Ginger Crinkles

No, no, you aren’t seeing things. These are not the cookies I posted about a month ago, although they do look frighteningly similar.

The cookies you see here, instead of being a simple brown sugar cookie, carry the delicious, spicy warmth of a chewy, crinkly, ginger cookie.

Ginger Crinkles

In another lifetime, I helped out at the Wellness department of the University where I was finishing up my BS in Public Health. One of the main perks of the job/internship was gaining access to the ginger crinkle cookie recipe they would serve by the boxfuls at nearly every wellness event. I loved these babies and figured it a perk of my lowly undergraduate position to eat at least half a dozen each time they were available. Because they were a “health and wellness” cookie, they were developed to be lower in fat and cholesterol (thanks to egg whites) and made a bit heartier by using part whole wheat flour. Don’t be fooled – they are still a cookie and taste great because of it, but they are definitely a bit healthier than other decadent cookie recipes.

It’s been over 10 years since I’ve tasted the original, and over that time, I’ve adapted the recipe slightly to suit my own tastes. Perfect with a glass of cold, cold milk, these thin and chewy ginger crinkles are some of the most comforting, delicious cookies to enjoy. So go on now…make a batch and enjoy some in my honor!

Ginger Crinkles

One Year Ago: Jackson’s Wacky Cake
Two Years Ago: Coconut Tres Leches Cake
Three Years Ago: Cheesy Broccoli and Rice Casserole

Ginger Crinkle Cookies

Yield: Makes 2-3 dozen cookies

Ginger Crinkle Cookies


  • 8 tablespoons (1 stick) butter, softened
  • 1 cup packed light brown sugar
  • 2 egg whites
  • 1/4 cup molasses
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon cloves
  • 1/3 cup granulated sugar, for rolling


  1. In a large bowl, with a handheld electric mixer or using an electric stand mixer, beat together the butter, brown sugar, egg whites and molasses. The mixture will look curdled - no worries, it's ok!. In a medium bowl, stir together the flours, salt, baking soda, cinnamon, ginger and cloves. Add the dry ingredients to the molasses mixture and mix until combined.
  2. Cover and chill the dough for at least 30 minutes.
  3. Preheat the oven to 375 degrees F. Place the granulated sugar in a shallow dish. Form the dough into 1 1/2-tablespoon sized balls and roll each one in the sugar. Place 2 inches apart on lightly greased or lined baking sheets (lined with parchment paper or silpat liners). Bake for 8-10 minutes until the tops are crackly and the edges are set. Don't overbake or they will lose their chewy texture. Remove the cookies to a wire rack to cool completely.

Recipe source: adapted from BYU Dining Services

35 Responses to Ginger Crinkle Cookies

  1. Lisa says:

    Ok so I obviously never went to the health center at BYU! What was I thinking. If I would have known they served Gingies I would have been there every day:) Can’t wait to try the healthier version. I made these Friday, but the unhealthy version, and made them into a crust for a fruit pizza. My favorite cookie of the year, and I think they’re better in the summer than even during the holidays! Thanks!!

  2. Teresa R. says:

    My daughter told me last night that she wanted to make cookies today. I check your blog every weekday morning, so I was excited to see today’s post. This recipe is exactly what we’ll be making today, and I have all the ingredients on hand. Thanks again for all the wonderful recipes you have shared with us.

  3. auntiepatch says:

    I bake every Tuesday for the “guys” at the courthouse. They love me (and y0ur recipes!)

  4. Bex says:

    A recipe very much like this one is our favorite cookie except we add a teaspoon of fresh black cracked pepper to it and it’s a WOW factor with the pepper. I like mine more crunchy and husband likes them chewy. Will have to try your recipe but I may add the pepper anyway, it gives it a great bite.

  5. Judith - Texas says:

    Was looking for a ginger cookie recipe….after seeing them at the grocery store for almost $5.00 for a small box (Nabisco) I vowed to make my own. Thanks !

  6. Kristin says:

    I’m a Utah Ute but I’ll try these anyway 🙂

  7. Kim in MD says:

    I love ginger! These look and sound amazing!

  8. heather says:

    Bex, agree about the black pepper. My go-to gingerbread recipe is from Martha Stewart and it is incredible.

    The dough for the above recipe is chilling in the fridge right now. Yum. Nice after-dinner treat.

  9. Sara says:

    very tasty, thanks! will have to try and add the black pepper mentioned in other comments…sounds fun!

  10. Angela says:

    Well, we ate some before lunch…another couple after lunch…and dessert is looking pretty predictable… Very tasty! And I agree — even better with a glass of milk. And chewy as promised. Yum!

  11. Amber says:

    I love a good ginger cookie, and I’m a big fan of using whole wheat in baked goods, I can tell this is going to be a keeper!

  12. Heather k Miller says:

    I got my bs in public health too! I’ve never worked a day of my life in the field, but it has been a helpful education in terms of living well and I’m thankful for that! These look yummy!

  13. grace says:

    i love that there’s more cinnamon than any other spice–that’s the way it SHOULD be. 🙂

  14. Rachel R. says:

    Gingersnaps are a favorite at our house. My gingersnap recipe calls for shortening and all purpose flour. I can’t wait to try these with the mix of whole wheat.

  15. Sarah Steele says:

    I worked with the wellness department and human resource development at BYU too! I loved these cookies and have wanted to recreate them many time over the past 12 years! Thank you for sharing… these are THE BEST!

  16. heather says:

    Yes, they are very, very good. So soft and chewy, my son has requested them as his special treat in his lunch box this week.. Mel, how about a recipe request? Healthier oatmeal choc chip cookies??? Please????

  17. Debra Kapellakis says:

    These look and sound yummy.

  18. Cammee says:

    I love Ginger cookies and am excited to have a healthier version. BYU has some of the best recipes, their ranch dressing is too die for! We buy it from The Creamery and my kids use vegetables as a vehicle to get the ranch in their mouths.

  19. These sound so good! I am always looking for ways to *sneak* in some whole wheat flour! PS: My sister has a degree in Public Health too!

  20. Chelsea says:

    Mel! These were delicious! I didn’t put cloves in ours…I’m not a big fan. But seriously they were amazing. I can’t keep out of them!

  21. Nancy says:

    I am making these for my daughter and using Earth Balance instead of butter. She is breast feeding and can’t eat dairy. They sound so healthy. I have a hard time finding recipes she can have.

  22. […] Day Seven  –  Ginger Crinkle Cookies […]

  23. […] Ginger Crinkle Cookiesfrom Mel’s Kitchen Cafe […]

  24. I also add 1/4 cup finely chopped candied ginger…so good!!

  25. Janne says:

    Just made this for my Bible study – I can already tell it will be a huge hit!!! Soooo yummy… sitting on my kitchen table… Hopefully they’ll make it to Bible study! 😉

  26. Melanie says:

    These are delicious!! 🙂

  27. […] is a family secret, she found and settled for something similar to it. She found the recipe at Mel’s Kitchen Café. These were actually really easy and with my kitchen aid, I was able to whip up a batch in no […]

  28. Joan Macintosh says:

    Made these for a solstice party and they were a great hit..people asking for the recipe, etc. I found them easy to make and delicious…thanks!

  29. Barbara says:

    The dough seems really wet, almost a heavy batter. Maybe the refrigeration will help? Or I measured I accurately?

  30. Tayla says:

    What would happen if I use the whole egg instead of just the whites? Would it totally ruin it? Do you just toss the yolks or use them for something else? I’ve heard you can freeze egg whites but yolks are a bit tricky.

    • Mel says:

      Tayla – I think the reason the recipe uses egg whites is to lower the calories since it’s a lightened up recipe. You could experiment with whole eggs, though – I’ve never tried it. I usually toss the egg yolks if it is just one or two or keep them in a container in the fridge and use them the next morning in our scrambled eggs.

  31. Nancy says:

    Hello from 2015! I made these last night and they were delicious–and so easy. I’d had two egg whites in the freezer for a long time so was doubly happy to have an excuse to use them up. @Tayla–funny, I am planning next time to try just with a single egg. I am not too concerned about using a yolk (for calories or other reasons) & it just seems easier. And, again from my 2015 vantage point: nutrition guidelines are changing again, and eggs have been “rehabilitated.” 🙂

  32. rachel says:

    So I’m a big regular on your site and I think I’ve told you before I tell everyone about you and think this place is the greatest… anyway thanks for what you do! So I found this recipe about a month ago and have made at least 6 batches of this stuff. IN A MONTH! This is a new family favorite! And a favorite of everyone who has tried these! Thanks again.

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