Ginger Crinkle Cookies

November/December 2007

Your rating: None Average: 4.1 (90 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.”

"This cookie is now a favorite for my picky family. Delicious & fairly healthy. "
Ginger Crinkle Cookies

25 Reviews for Ginger Crinkle Cookies

skip the oil and use butter...

I have been a pastry chef for 20 years and when it comes to making cookies, oil does not have the creamy texture of butter. Also add more spice.. dont be afraid to experiment. Then when you have the perfect recipe, mix all the dry ingredients (except the sugar) into a mason jar, attach a card with the complete instructions.
Perfect for when you are in a rush or great gifts!

yummy, i like them soft.
Chewy, triple ginger with a sweet sugar crunch

These came out beautiful and tasted wonderful. I added
1 1/2 Tbsp of fresh ginger to the wet ingredients and a 3 oz package of crystalized ginger at the end. I also increased the dried ginger to 1 Tbsp and added a tsp of freshly ground clove and cinnamon. I love sweet and spicey together and these were gooood! Love the sugar coating, reminded me of making cookies with my Mom. And I used organic cane sugar but will try Turbinado sugar next time.

Easy, delicious and worth the calories!
Wish you could smell them!

This recipe is easy and quite good. I might not roll them in sugar next time to see if it is a little less sweet, or maybe cut back just a little on the sugar in the recipe. They took exactly 10 minutes in the oven. I am going to let them sit overnight and see if the sweetness recedes a bit and the spices come more alive. I also added a healthy grating of nutmeg to the batter. Will make them again.

Fast and easy to make. No butter.

I used half four half, rolled oats and I used a bit less sugar. Tastes really good! I might put a little bit less oil in though :)

Delicious, awesome cookies

We only used 3/4 c sugar: 1/4c white sugar, 1/4 c brown sugar, 1/4 c maple syrup. We skipped the sugar coating and they're still yummy and sweet

soft and crunchy at the same time, these were easy for a 9 year old to make.

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