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Ginger Crinkle Cookies Recipe

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This recipe for Ginger Crinkle Cookies is from Leslie and Ben's Recipes for Love and Life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Two-thirds cups canola oil
1 1/2 cups turbinado sugar, divided
1 large egg
4 tbsp. molasses
2 cups sifted whole-wheat pastry flour
2 tsp. baking soda
1 1/4 tsp. ground cinnamon
1 1/4 tsp. ground ginger
1/4 tsp. sea salt
Directions:
Directions:
Preheat oven to 350°.

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.
Number Of Servings:
Number Of Servings:
Roughly 34 cookies
Preparation Time:
Preparation Time:
Active time: 10 minutes Total Time: 1 hour
Personal Notes:
Personal Notes:
Per cookie: 103 calories; 5 g fat; 6 mg cholesterol; 15 g carbohydrates; 1 g protein; 1 g fiber; 94 mg sodium; 38 mg potassium.


* I have substituted applesauce for the oil to make a slightly healthier version, but it does alter the flavor and consistency some.

 

 

 

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