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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Ginger Crinkles Recipe

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This recipe for Ginger Crinkles is from The Mckinney Family Cookbook, 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:  
⅔ cup Wesson oil
4 Tablespoons molasses
2 cups all-purpose flour
1 egg
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup white sugar
½ teaspoon salt
Directions:
Directions:
Bake at 350º
10 minutes

Step 1
Mix oil and sugar thoroughly with an electric mixer. Add egg and mix well. Pour in molasses. Sift and add dry ingredients until incorporated.
Step 2
Roll teaspoonful of dough into ball, drop into sugar to coat.
Step 3
Place on ungreased cookie sheet.
Personal Notes:
Personal Notes:
Granny's favorite, favorite. When I make Christmas cookies, these are always the chosen favorite of the recipients.
Be careful not to over bake them.

This recipe is honestly fool proof. The first time, I accidentally left out a whole cup of flour and didn't realize it until I had baked too many to try to fix it. They came out like crinkly molasses cookies and tasted great. The second time, I got the flour right and they stayed in puffed little balls, more like a ginger snap. So, you can pick which you want! Also, the baking time can be adjusted very liberally. I've baked them for as little as 7 minutes to get a crisp outside and chewy center, and up to 15 or 16 to get a true ginger snap. The choice is yours!

With a cup of coffee, a dream came true.

 

 

 

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