Cookie Recipe: Gingerbread Crinkle Cookies by Everyday Gourmet with Blakely



Ginger Crinkle Cookies

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."

SERVINGS:
TOTAL TIME:47 min

Ingredients

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

Instructions

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.





Video: How to make Gingerbread Crinkle Cookies | #25DaysofCookies

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Date: 06.12.2018, 14:28 / Views: 91194