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Ginger Crinkle Cookies
EatingWell Test Kitchen
“Cynthia Farr-Weinfeld, a hypnotherapist and writer, started improving the nutritional profile of a friend's mother's ginger cookie recipe by substituting whole-wheat pastry flour for all-purpose flour and canola oil for shortening. “Experiment with these cookies,” she advises, “as they taste great either slightly underdone or crispy.” She calls them “the quickest cookies you'll ever bake.””
⅔ cup canola oil
1½ cups turbinado sugar, divided (see Tip)
1 large egg
4 tablespoons molasses
2 cups sifted whole-wheat pastry flour
2 teaspoons baking soda
1¼ teaspoons ground cinnamon
1¼ teaspoons ground ginger
¼ teaspoon sea salt
1Preheat oven to 350°F.
2Mix 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.
3Put the remaining ½ 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.
4Bake the cookies until set, but still soft when gently touched, 10 to 12 minutes. Transfer to a wire rack to cool.
Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days.
Tip: Turbinado sugar is steam-cleaned raw cane sugar. It's coarse-grained and light brown in color, with a slight molasses flavor. The coarse texture adds great crunch when used in baking. Find it in the natural-foods section of large supermarkets or at natural-foods stores.
Storage smarts: To extend the life of your baked goods, store them in an airtight container in a single layer or between layers of parchment paper to prevent sticking.