Monday, December 6th, 2010
ginger crinkle cookies
Holiday cookie baking is upon us! I love this time of year and I’d be lying if I said that the sweets weren’t part of it. This is the one time of year when piles of cookies and candies are expected and completely understood, and I’m quite happy to take advantage of it.
This recipe is one of my favorites any time of year, but it seems especially appropriate at Christmas. I originally posted it last year but wanted to update the photos as well as to share it with new readers! This is a fabulous little cookie that continues to be one of our favorites. It’s simple and unassuming but packs a wonderful punch of holiday spice.
If your family has a gingersnap recipe, consider this one as a stand-in this year. I’ve been told by several friends and family members that it has now replaced their usuals, and you just might find yourself feeling the same. If not, at least you’ll have some yummy cookies to munch on!
Ginger Crinkles
Homesick Texan
Makes 3-4 dozen cookies
1 cup sugar
1/2 cup oil
1 egg
1/4 cup molasses
2 cups flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
1/4 cup sugar for dipping
Preheat the oven to 350°F. Cream the oil, sugar, egg and molasses. In a separate bowl, whisk together the flour, soda, salt, cinnamon and ginger, and gradually add to the liquid ingredients.
Roll dough into walnut size balls (about 1/2 a tablespoon) and dip into sugar.
Bake until slightly brown for 12-15 minutes (more on the 12-minute side for me).
High-Altitude Notes: Reduce baking soda to 1 1/2 teaspoons; bake at 375°F for 10-12 minutes.
those cookies look delightful! i love the cracked top appearance
I miss these so very much. It just seems wrong to make them somewhere other than in your kitchen!