Ginger Crinkle Cookies

Ginger Crinkle Cookies

24 Reviews
From: EatingWell Magazine, November/December 2007

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.”

Ingredients 1 serving

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  • 2/3 cup canola oil
  • 1 1/2 cups turbinado sugar, divided (see Tip)
  • 1 large egg
  • 4 tablespoons molasses
  • 2 cups sifted whole-wheat pastry flour
  • 2 teaspoons baking soda
  • 1 1/4 teaspoons ground cinnamon
  • 1 1/4 teaspoons ground ginger
  • 1/4 teaspoon sea salt

Preparation

  • Active

  • Ready In

  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. Bake 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.

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 103 calories; 5 g fat(0 g sat); 1 g fiber; 15 g carbohydrates; 1 g protein; 1 mcg folate; 5 mg cholesterol; 10 g sugars; 9 g added sugars; 8 IU vitamin A; 0 mg vitamin C; 7 mg calcium; 0 mg iron; 93 mg sodium; 38 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, 1 fat

Reviews 24

September 26, 2014
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By: EatingWell User
skip the oil and use butter... I have been a pastry chef for 20 years and when it comes to making cookies, oil does not have the creamy texture of butter. Also add more spice.. dont be afraid to experiment. Then when you have the perfect recipe, mix all the dry ingredients (except the sugar) into a mason jar, attach a card with the complete instructions. Perfect for when you are in a rush or great gifts! Pros: yummy, i like them soft. Cons: the recipe with oil tasted ...oily. nothing beats butter
March 15, 2014
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By: EatingWell User
Chewy, triple ginger with a sweet sugar crunch These came out beautiful and tasted wonderful. I added 1 1/2 Tbsp of fresh ginger to the wet ingredients and a 3 oz package of crystalized ginger at the end. I also increased the dried ginger to 1 Tbsp and added a tsp of freshly ground clove and cinnamon. I love sweet and spicey together and these were gooood! Love the sugar coating, reminded me of making cookies with my Mom. And I used organic cane sugar but will try Turbinado sugar next time. Pros: Easy, delicious and worth the calories! Cons: They disappear too fast.
December 07, 2012
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By: emcooks
yum! This recipe is easy and quite good. I might not roll them in sugar next time to see if it is a little less sweet, or maybe cut back just a little on the sugar in the recipe. They took exactly 10 minutes in the oven. I am going to let them sit overnight and see if the sweetness recedes a bit and the spices come more alive. I also added a healthy grating of nutmeg to the batter. Will make them again. Pros: Fast and easy to make. No butter. Cons: a little too sweet
November 19, 2012
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By: EatingWell User
I used half four half, rolled oats and I used a bit less sugar. Tastes really good! I might put a little bit less oil in though :)
January 16, 2012
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By: EatingWell User
Delicious, awesome cookies We only used 3/4 c sugar: 1/4c white sugar, 1/4 c brown sugar, 1/4 c maple syrup. We skipped the sugar coating and they're still yummy and sweet Pros: soft and crunchy at the same time, these were easy for a 9 year old to make.
December 20, 2011
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By: EatingWell User
Great cookies, but only sometimes The first time I made these cookies, it was amazing. But the last few times have been inconsistent and the cookies came out chewy and not that flavorful instead of crunchy. I'm not sure whether its the recipe or my baking. Pros: doesn't contain butter Cons: inconsistent results
January 19, 2011
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By: sharonatlast
Great! The cookie that came out of the oven was SOOO... much more than I expected when putting the little soft, oily balls in the oven. Besides a fantastic taste, they look like fancy coffee shop cookies! Pros: A delicious and healthful cookie Cons: None
January 10, 2011
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By: MOTHEROFLITTLE
Super fast and easy These are really good. Very easy and fast to make. Its a really good thing these are lower in calories than a traditional recipe because I just ate 7 of them. "YIKES!" Pros: Tasty,easy,fast,healthy Cons: Hard to resist
November 12, 2010
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By: EatingWell User
This cookie is now a favorite for my picky family. Delicious & fairly healthy.