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Ginger Crinkle Cookies

Source: © EatingWell Magazine
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Rating: 4   Reviews: 8 See Reviews
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Active Time:  10 Minutes
Total Time:  1 Hour
  34 cookies (1 cookie per serving)
Cynthia Farr-Weinfeld, a hypnotherapist and writer, started improving the nutritional profile of a friend's mother's ginger cookie recipe by substituting whole-wheat pastry flour for all-purpose flour and canola oil for shortening. "Experiment with these cookies," she advises, "as they taste great either slightly underdone or crispy." She calls them "the quickest cookies you’ll ever bake."

Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days.
RECIPE INGREDIENTS
2/3 cup  canola oil
1 1/2 cups   turbinado sugar, divided (see Tip)
1   large egg
4 tablespoons   molasses
2 cups   sifted whole-wheat pastry flour
2 teaspoons   baking soda
1 1/4  teaspoons ground cinnamon
1 1/4  teaspoons ground ginger
1/4 teaspoon   sea salt

Tip: Turbinado sugar is steam-cleaned raw cane sugar. It’s coarse-grained and light brown in color, with a slight molasses flavor. The coarse texture adds great crunch when used in baking. Find it in the natural-foods section of large supermarkets or at natural-foods stores.
Ginger Crinkle Cookies Recipe at Cooking.com
DIRECTIONS
Preheat oven to 350 degrees F.


Mix oil and 1 cup sugar in a large bowl until combined. Beat in egg until combined. Stir in molasses until evenly incorporated. Sift flour, baking soda, cinnamon, ginger and salt over the wet ingredients and stir until just combined.


Put the remaining 1/2 cup sugar in a small bowl. Roll the dough into 1-inch balls and roll each ball in the sugar before placing 2 inches apart on an ungreased baking sheet. Do not flatten.


Bake the cookies until set, but still soft when gently touched, 10 to 12 minutes. Transfer to a wire rack to cool.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   34 cookies (1 cookie per serving)
Calories: 103
Fat. Total: 5g
Fiber: 1g
Carbohydrates, Total: 15g
Sodium: 94mg
% Cal. from Fat: 44%
Cholesterol: 6mg
Protein: 1g
Spotlight Recipe Review See all 8 reviews »

Rating: 5
by: Joanne, OR Reviewed: 12/17/2009
Good Holiday Cookie
This is an easy to make healthy cookie. It is chewey with a crunchy sugar coating. Don't let the term "turbinado sugar" scare you. All it is, is raw sugar. You've seen it in the grocery store--named Hawiian sugar, or raw sugar--it's course and light brown color. You can find whole wheat pastry flour in the "bulk" section of most grocery stores. This recipe is worth finding the special ingredients.
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