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Ginger Crinkle Cookies

November/December 2007

Your rating: None Average: 4.1 (82 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

11/03/2009
Anonymous

Great recipe! I was apprehensive at first but these are delicious. I followed the recipe exactly and also refrigerated the dough before rolling. I will be making these again soon.

Julie, Clinton WA

Comments
10/23/2009
Anonymous

UNBELIEVABLE!!!! defiantly wasnt expecting such good cookies for how healthy they were.. chewy.. sweet.. delicious. wow.

Comments
09/22/2009
Anonymous

These cookies were spectacular! Easy to make (and I've made them with regular white sugar, too) and delicious. They got raves from my guests, too.

Cook from New Jersey, West Milford, NJ

Comments
09/01/2009
Anonymous

These cookies are fabulous! I have been looking for THE ginger cookie for us and now I have it! Yes! Unbelievably good! Thanks! (I was out of Turbinado so used reg. sugar)

Anonymous, Tillamook, Or

Comments
09/01/2009
Anonymous

This is by far the best cookie around. Has replaced my ginger cookie. Fast, easy and delicious - can't get better than that.

Mowgli, VT

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