(Insert Name of Product Here) take me away…..It has been a crazy few weeks, or month,or summer, I can’t remember which. I have been home for approximately a nano second each week and so have been living off of convenience food. Yesterday was the 2nd of 4 whole evenings spent at home and I have been almost giddy with the amount of things I have been able to accomplish. To give you a tiny, but scary, glimpse into my A-type sickness, I am thrilled to say that I re-potted all of my house plants and kitchen herbs. I know, can you believe how exciting my life is?
Yesterday was one of those damp, rainy afternoons that begs for baking. I didn’t want to dirty every dish I owned and I wanted to try a new recipe I had found at Eating Well Magazine. The Ginger Crinkle Cookies recipe turned out to be a winner, despite the minor angst caused by the fact that I do not own a flour sifter. My willing guinea pigs have verified that the cookies turned out great. I myself was able to side step the calories, as the combined smell of ginger and molasses makes me gag a little (don’t worry guinea pigs, I didn’t gag over the bowl of cookie dough). These come out so perfect they don’t look real. They were soft with a little bit of crunch from the sugar. I hope you enjoy!
2/3 cup canola or vegetable oil
2 cups turbinado sugar, divided (see Tip)
1 large egg
4 tablespoons molasses
2 cups sifted whole-wheat pastry flour
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1/4 teaspoon sea salt
Tip: Turbinado sugar is steam-cleaned raw cane sugar. You might find it by the brand name: Sugar in the Raw. It’s coarse-grained and light brown in color, with a slight molasses flavor. The coarse texture adds great crunch when used in baking.
Preheat oven to 350 degrees F.
Mix oil and 1 cup sugar in a large bowl until combined. Beat in egg until combined. Stir in molasses until evenly incorporated. Mix flour, baking soda, cinnamon, ginger and salt over the wet ingredients and stir until just combined.
Put the remaining 1 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.