Ginger Crinkle Cookies
When Carrie was home for Christmas, she made one of her favorite cookies – Ginger Crinkle Cookies! The spices in ginger cookies are, of course, wonderful for holiday desserts, but these cookies are welcome any time of the year. They’re perfect in a packed lunch or with a cup of tea!
These Ginger Crinkle Cookies are so easy to make, and they’re very attractive because they spread into lovely round cookies. Carrie said that when she made them for co-workers they found it hard to believe that she hadn’t bought them at a bakery because they looked too perfect!
I’m not sure of the origin of the recipe. About 10 years ago, Carrie compiled a collection of dessert recipes for a school project and this recipe for Ginger Crinkle Cookies is one of them. So if you know the source, please let me know and I will give full credit.
Update October 15, 2013: I found the source of this terrific recipe! Going through some recipes I had saved, I found a photocopy of this recipe. The recipe is from Seattle chef and cookbook writer, Sharon Kramis. The recipe had been printed in one of our local papers.
Ginger Crinkle Cookies
(Adapted, barely, from a recipe by Sharon Kramis)
If your spices are old they will not be very flavorful. If they don’t have much of a scent, it may be time to replace them. Find a store that sells spices in bulk so you can buy a small amount and you’ll also save a ton of money.
Makes 2½ – 3 dozen
2 ¼ cups (270 g) flour
2 teaspoons baking soda
1½ teaspoons ground ginger
1½ teaspoons ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
1 cup brown sugar, packed
½ cup cooking oil
¼ cup melted butter, cooled
¼ cup blackstrap molasses
1 large egg
1. In a medium bowl, stir together the flour, baking soda, ginger, cinnamon, cloves, and salt.
2. In a large bowl, beat together the brown sugar, oil, melted butter, molasses, and the egg.
3. Gradually add the flour mixture to the brown sugar mixture, and beat until well-blended.
4. Divide the dough into 2 balls and refrigerate for 1 hour.
5. Preheat oven to 375˚.
6. Shape the chilled dough into 1½-inch balls. Roll the balls in the granulated sugar and place 2 inches apart on an ungreased baking sheet.
7. Bake for 10 to 12 minutes.
8. Cool on a wire rack.