Ginger Crinkle Cookies
User Reviews
5
Ginger Crinkle Cookies
Description
The recipe starts by creaming together softened butter, packed light brown sugar, egg whites, and molasses. Although the mixture may look curdled, this is normal. Dry ingredients including whole wheat and all-purpose flour, salt, baking soda, cinnamon, ginger, and cloves are combined and added to the wet mixture to form a dough. Chilling the dough for at least 30 minutes helps the cookies hold their shape and develop flavor.
Preheated to 375°F, the oven bakes the granulated sugar-coated dough balls spacing them for about 2 inches apart. The sugar coating gives the cookies their signature crackly tops. Baking for 8-10 minutes until edges are set but centers remain chewy creates the desired soft texture.
Now cooled on a wire rack, these cookies exhibit bright spices balanced with gooey molasses and a chewy yet slightly crispy texture from the sugar roll and baking technique. They make a classic molasses cookie variation with ginger.
Ingredients
- 8 tablespoons butter softened
- 1 cup light brown sugar packed
- 2 egg white
- ¼ cup molasses
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon cloves
- ⅓ cup granulated sugar for rolling
Instructions
- In a large bowl, with a handheld electric mixer or using an electric stand mixer, beat together the butter, brown sugar, egg whites and molasses. The mixture will look curdled - no worries, it's ok!
- In a medium bowl, stir together the flours, salt, baking soda, cinnamon, ginger and cloves. Add the dry ingredients to the molasses mixture and mix until combined.
- Cover and chill the dough for at least 30 minutes.
- Preheat the oven to 375 degrees F. Place the granulated sugar in a shallow dish. Form the dough into 1 1/2-tablespoon sized balls and roll each one in the sugar. Place 2 inches apart on lightly greased or lined baking sheets (lined with parchment paper or silpat liners).
- Bake for 8-10 minutes until the tops are crackly and the edges are set. Don't overbake or they will lose their chewy texture. Remove the cookies to a wire rack to cool completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 127kcal | 6% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 181mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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