Best ginger crinkle cookies recipe! These chewy ginger crackles are the best soft ginger cookies! And we’re making these gingerbread crinkle cookies with cake mix!
Preheat oven to 350°F and line a large baking sheet with parchment paper or a silicone baking liner.
Mix together all ingredients other than powdered sugar in a large bowl with a mixing spoon, until fully combined.
⅓ cup unsulphured molasses, 2 teaspoon ground ginger, 2 teaspoon ground cinnamon, 1 15.25-oz spice cake mix, ¼ cup all-purpose flour, ⅓ cup vegetable oil, 2 large eggs
Cover bowl with plastic wrap and chill in refrigerator for at least 1 hour.
Roll dough into 1-inch balls. Roll into powdered sugar, pressing down to get the powdere sugar to stick to all sides of the dough ball.
1 cup powdered sugar
Place dough balls 2 inches apart on baking sheet and bake in preheated oven for 10-12 minutes.
Allow to cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Video
Notes
Molasses type: Molasses can vary in sweetness, consistency, and ingredients. For this recipe you need mild unsulphured molasses. Unsulphured molasses is sweeter and doesn't contain preservatives, and comes in mild, dark, and blackstrap varieties. I prefer mild unsulphured molasses for this recipe because it offers less bitterness, and we're not adding sugar. So for this recipe I recommend Grandma's Original Molasses or something similar.
Storage and Freezing: You can keep these in an airtight container for up to 3 days at room temperature, or freeze them for up to 2 months!