Ginger Crinkels (Crinkles)
Great Grandma's delightful, crispy spice cookies with a beautiful crinkled appearance.
I chose to start this journey with Ginger Crinkels (Crinkles).
Based on the recipe's condition, I would say this was a favorite, often baked.
They are simple to make and they are ADDICTIVE: I dare you to eat just one!
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DO NOT PRINT THIS
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RECIPE TRANSCRIPTION
Ginger Crinkels
2/3 cup Wesson Oil
1 cup Sugar
1 egg
4 tbls molasses
2 cups sifted all purpose flour
2 tsp soda
½ “ salt
1 “ cinnamon
1 “ ginger
¼ cup gran sugar for dipping
Heat oven to 350. Mix Wesson Oil and sugar thoroughly. Add egg and beat well. Stir in molasses. Drop tsp into sugar and form balls coated with sugar.
Bake 15 mins.
RECIPE TRANSCRIPTION
DO NOT PRINT THIS
it is not complete
Use high quality ingredients!
Parchment Paper
Cookie Scoops
I cannot stress enough how important it is to use fresh, high-quality ingredients. The flavor of these cookies depends entirely on the cinnamon and ginger. You can get them from ">King Arthur Flour or Penzey's. If you don’t believe it can make that much difference, I suggest buying some and using it in some of your favorite recipes – make a batch with the cinnamon you have in your cupboard and another with a high-quality cinnamon. You will be disappointed only by the fact that you did not discover it sooner.
If you have not yet tried it, I use parchment paper on my baking sheets for all of my cookies. Always. Some people like the silicon baking mats; but I never got used to mine, plus I would need 6 or 8 of them and… storage. So I buy parchment paper by the roll. Some is recyclable and even compostable. It is reusable. Even if cookies stick to it and leave crumbs behind, you wipe them off and it’s ready to go for the next batch.
Preparing cookie sheets involves simply cutting 2 or 4 pieces of parchment paper, depending on how many pans are going in the oven at the same time. Two pieces will do if I am baking one tray at a time, as with these cookies.
If you have never used parchment paper, you may still be asking, “Why?”
Because when you take your cookies out of the oven, all you have to do is slide the paper, with its cookies, off the pan and onto a cooling rack. It takes only a few seconds. If you are baking a lot of cookies, the time difference between this and lifting them off the pan one-by-one can really add up. No spatula. No stuck or mangled cookies. And very delicate cookies have a chance to set before you try to move them.
Parchment paper was a game changer for my cookie baking.
Regarding “drop by teaspoon”. Can anyone get their cookies to come out a nice, uniform size this way? Well, perhaps my Grandma did… but I really don’t remember because, frankly, at that age I didn’t care if they were all the same size or not because, well...
GRANDMA MADE COOKIES!!
But now, as the baker and not always the eater, I personally like when my cookies are all the same size without taking a ton of my time or effort on my part to get them that way.
Enter the cookie scoop. Not only will it keep your cookies all the same size, but it forms the dough into balls so they need very little additional shaping and I dropped these directly into the sugar topping.
Cookie scoops come in a variety of sizes, but if you’re going to buy just one, I recommend a #70, 1-tablespoon scoop. Tied for second is the smaller, #100, ½-tablespoon scoop, followed by the larger, #40, 1.5 tablespoon scoop.
Parchment paper, cookie scoops, and high-quality ingredients (I LOVE their cocoas!) can be purchased from:
While I was baking these cookies…
Because this dough is very soft, it was almost impossible to pick them up from the sugar and place them on the cookie sheet without making dents in them with my fingers. I worried that they were going to be very ugly cookies. I needn’t have worried: they baked up beautifully round and perfect! One taster’s comment was that they looked like commercial cookies.
For these cookies, I used both the #100 (1/2 Tablespoon) and the #70 (1 Tablespoon) scoops for different batches. The baking time did not need to be adjusted for either, but if you go up to a larger scoop size, such as a #40 (1 1/2 Tablespoon) scoop, you will want to bake them a little longer to get them uniformly crispy. These may be the only cookies that you will ever hear me tell you, "If you're not quite sure if they're done, leave them in a little longer." This ensures they come out uniformly crispy.
One final note regarding these cookies is that these, like all crinkles, have a different appearance if you stack more than one cookie sheet in the oven at a time. While the flavor and texture are the same, as you can see in this photo, there is a definite difference between most of the cookies at the front and those at the back. The front cookies were on two sheets that were in the oven at the same time. If you want nicely crinkled cookies, bake only one sheet at a time.
These turned out to be delightful: light and crispy, flavorful cookies.
The most commonly used word for them? Addictive.
Fussiness
Indicator*
Ginger Crinkels (Crinkles)
- Preheat oven to 350 F; line 2 cookie sheets with parchment paper.
- Sift flour, soda, salt, cinnamon, and ginger together; set aside.
- Combine oil and sugar and beat for 2 to 3 minutes, until it starts to look creamy.
- Add egg and beat well.
- Stir in molasses and vanilla.
- Add dry ingredients in 3 batches, mixing each on low until just combined. Dough will be soft.
- Using a ½- or 1-tablespoon cookie scoop (#100 or #70), or a teaspoon, drop dough into the remaining sugar, roll to coat, and place 2 inches apart on the prepared baking sheet.
- Bake for 15 minutes; remove to racks to cool.
Store in an airtight container at room temperature. These cookies keep exceptionally well.
- 2 C sifted all purpose flour (240 g)
- ½ t salt
- 2 t baking soda
- 1 t ginger
- 1 t cinnamon
- 2/3 C vegetable oil (132 g)
- 1 C sugar (198 g)
- 1 egg (50 g)
- ¼ C molasses (85 g)
- sugar for coating (about 1/4 cup, 50 g)
Instructions
Ingredients
29
APR
2024
0
*Fussiness Indicator is my estimation (0-10) of how tolerant this dough is to variations in all aspects: measurement, mixing, baking temp (since most home ovens are not calibrated), baking time, etc.
0 (zero) is not fussy at all, 10 is VERY fussy.
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