Ginger Crinkle Cookies
Dec. 16th, 2008 08:42 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fitfoolI spotted this recipe in an issue of Eating Well magazine at the library and just had to try it. Want to know how easy this recipe is? I was able to go to the gym for a short workout, come home and whip up 2 dozen of these cookies, and make it out the door in time to meet friends for brunch. And they still tasted fabulous. They came out of the oven soft and chewy. By the next day, they were pretty hard and crispy. (no worries, I just dunked them in my tea)
Ginger Crinkle Cookies
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.”
Makes 34 cookies
ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour
EASE OF PREPARATION: Easy
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 [I just used all-purpose flour]
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1/4 teaspoon sea salt
Ginger Crinkle Cookies
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.”
Makes 34 cookies
ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour
EASE OF PREPARATION: Easy
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 [I just used all-purpose flour]
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1/4 teaspoon sea salt
- Preheat oven to 350°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.
TIP: 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.
MAKE AHEAD TIP: Store in an airtight container at room temperature for up to 5 days.
NUTRITION PROFILE:
Low Calorie | Low Carb | Low Sodium | Low Cholesterol | Low Sat Fat | Heart Healthy
NUTRITION INFORMATION: Per cookie: 103 calories; 5 g fat (0 g sat, 3 g mono); 6 mg cholesterol; 15 g carbohydrate; 1 g protein; 1 g fiber; 94 mg sodium; 38 mg potassium.
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate, 1 fat
