Ginger Crinkles
IF YOU THINK YOU DON’T LIKE GINGER, these cookies are sure to change your mind. With cloves, cinnamon, and ginger, these soft, chewy cookies have a bite all their own. Ground ginger has a more intense flavor than fresh and is ideal for baking. The only way to improve on these cookies is to sandwich vanilla ice cream between pairs of them. (See photograph on page 174.)
Blackstrap molasses makes the cookies darker and gives them a richer flavor than regular molasses. It is also full of vitamins and minerals, making it more nutritious than many other sweeteners. You can find blackstrap molasses at most grocery stores, but you can substitute light or dark molasses if you prefer.
Recipe information
Yield
makes 36 cookies
Ingredients
Preparation
Step 1
Preheat the oven to 375˚F.
Step 2
In a large bowl, sift together the flour, salt, baking soda, cinnamon, ginger, and cloves.
Step 3
Using a handheld mixer or stand mixer fitted with the flat beater attachment, mix together the egg, oil, butter, molasses, and brown sugar at medium speed, scraping the bowl once or twice while mixing. Add the dry ingredients to the mixing bowl. Mix at low speed to incorporate the flour. Scrape the bowl once or twice while mixing. Stop mixing as soon as the dough is uniform.
Step 4
Place the granulated sugar in a shallow medium bowl. Form the dough into 1 1/2-inch balls and roll 4 to 6 balls at a time in the sugar until each ball is completely covered in sugar. Place the balls 2 inches apart on an ungreased baking sheet.
Step 5
Bake the cookies for 8 to 10 minutes for a chewy cookie. For a crisper cookie, bake for 12 minutes. Cool the cookies on the baking sheet for 5 minutes before carefully transferring them to a cooling rack to cool completely.
Make Ahead
Step 6
The cookies will keep in an airtight container at room temperature for up to 5 days.
