This is one of my in house taste tester’s favourite Christmas cookies.
These Ginger Krinkles are crispy on the outside and chewy on the inside. They are the perfect balance of sweetness and savory ginger.
They are quite possibly the best ginger cookies I have ever eaten. I got the recipe from my sister Kate!
What you need,
¾ cup canola oil
¼ cup molasses
1 cup white sugar
½ tsp. salt
2 tsp. cinnamon
2 cup flour
2 tsp. baking soda
1½ tsp. ginger
¼ cup white sugar for rolling the cookies in
Heat your oven to 350 degrees. Line 2 cookie sheets with silpat mats.
In a bowl of a stand mixer combine the oil, egg, sugar and molasses, beat together until well combined.
Mix together the flour, salt, baking soda, cinnamon and ginger.
Add the flour mixture into the stand mixer, mix until fully combined.
Roll dough into balls, I use a small cookie scoop so all the cookies end up the same size. Roll each cookie ball in the sugar and place on the prepared pans.
Bake for 8-10 minutes.
Cool fully on a rack.
I end up making at least 2 batches of these because we love them so much!
I love Christmas cookies!