Ginger Crinkles

When I’m in a used book store looking at cookbooks, I flip through the books to see which pages are most spattered and I read the handwritten notes in the margins.  I figure the spattered and amended recipes are probably the best ones; those most frequently used by the cookbook’s original owner.  That’s certainly true of my cookbooks and recipe files, so if you at some time inherit them, you’ll know exactly what I liked best.

This recipe is a case in point.  It’s another one given to me years ago by my friend Anna Genoe.  I’ve baked it hundreds of times since.  So often, in fact, that I pretty nearly know it heart—which is probably a good thing since my original copy of the recipe is scarcely legible any more.  It’s also probably a good thing that I’m writing this.  At least I’ll have a back up copy to use when the paper copy totally disintegrates.

Ginger Crinkles are an old fashioned, ginger snap type cookie.  They have good flavour and, because they’re made with oil instead of butter, they’re quite economical to bake.  The cookies have a little chew to them the first day you make them, then they crisp up and become perfect for dipping in a cup of tea.

To make Ginger Crinkles, you’ll need:

• 2/3 cup oil  (Anna told me to always use Mazola in this recipe, and I always have, but I imagine that canola or some other neutrally flavoured oil would probably work just as well.)
• 1 cup white sugar
• 1 egg
• 1/4 cup mild molasses (Anna used Domolco in the red and yellow container.  I’ve used various brands over the years.)
• 2 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• Sugar for rolling the cookies in before baking them (not pictured)

Mix the oil and sugar together.  Beat the egg and mix it into the oil and sugar mixture, together with the molasses.

Sift the flour, baking soda, salt, cinnamon, and ginger together.

Add the dry mixture to the molasses mixture.  Stir until the ingredients are well combined to make a stiff dough.

Measure about 1/3 cup of sugar into a small bowl.  Scoop teaspoonfuls of the dough, roll them into balls and then roll the balls in sugar to coat them.

Place the cookies on ungreased cookie sheets, 2 to 3 inches apart.  (I line my pans with parchment paper for easier cleanup but if you don’t want to do that they’ll be just fine without it.)

Bake the cookies in a 350ºF oven for 10 to 15 minutes.  (I’d start checking them for done-ness at 10.) The cookies will flatten and crinkle as they bake.

Transfer the baked cookies to a piece of brown paper to cool.  When they’re completely cooled, store them in an airtight container.
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This post is linked to Gallery of Favorites, hosted by Premeditated Leftovers and The 21st Century Housewife, to Makin' You Crave Monday hosted by Mrs Happy Homemaker, to Craft-o-Maniac Monday Link Party hosted by Craft-o-Maniac and to Recipe Party @ The Sweet Spot.