Ginger Molasses Crinkle Cookies

Tested Till Perfect

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.

Servings: 36 cookies

Ingredients:

Nutritional Info
Per cookie: about -
cal 93
u2011g pro 1%
u2011g total fat 4%
sat. fat trace
carb 13 g
fibre trace
chol 5 mg
sodium 74 mg
% RDI: -
calcium 1%
iron 3%
folate 3%
    1-1/4 cups (300 mL) granulated sugar
    2/3 cup (150 mL) vegetable oil
    1/4 cup (50 mL) fancy molasses
    1 egg
    1-3/4 cups (425 mL) all-purpose flour
    1-1/2 tsp (7 mL) ground ginger
    1 tsp (5 mL) each cinnamon, baking powder and baking soda
    1/2 tsp (2 mL) 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 sa< 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





E-mail to a friend X

*Required

  • (Separate multiple e-mails with a space)

Your Comments

Comment reported

Thank you for reporting this comment as inappropriate.

Back to Comments »

Add your comments

Please fill in all required fields (*).

Back to Comments »


Advertisement

Sign up for our e-newsletters


Contests