Crinkles. Is any Christmas cookie jar complete without a batch of them? I didn’t think so.
I wanted to make a batch of these cool, cracked beauties, but many of the recipes I found were the chocolate variety rolled in powdered sugar. Yes, it’s a striking cookie, I’ll give you that, but it’s chocolate (gag).
Consider it my gift to you; bringing you a plethora of yuletide goodies without a single ounce of chocolate in the bunch. Ho. Ho. Ho.
Don’t worry, I probably will cave at some point and make fudge or something similar for Hubby and Dudette. A girl can dream though.
The chocolate didn’t have a chance of making an appearance after I spotted this recipe on KitchenDaily.com, however. If there’s any place where healthy whole wheat flour can make an appearance without being detected, it’s in a ginger cookie. The richness of the molasses and distinctive flavor of ginger do a fantastic job providing flavor and hiding the healthiness of the cookie. Only you will know how good for them your child’s after-school treat is. Shhhh
Ah, I love one-bowl baking. All I did was mix the wet stuff together, then sift in the dry.
After that was done, I rolled balls of dough in turbinado sugar and baked the cookies.
The cookies on Kitchen Daily are large and flat. Mine, not so much. But as far as I know, crinkles are supposed to look like little earthquakes on a plate, no?
These are very good. I don’t know that they’ll replace my regular ginger snaps, but for a healthier version of that cookie, I don’t think you could find one with better flavor.
What I’d Do Different Next Time
I hate to admit it, but I’d split the flour; one cup all-purpose and one cup wheat.
- ⅔ cup canola oil
- 1½ cups turbinado sugar, divided (see Tip)
- 1 large egg
- 4 tablespoons molasses
- 2 cups sifted whole-wheat pastry flour
- 2 teaspoons baking soda
- 1¼ teaspoons ground cinnamon
- 1¼ teaspoons ground ginger
- ¼ 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 ½ 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.