Ginger Crinkles Recipe

I usually make chocolate chip cookies. Ask my spouse or my children. Today, I’m branching out beyond the usual. This recipe I’ve adapted from one in our Better Homes & Gardens cookbook.


  • 2 c. unbleached all-purpose flour
  • ¼ c. buckwheat flour
  • 2 t. baking soda
  • 1 t. ground cinnamon
  • 1 t. ground ginger
  • 1 t. ground cloves
  • ¼ t. salt
  • 1 c. brown sugar
  • ¾ c. shortening
  • ¼ c. molasses
  • 1 egg


  1. Preheat oven to 375°.
  2. Combine first 7 ingredients in a medium bowl.
  3. Mix the remaining ingredients in another bowl and beat well.
  4. Add ingredients from step 1 into beaten mixture, and beat well.
  5. Roll dough into 1-inch balls, and place 2 inches apart on an ungreased cookie sheet.
  6. Bake for about 10 minutes in a 375° oven.

Makes 48 cookies.


I accidentally baked the first batch, of 34 cookies spread across 2 cookie sheets, for 12 minutes, having misread my own comments.

Ginger Crinkles Batch 1

I baked the second batch of 16 on a single sheet for 10 minutes.

Ginger Crinkles Batch 2

Both batches turned out very tasty–the first batch was a little crunchier, and the second batch was a little chewier.