|Barked: Mon Dec 15, '14 9:59am PST |
|Ginger Molasses Crinkle Cookies
1-1/4 cups (300 mL) granulated sugar
2/3 cup (150 mL) vegetable oil
1/4 cup (60 mL) fancy molasses
1-3/4 cups (425 mL) all-purpose flour
1-1/2 tsp (7 mL) ground ginger
1 tsp (5 mL) cinnamon
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
In large bowl, whisk together 1 cup (250 mL) of the sugar, oil, molasses and egg until smooth.
In separate bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda and salt ; stir into sugar mixture.
Shape by rounded tablespoonfuls (15 mL) into balls; roll in remaining sugar to coat. Place 2 inches (5 cm) apart on parchment paper–lined or greased rimless baking sheets.
Bake in top and bottom thirds of 375?F (190?C) oven, rotating and switching pans halfway through, until cookies spread out and tops crack, about 12 minutes. Let cool on pans on racks for 10 minutes; transfer to racks and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days or freeze for up to 1 month.)
Additional information : Tip: You can spice up this classic by adding 1/3 cup (75 mL) finely chopped crystallized ginger to the dry ingredients.
These are momma's favorite cookies and she says you have to add the 1/3 cup of crystallized ginger!
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