Ginger Crinkle Cookies

cookies-and-milkI was introduced to these cookies last summer by my friend Lanie. At first I thought it was kind of strange that she made ginger cookies in August. I have always associated cinnamon and ginger with winter. But that was before I sandwiched two cookies around a scoop of salted caramel ice-cream. Home run!!ready-to-bakeThese ginger crinkle cookies are rolled in coarse sanding sugar before baking to give them a crunch. The crispy exterior yields to a chewy center thanks to a judicious amount of molasses. This recipe comes from The Kosher Palette Cookbook. The original recipe calls for rolling the balls of dough in granulated sugar. I wondered if coarse sanding sugar would be better so I tested both. I really preferred the look and more pronounced crunch of the coarse sugar.testing-2-kinds-of-sugartesting-2-kinds-of-sugar-all-bakedI have made these cookies several times since this summer. The last time I made them I used chilled coconut oil in place of the butter, for a dairy-free cookie. I used a refined coconut oil (also called expeller pressed) which is almost flavourless. This is what you want for such a highly spiced cookie. You would not want the flavour of coconut to compete. ready-for-the-ovenrolling-in-sugarcookies-on-woven-cloth

Click here to print recipe for Ginger-Crinkle-Cookies.



4 thoughts on “Ginger Crinkle Cookies

  1. Susan

    Hi. I have a question regarding the cultured butter cookies that you shared in your last post. Am I correct in assuming that the cultured butter cookies are a poor candidate for mailing? I just discovered your blog, and find it to be a very useful resource. Thank you!

  2. themondaybox

    I am instantly attracted to any cookie rolled in sparkling sugar and I love ginger any time of year! A ginger cookie ice cream sandwich sounds wonderful! (I did wonder about your choice of words though. Shouldn’t a Canadian say, “Goal!” rather than “Home run!” ? 😉 ) Regardless of nationality and superlative, these move to the must-try list. 🙂


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