Ginger Krinkles - made dough October 28, 2017 from Hildy's friend
This is one of the cookies I served at my dessert party. While I'm not normally the biggest fan of ginger snaps (why are they called "snaps" when they don't "snap"? They're not a crisp cookie that snaps. They're a chewy cookie. It's a puzzler but it did prompt me to buy the "Oh Snap" sign at Michaels, not just because it had a cute gingerbread man "snapping" (now that's a snap!) but "oh snap" is something my millennial nieces always say so it reminded me of them. But I digress.
I got this recipe from my friend Hildy, who got it from her friend. I don't know who that was but I credit this recipe to Hildy's friend. It also came with resounding endorsements from Hildy and her kids, who she said don't usually like ginger molasses cookies but that they fought over these. Well, that's enough for me to make them.
I thought it would be fitting to make them for my holiday dessert party, not only because they were seasonally appropriate but also because Hildy was coming and I thought I should present the recipe she was kind enough to send my way.
These were good, chewy (rather than "snappy"), and baked up beautifully. They made for a nice presentation too. Thanks, Hildy (and friend)!
2/3 cup vegetable oil
1 cup granulated sugar
1 egg
4 tablespoons molasses
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon cream of tartar
- Mix oil, sugar and egg until combined. Add molasses.
- In a separate bowl, whisk together dry ingredients. Add to creamed mixture. Portion into walnut-sized dough balls, cover and chill or freeze for several hours or overnight.
- Preheat oven to 350 degrees. Line baking pans with parchment paper. Roll dough balls into granulated sugar and space evenly on prepared baking sheets. Bake for 9-10 minutes. Rap the pan on the counter after removing from oven. Cool cookies in baking sheet for several minutes before transferring to wire cooling racks to cool completely.
These sound awesome! One question. If they are frozen do you thaw them before rolling sugar and baking?
ReplyDeleteWishes for tasty dishes,
Linda
Hi Linda - the sugar adheres pretty well even with frozen dough. I take the dough balls out when I turn my oven on and once it's preheated, I roll the dough balls in the granulated sugar and pop them into the oven. That's my only "thawing time".
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