Sunday, December 5, 2010

Ginger Crinkle Cookies

by Kris Pitcher

This is a beautiful cookie! It's one of my favorites to make, very easy and truly comes out so pretty and perfect. And as a bonus, and who doesn't like a cookie bonus?'s not a nutrition nightmare! This year, I've made them to share at a cookie and clothing exchange party - how much fun! To all my new friends, enjoy Fitness Bliss, and your Ginger Crinkle Cookies! Preheat  the oven to 350 degrees f and let's get crinkling!

Ginger Crinkle Cookies:
  • 2/3 C canola oil
  • 1 1/2 C sugar, divided
  • 1 large egg
  • 4 T molasses
  • 2 C sifted whole-wheat pastry flour
  • 2 tsp baking soda
  • 1 1/4 tsp cinnamon
  • 1 1/4 tsp ground ginger (you can use fresh too if you have it)
  • 1/4 tsp salt
  1. Preheat oven to 350
  2. Mix oil and 1 C 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.
  3. Put the remaining 1/2 C 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.
  4. Bake the cookies until set, but still soft when gently touched, 10-12 minutes. Transfer to wire rack to cool. (I like to bake them on the 10 minute or even 8 minute side.)
Nutrition: Per cookie 103 calories; 5 g fat; 15 g carbohydrates; 1 g protein; 1 g fiber; 94 mg sodium; 38 mg potassium

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