Sweet and Spicy

Looking for a last-minute Christmas cookie? These Ginger Crinkle Cookies are for you! They are fast and easy to make, and fill your house with the scents of the season as they bake. Time your baking right so that you take them out of the oven just before your guests arrive, and you won’t need to do anything else to get them in the holiday spirit. I’ve made these cookies three times in the last couple weeks, because they are so tasty and have been gobbled up in no time flat!

Thanks to the applesauce in the batter, these cookies are soft and chewy in the center, with crisp crunchy edges – perfect for all cookie lovers. The fresh ginger gives them a nice spicy kick, and sets these cookies apart from more traditional gingerbread. Drizzled with a sweetly spiced Lemon Icing, they carry quite a citrus zing!

Ginger Crinkle Cookie Ingredients:

3/4 cup Earth Balance, softened
1 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1 Tblsp. grated fresh ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/4 cup applesauce
1/4 cup molasses
2 2/3 cups all-purpose flour
1/2 cup sugar, for rolling

Preheat your oven to 350 degrees F.

In a large mixing bowl, beat Earth Balance with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, fresh ginger, cinnamon, cloves, and ground ginger. Beat until combined, scraping sides of bowl occasionally. Beat in applesauce and molasses. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Shape dough into 1-inch balls. Put the extra 1/2 cup of sugar in a small bowl, and roll your dough balls in the sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet.

Bake for 8-10 minutes or until edges are set and tops are crackled. Cool on cookie sheet for 1 minute, then transfer cookies to a wire rack and let cool completely. Makes 48 cookies.

When cookies are cool, fill a pastry bag fitted with a very small round tip with Lemon Icing. Pipe icing onto cookies in a zig zag pattern. Or, thin icing with additional lemon juice to make icing of drizzling consistency; use fork tines to drizzle icing over cookies.

Lemon Icing Ingredients:

1 cup powdered sugar, sifted
1/4 tsp. cinnamon
1-3 Tblsp. freshly squeezed lemon juice

In a small mixing bowl, stir together the powdered sugar, cinnamon, and 1 tablespoon of the lemon juice. Add more lemon juice as necessary to make icing of piping consistency.

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10 Responses to “Sweet and Spicy”


  1. 1 sonja December 23, 2009 at 12:52 pm

    i. love. soft. ginger. cookies. mmmmmmmm!

    (just for the record.)

    • 2 Tessa December 23, 2009 at 12:55 pm

      Like I said above, I’ve made these cookies literally *three times* since Thanksgiving, but somehow there aren’t any left!! I have some other goodies I can bring for you when I pick you up from the airport tonight. But, maybe we can make these while you’re home, I’d love that 🙂

  2. 3 jake December 24, 2009 at 12:48 pm

    i was just thinking about making some last minute treats! thanks tessa!

  3. 4 Bonnie December 25, 2009 at 5:43 pm

    Those look so yummy! I love the pretty zig zag pattern of icing.

    • 5 Tessa December 27, 2009 at 9:53 am

      Jake – did you make these cookies? How did they come out??

      Bonnie – I’m glad you like them! They really were yummy (and easy!), and would be yummy any time of year = not just the holidays!

  4. 6 mihl December 27, 2009 at 12:05 pm

    These sound wonderful even after Christmas!

  5. 7 Jacklynn November 24, 2011 at 8:13 pm

    At last! Someone who underatnsds! Thanks for posting!


  1. 1 Sweet and Spicy « Cookies and Candids Lemon Me Trackback on December 24, 2009 at 9:41 am
  2. 2 Sparkling Ginger Cookies for a Happy New Year « Cookies and Candids Trackback on December 30, 2009 at 12:48 pm
  3. 3 » Vegan Cookies LotusEater Trackback on November 29, 2011 at 4:55 pm

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