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Ginger Crinkle Cookies

November/December 2007

Your rating: None Average: 4.1 (81 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 Recipe

24 Reviews for Ginger Crinkle Cookies

09/01/2009
Anonymous

These cookies are amazing and I have made them many times, once using barley malt in place of molasses. It gives it a toastier flavour that is quite lovely on the palate. Also, I use regular sugar and it works just fine.

Kira, Berkeley, CA

Comments
09/01/2009
Anonymous

Easy to make. Used regular white whole wheat flour. I added fresh ground ginger into the "wet" ingredients... in addition to the powdered ginger. Very "snappy" and delicious.

Jean, Albany, NY

Comments
09/01/2009
Anonymous

These are some of the easiest, but more importantly, the best cookies I have ever made. Everyone that has tried them has asked for the recipe!

Juanita, Austin, TX

Comments
09/01/2009
Anonymous

These cookies are delicious. The dough was a little sticky for rolling into balls, but a few minutes in the fridge helped. Yum!

Tina, West Chester, PA

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