So tasty...healthy ingredients!
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
Since baking these cookies for the first time two weeks ago, I have baked a new batch just a few days ago. My family enjoyed alot, and were amazed that they were relatively healthy. I added dried cranberries to one batch, and rolled dough balls in demerara cane sugar, which baked them in to yummy, crispy cookies. I expect to bake this recipe regularly throughout the year.
Mary in Virginia
mmm! I just made these and they're soo yummy! I followed the recipe exactly. Only difference was they didn't flatten out like the ones in the picture. But still delish ^_^
i agree these are delicious! but does everyone really get 34 cookies out of this??! i definitely don't, and i don't even make huge cookies...
The cookies are good but I thought they were a little bit too sweet for my taste. I guess I also did not roll the balls as small as I should because my cookies did not flatten completely like the ones in the picture. I'll try them again with a little bit less sugar or maybe not roll them in sugar before baking..