This recipe was given to my by my friend Kelli Himsl, who is one of the most old fashioned home cooks I know, and I mean that as a great compliment. Years ago she gave me this recipe and I have made it many times since, especially during the holidays. It has a fantastic crispy exterior, chewy interior and a nice rich molasses spice that is perfect for cold weather.
This cookie did not reach its pinnacle of perfection, however, until last year. During a cookie baking frenzy I sent Big D out to the store for more sugar. He came back with turbinado sugar. Oh my god. Needless to say, since I was all holiday-manic and strung out on refined flour and sugar, I was totally annoyed and crazy and not diplomatic. My sugar-addled mind could not comprehend who could make such an insane mistake! But…the ginger crinkle dough was already made, and I was not about to send him back out to play sugar buying roulette, so I just used the turbinado sugar to roll the cookies. Of course, it made the cookies amazing because it gives the extra crunch to the outside, great texture and it looks cool. He, in his graciousness, has let me forget my Christmas Cookie Crazies. I, on the other hand, am going to send him out again next year and hope for another happy mistake.
| Ginger Crinkles |
- 2/3c vegetable oil, pref. grapeseed or peanut
- 1 cup sugar
- 1 egg
- 4 TBLS molasses
- 2 cups flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon, ground
- 1 tsp ginger, ground
- 1/2c turbinado sugar, for rolling
- Preheat oven to 325. Line a baking sheet with parchment.
- Mix oil and sugar. Add egg and molasses.
- Mix dry ingredients.
- Add dry ingredients to wet ingredients and mix.
- Roll into teaspoon sized balls. Roll in the sugar.
- Bake 10 minutes.
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