October 4, 2019
PERFECT GINGER CRINKLES
I love baking, and I especially love ginger cookies. For years, I’ve been searching for a ginger cookie recipe that is easy, consistent, and tasty both fresh and a few days after baking. After a lot of experimentation, I think I’ve found it! This recipe is based on the Ginger Crinkles recipe in Gillespie’s 201 Cookies, although I’ve made some changes for ease of measurement.
Ingredients
- 240g flour
- 12g baking soda
- 3g cinnamon
- 2g ginger
- 200g sugar
- 150g canola oil
- 1 egg
- 85g molasses
Instructions
- Preheat oven to 350ºF.
- In a large bowl, add flour, baking soda, cinnamon, ginger, salt, and sugar. Mix.
- Make a well in the middle of the bowl. Add canola oil, egg, and molasses.
- Stir the wet ingredients, slowly incorporating the dry ingredients from the sides of the bowl until the dough is one large ball.
- Spoon walnut-sized balls onto a plate of sugar. Roll the balls in sugar and place ~3 inches apart on an ungreased baking sheet. (Fully 3 inches apart! These boys expand a LOT)
- Bake for 12-15 minutes. Cool on racks. Enjoy!