Ginger Krinkles
Ginger Krinkles are spicy, chewy cookies with warm ginger, cinnamon, and cloves, perfect for holiday gatherings or cozy afternoons with a cup of tea.
Ingredients
Instructions
- Cream together shortening and sugar.
- Mix in egg, then molasses.
- Add flour mixture with spices, soda, and salt.
- Form a ball of dough the size of a walnut, roll in sugar.
- Place on cookie sheet.
- Bake at 350°F for 8 to 10 minutes.
- Cookies will look too soft but they cool to be just right.
- Cool on pan for 1 to 2 minutes, then move to a rack.
Tips & Substitutions
For a lighter texture, consider using half butter and half shortening. If you don't have molasses, honey or maple syrup can work as substitutes, but they will alter the flavor slightly. To enhance the spiciness, feel free to add a bit more ginger or cinnamon. Make sure to roll the dough balls in sugar generously for that classic crinkle effect.
Serving Suggestions
These Ginger Krinkles are delightful on their own but pair wonderfully with a cup of hot tea or coffee. For a festive touch, serve them alongside a scoop of Homemade Ice Cream (Low Carb) or with a warm slice of Oatmeal Tube Cake. They also make a lovely addition to holiday cookie platters.
Storage & Reheating
Store the cooled cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a single layer and then transfer to a freezer-safe bag for up to three months. To enjoy them warm, simply reheat in the oven at 300°F for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Ginger Krinkles contains roughly 397 calories, with 5g protein, 56g carbohydrates, and 19g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1969mg per serving (86% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option, though it may result in a denser cookie. Gluten-free flour blends can also be used, but be sure to add xanthan gum if your blend doesn't already contain it.
What if I don't have all the spices?
If you're missing some spices, you can adjust the amounts of the ones you have. For instance, if you don't have cloves, just increase the cinnamon or ginger slightly. Alternatively, a store-bought gingerbread spice mix could be used for convenience.
How can I make these cookies more chewy?
To achieve a chewier texture, you can add an extra egg yolk to the dough. Reducing the baking time slightly can also help maintain moisture in the cookies, making them chewier once cooled.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).