Molasses ginger cookies hardly crinkling.

[Zaxmom]

Hello,
I recently made a batch of ginger molasses cookies following a recipe from Cook's Illustrated. I followed the recipe exactly, but my cookies didn't develop those deep crinkles that are characteristic of these cookies. There was some crinkling, but not much. Cookies baked at 375 for 7 minutes. If I bake these cookies longer, in my oven, they're much too crispy. I like a crunchy edge with a soft chewy bite in the middle. Does anyone have any suggestions as to how to get deeper crinkles? Cookies were good, I just wasn't wowed with their appearance. Thank you.

 

[Mona]

To get deeper crinkles in your ginger molasses cookies, try chilling the dough before baking, use fresh baking soda, and consider lowering your oven temperature to 350°F. Rolling the dough in coarse sugar like turbinado can also help, as can using a lighter-colored baking sheet. These tweaks should help you achieve those classic crinkles without sacrificing the texture you love.