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Ginger Crinkle Cookies

November/December 2007

Your rating: None Average: 4.1 (83 votes)

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.”



READER'S COMMENT:
"This cookie is now a favorite for my picky family. Delicious & fairly healthy. "
Ginger Crinkle Cookies

25 Reviews for Ginger Crinkle Cookies

12/20/2011
Anonymous
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.

doesn't contain butter
Comments
01/19/2011
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!

A delicious and healthful cookie
Comments
01/10/2011
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!"

Tasty,easy,fast,healthy
Comments
11/12/2010
Anonymous

This cookie is now a favorite for my picky family. Delicious & fairly healthy.

Comments
09/04/2010
Anonymous

These cookies are delicious. They are perfect to serve with tea or coffee. They are moist inside with a crunch of turbinado sugar on the outside. These are a big hit with my family. This is a new favorite for us.

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