Lemon-Ginger Crinkle Cookies

The lemon flavor is subtle here but the double dose of ginger is a definite winner.
Course Cookies
Cuisine American
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 42
Author Lemons & Anchovies


  • 2/3 cup vegetable oil
  • 1 1/4 cups turbinado sugar divided
  • 1 large egg
  • 4 tablespoons molasses
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking soda
  • 1 1/4 teaspoons ground cinnamon
  • 1 1/4 teaspoons ground ginger
  • 1/4 cup candied ginger pieces
  • Zest of 2 lemons
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt


  1. Preheat your oven to 350F.
  2. Mix the vegetable oil and 3/4 cup of the turbinado sugar in a large bowl. Beat in the egg until well-combined. Stir in the molasses and lemon juice, again, until well-combined. Sift the flours, baking soda, ground cinnamon, ground ginger and salt over the wet ingredients and add the ginger pieces and lemon zest. Stir until just combined.
  3. Put the remaining 1/2 cup turbinado sugar in a small bowl. Roll the dough into roughly 1 to 1 1/2 inch balls and roll in the sugar before placing on an ungreased baking sheet. Don't flatten the balls and set them two inches apart on the baking sheet.
  4. Bake the cookies until just set and still soft inside, about 10-12 minutes. Cool on a wire rack before enjoying.