because here in western Canada it is still cold! I think I need to go make some more cookies to comfort myself.
- 1.5 cups butter, softened
- 2 cups sugar (+ more for coating)
- 2 eggs
- ½ cup molasses
- 4 cups flour
- 4 teaspoons baking soda
- ½ teaspoon salt
- 4 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 2 teaspoons ground cloves
- Cream together butter and sugar. Beat in eggs and molasses. Combine dry ingredients and blend into butter mixture. Shape into 1 inch balls. Roll in sugar to coat. Place 2 inches apart on greased baking sheets. Bake at 350ºF for 8-10 minutes (no obvious browning should appear). Allow to cool several minutes before removing to wire wracks or paper towel to cool completely.