Ginger Crinkle Cookies
This quick ginger cookie recipe swaps whole-wheat pastry flour for all-purpose flour, and canola oil for shortening. Experiment with the baking time based on your preference—bake for a little less time for a chewy version or a little more to get them crispy.
- 3/5cup canola oil
- 1 1/2cups turbinado sugar, divided
- 1large egg
- 4tablespoons molasses
- 2cups sifted whole-wheat pastry flour
- 2teaspoons baking soda
- 1 1/4teaspoons ground cinnamon
- 1 1/4teaspoons ground ginger
- 1/4teaspoon sea salt
- Preheat oven to 350°F.
- Mix oil and 1 cup sugar in a large bowl until combined. Beat in egg until combined. Stir in molasses until evenly incorporated. Sift flour, baking soda, cinnamon, ginger and salt over the wet ingredients and stir until just combined.
- Put the remaining 1/2 cup sugar in a small bowl. Roll the dough into 1-inch balls and roll each ball in the sugar before placing 2 inches apart on an ungreased baking sheet. Do not flatten.
- Bake the cookies until set, but still soft when gently touched, 10 to 12 minutes. Transfer to a wire rack to cool.
Turbinado sugar is steam-cleaned raw cane sugar. It’s coarse-grained and light brown in color, with a slight molasses flavor.
Store in an airtight container at room temperature for up to 5 days.
Per serving (recipe makes 34 cookies)
|Mono Saturated Fat||3g|