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Ginger Crinkle Cookies

:  November/December 2007

Your rating: None Average: 4.2 (70 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

Makes: 34 cookies

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low carbohydrate |

View Our Nutrition Guidelines »

Ingredients

  • 2/3 cup canola oil
  • 1 1/2 cups turbinado sugar, divided (see Tip)
  • 1 large egg
  • 4 tablespoons molasses
  • 2 cups sifted whole-wheat pastry flour
  • 2 teaspoons baking soda
  • 1 1/4 teaspoons ground cinnamon
  • 1 1/4 teaspoons ground ginger
  • 1/4 teaspoon sea salt

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Preparation

  1. Preheat oven to 350°F.
  2. Mix oil and 1 cup sugar in a large bowl until combined. Beat in egg until combined. Stir in molasses until evenly incorporated. Sift flour, baking soda, cinnamon, ginger and salt over the wet ingredients and stir until just combined.
  3. Put the remaining 1/2 cup sugar in a small bowl. Roll the dough into 1-inch balls and roll each ball in the sugar before placing 2 inches apart on an ungreased baking sheet. Do not flatten.
  4. Bake the cookies until set, but still soft when gently touched, 10 to 12 minutes. Transfer to a wire rack to cool.

Tips & Notes

  • Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days.
  • Tip: Turbinado sugar is steam-cleaned raw cane sugar. It's coarse-grained and light brown in color, with a slight molasses flavor. The coarse texture adds great crunch when used in baking. Find it in the natural-foods section of large supermarkets or at natural-foods stores.

Nutrition

Per cookie: 103 calories; 5 g fat ( 0 g sat , 3 g mono ); 6 mg cholesterol; 15 g carbohydrates; 1 g protein; 1 g fiber; 94 mg sodium; 38 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate, 1 fat


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Recipe Categories

Style/Theme
Entertaining, casual
Entertaining, formal
Kid-friendly
Make ahead instructions
Makeover
Potluck
Vegetarian
Ease of Preparation
Easy
Total Time
1 hour or less
Servings
8 or more
Preparation/ Technique
Bake
Meal/Course
Dessert
Snack
Type of Dish
Baked Goods, bars & cookies
Snack
Season
Spring
Summer
Fall
Winter
Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Holiday
Christmas
Halloween
Labor Day
Memorial Day
Publication
November/December 2007
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