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Adventures in the Kitchen and on the Road

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Ginger Crinkle Cookies

I 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)

small photo of the cookies

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


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

  1. Preheat oven to 350°F.

  2. 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.

    photo of the dough

  3. 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.

    photo of the cookies waiting to go in the oven

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

    photo of the cookies right out of the oven

    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.

    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

    photo of the cookies

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I have made a complete mess of my keyboard from all the drool these cookies inspired.

<looks at the clock> I have a few hours before I have to be somewhere; I could make these! Not that anyone else would get any... <heh>

AngelVixen :-)

A few hours would've been plenty of time to make these :)

Alas, it was not to be; however, I have done an evil thing and showed this to the SO...and now we have plans for Saturday morning. ^_^

AngelVixen :-)

These look absolutely delicious! Will add to my must try list.

I liked them...and the ease makes it likely I'll make them again sometime.

(Deleted comment)
Having read about some of your workouts, I'm surprised you ever gain weight! I wonder if you're not eating enough? Seems odd to me that you should feel always hungry and still be gaining weight. Are you getting enough fiber and protein in your diet? Are you eating so low-fat that you're not eating slower-digesting protein/fat to keep hunger at bay?

I'm not much of a dieter myself although I did rein in my eating after one rapid weight gain where I gained about 30 pounds in 2-3 months.

Some general guidelines I've heard often that seem to make sense to me:
- Drink lots of water. It's good to be well hydrated anyway and it'll help cut down on some of the hunger signals.

- Eat until you're 80% full. You'll be filled up after a while.

- Eat whatever you like but try to keep the stuff you know is bad for you in small portions to be savored for the guilty pleasure that they are.

I'll think more about it later.

oh wait...your BMI is rising? Do you have any estimates of your body fat percentage? The BMI can be very misleading. I've seen many examples of very muscular people who end up having obese BMI's because their muscle weight is heavier.

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