Ahh! Chewy ginger molasses cookies are the best! The taste of these ginger gringles takes me back to childhood days in Northern California. These cookies with the signature crackle top were officially my dad’s favorite. When I got old enough to bake on my own, I made them for my dad’s birthday each year. Even while away at college, I would send a box full of Ginger Gringles to Lakehaven Court in Fair Oaks, CA around April 5th.
Ginger snap? Ginger crinkle? Gingerbread cookie?
What's in a name? We can tell you that whatever their called, we love them! They're my dad's (Alyssa's grandpa) favorite cookie. I have tried lots of versions of this recipe with names like Ginger Snaps, Ginger Crinkles, and Molasses Crinkles or Molasses Cookies. I usually like all the different variations, (some are softer, some are thicker, some are sweeter, some are spicier) but this is the recipe I was raised on, and it’s still my favorite.
Best Christmas cookies!
These chewy ginger molasses cookies seem perfect at Christmas time, as a result, they're one of the best Christmas cookie recipes. With the ginger flavor, found in so many pumpkin desserts, they can also seem like a good Fall cookie. For me, they're a great cookie anytime of the year!
Aunt Skip's recipe
These Ginger Gringles were a recipe from my Aunt Skip Greer. And that's what she called them. She made them, my mom made them, all the kids in my family made them because we all love them! The cookie dough is scooped into small approximately 1-inch balls and rolled in white sugar, then placed about 2-inches apart on a baking sheet. I prefer to line the baking sheet with parchment paper or use a silicon mat for easy clean up.
The cookies are chewy and slightly soft inside, and crisp on the outside with a sugary crackle on top. They are on the thin side, but are just thick enough to get a good chew when you bite into them. The flavors of molasses and ginger are distinct in these cookies. Sometimes we actually called them “those molasses cookies.” With only ½ cup of molasses, it’s important to get every drop.
How to get molasses out of a measuring cup
If you spray your measuring cup with cooking oil spray, or lightly grease the interior of your measuring cup, all of the molasses will slip right out. I usually measure the oil in my measuring cup, then use the same measuring cup for the molasses. You could also use any of these tips for corn syrup, honey, or other syrups in a recipe.
My favorite story about these cookies was a summer day at Folsom Lake, near Sacramento. I’d made a batch of Ginger Gringles for our picnic and sealed them tightly in a Tupperware container. As we all walked down to the lake to hop in our friend’s boat, my dad snuck back to the table and grabbed a couple of cookies. When we returned from boating, we found a completely empty cookie container. Under a nearby tree, a squirrel sat munching on a Ginger Gringle. My dad had not sealed the lid. We always claim that these are my dad’s favorite cookies, and we also add "they're squirrel approved!"
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- 1 ⅓ cup vegetable oil
- 2 cups sugar
- 2 eggs
- ½ cup molasses
- 4 cups flour
- 2 teaspoons baking soda
- 1 teaspoons salt
- 2 teaspoons ground ginger
- ½ cup sugar for coating balls of dough
- In a medium to large mixing bowl, beat oil and sugar together thoroughly. Add eggs, one at a time and beat to mix well. Add molasses and beat to incorporate.
- In a separate bowl, sift dry ingredients together (Make sure your flour is then gently stir into wet mixture just until flour disappears.
- Roll dough into 1-inch balls and then roll in ½ cup granulated sugar to coat. Bake 350 degrees for 10 minutes. Let sit about five minutes, then remove cookies to cooling racks.
originally published April 5, 2019