Ginger Molasses Crinkle Cookies
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Recipes in early cookbooks, such as the 1915 edition of the Five Roses Cook Book, show that ginger cookies have been a favourite for generations.
This recipe makes 36 cookie servings
Ginger Molasses Crinkle Cookies
Photography by Matthew Kimura
| Nutritional Info | |
|---|---|
| Per serving, about: | - |
| cal | 93 |
| pro | 1% |
| total fat | 4% |
| carb | 13 g |
| chol | 5 mg |
| sodium | 74 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| folate | 3% |
Ingredients
-
1-1/4 cups granulated sugar
2/3 cup vegetable oil
1/4 cup fancy molasses
1 egg
1-3/4 cups all-purpose flour
1-1/2 tsp ground ginger
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Preparation:
In large bowl, whisk together 1 cup (250 mL) of the sugar, oil, molasses and egg until smooth.
In separate bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda and salt ; stir into sugar mixture.
Shape by rounded tablespoonfuls (15 mL) into balls; roll in remaining sugar to coat. Place 2 inches (5 cm) apart on parchment paper–lined or greased rimless baking sheets.
Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until cookies spread out and tops crack, about 12 minutes. Let cool on pans on racks for 10 minutes; transfer to racks and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days or freeze for up to 1 month.)
In separate bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda and salt ; stir into sugar mixture.
Shape by rounded tablespoonfuls (15 mL) into balls; roll in remaining sugar to coat. Place 2 inches (5 cm) apart on parchment paper–lined or greased rimless baking sheets.
Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until cookies spread out and tops crack, about 12 minutes. Let cool on pans on racks for 10 minutes; transfer to racks and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days or freeze for up to 1 month.)
Additional Information:
- Tip: You can spice up this classic by adding 1/3 cup (75 mL) finely chopped crystallized ginger to the dry ingredients.
Source:
Canadian Living Magazine, May 2002
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