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.
Ginger Crinkle Cookies
From EatingWell: 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.”
25 Reviews for Ginger Crinkle Cookies
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!
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!"
This cookie is now a favorite for my picky family. Delicious & fairly healthy.
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.