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Ginger Molasses Crinkle Cookies

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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.

This recipe makes 36 cookie servings

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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

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.)

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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