A family favorite, these perfectly spiced ginger crinkles are incredibly easy to make – great for the holiday season! They also have molasses in them, but we’ve always called them ginger crinkles. Years ago, after my mom inherited grandma’s recipe collection, I spent hours hunting for this one. She had at least five ginger/molasses cookie recipes in her box. I knew it was this one when I saw the recipe card, complete with molasses drippings and doughy finger smudges! This is a great recipe to try with the littles – my nearly 3-yo nephew rolled all the balls in sugar himself! I wasn’t sure if he’d like the taste of a cookie with so many spices – but he loved them – great flavor that’s not overpowering. Soft and chewy, old-fashioned crinkles, and dusted with sugar – yum! They can also be made thinner/crunchier if that’s your thing – simply flatten the dough balls a little with the palm of your hand and bake a few minutes longer. Since they use shortening, they are also lactose-free (assuming you use Crisco, which qualified at last check). Here we go!
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Thinking ahead tip: freeze some dough balls after you’ve rolled them in sugar – then bake later!