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This post is sponsored on behalf of #ChristmasCookiesWeek. The generous sponsors, YumGoggle, Sprinkle Pop, Silpat and Adams Extracts have provided us with products for recipe creation and a giveaway for our readers. All opinions are my own!

Keep reading after today’s recipe for dozens of other fabulous cookie recipes, and to enter to win one of the FOUR giveaway prizes! Thank you to Ellen at Family Around the Table and Christie at A Kitchen Hoor’s Adventures for hosting #ChristmasCookiesWeek.

Can you believe this is my THIRD Christmas blogging? I can’t. In 2016, I published my very favorite cookie recipe, the chocolate crinkle – absolutely my holy grail of cookies. In 2017, I poked it and came up with a fun variation with mint. And this year, I’ve continued the crinkle cookie tradition with a ginger crinkle cookie!

These are very simple but very delicious. They have molasses and a generous helping of ginger and cinnamon and they are so dark and soft and warm and lovely. They taste like an evening on a cozy rug in front of the fire, even when it’s 80 degrees out (Florida, get it together!).

Ginger Crinkle Cookies Notes

I’ve called for two kinds of sugar in here: regular granulated sugar for the batter, and raw sugar for the outsides. If you’re not familiar with raw sugar, it’s a less refined version, with a more molasses-y taste and larger crystals. It’s also called turbinando or demerara; you might have seen it in the little packets for coffee with the brand name Sugar in the Raw.

If you only have either granulated or raw sugar, this recipe will absolutely still work. I recommend both because the granulated sugar dissolves better in the dough, but the raw sugar adds this glorious sparkle and crunch.

If you compare this recipe to the chocolate crinkles one, you’ll notice that they are fundamentally a bit different–this one uses butter, the other oil. As such, the cooking directions are different too. Notably, this one requests that you leave the cookies on the pan for a couple of minutes after coming out of the oven. This is important! When I moved a few to the rack right away, they got too much air circulation and got a bit crispy on the bottom. You could do that on purpose, but I really love these as a soft cookie.

Also, this is what happens when it’s Saturday, you have to bake AND photograph two cookie recipes, the game is on, and the baby needs to be entertained. If I’ve only learned one thing about parenting thus far, it’s that the change is constant. Blogging didn’t use to involve a play mat in the kitchen!

Ginger Crinkle Cookies

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Author: Katie Burroughs

Ingredients

Scale

3/4 cup butter, softened

1 cup granulated sugar

1/4 cup molasses

1 egg

2 cups flour

2 teaspoons baking soda

1 tablespoon ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon salt

1 cup raw sugar

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Instructions

Beat butter and sugar until soft and fluffy. Beat in molasses and egg. Stir in flour and spices until well blended.

Refrigerate dough for 30 minutes.

Preheat oven to 375F. Cover a couple of baking sheets with parchment paper. Pour raw sugar into a small bowl and place on your work space.

Roll dough into balls about 1.5″ in diameter. Roll in raw sugar and place on baking sheet.

Bake 8 minutes. Allow to cool 2 minutes before moving to cooling rack.

I’m posting twice this week, but Christmas Cookie Week lasts through Friday! Check out the Facebook group for more fabulous recipes all week.

#ChristmasCookiesWeek Wednesday Recipes

Andes Mint Chocolate Brownies by Hardly A Goddess
Snickerdoodle Crinkle Cookies by Daily Dish Recipes
Brownie Bites with Peppermint Buttercream by Grumpy’s Honeybunch
Brown Sugar Pecan Christmas Tree Cookies by Family Around The Table
Chocolate Chip Vanilla Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Chocolate Peppermint Thumbprint Cookies by The Freshman Cook
Cinnamon Roll No Bake Cookies by Kelly Lynn’s Sweets and Treats
Eggnog Macarons by The Redhead Baker
Ginger Crinkle Cookies by Bear & Bug Eats
Crispy Gingersnap Cookies by Everyday Eileen
Holiday Cut-Out Sugar Cookies by Corn, Beans, Pigs & Kids
Irish Shortbread Cookies by A Kitchen Hoor’s Adventures
Oatmeal Cranberry Walnut Cookies by Tip Garden
Purely Peppermint Shortbread by Culinary Adventures with Camilla
Turkish Baklava by House of Nash Eats
Vegan Peppermint Bark Madeleines by The Baking Fairy
Waffle Iron Cookies by Jolene’s Recipe Journal

Giveaway!

Hop back to the Monday post, featuring Peanut Butter Cutout Cookies, for descriptions of the FOUR prizes!

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Disclaimer: Thank you #ChristmasCookiesWeek sponsors: Adams Extract, Sprinkle Pop, YumGoggle and Silpat for providing the prizes free of charge. The #ChristmasCookiesWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected at random from entries received. The prize packages will be fulfilled by and sent directly from the giveaway sponsors. #ChristmasCookiesWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household are not eligible to enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookiesWeek posts or entry.