Saturday, December 20, 2008

Christmas Cookies Episode 2: Ginger Crinkles

I know, I know, you have certainly finished all your Christmas baking because you are on top of things. I on the other hand, have barely begun. In fact, the only cookies I have managed are these ginger crinkles. My mother and I had a serious discussion this year about cutting back after last year's Christmas overload. We agreed that for with only four people, we needed less of everything. Fewer appetizers on Christmas eve, fewer presents and fewer Christmas cookies. And so we began negotiating. I declared that gingerbread was essential. My mother felt my father might have a fit if we skipped our bird's nest cookies. Neither of us could fathom a year without bourbon balls. And so the cookie we agreed we could eliminate was the poor, unsuspecting ginger crinkle. Which is too bad really, because it's my grandmother's recipe, and I've always rather liked them. Then, I found out that my mother had decided we could decorate the Christmas tree just fine with no cookies. Clearly she doesn't understand motivation very well. So I whipped up a batch of the ginger crinkles, and good cheer was reestablished. They took almost no time at all, so if you're short on time or patience this year, give them a try. They are sweet, molassesy and somewhere between crisp and chewy.


2/3 C vegetable or canola oil
1 C sugar
1 egg
4 T molasses
2 C sifted flour
2 t baking soda
1/2 t salt
1 t cinnamon
1 t ginger

1/4 C sugar for dipping

Preheat your oven to 350 degrees.
In a large bowl, mix the oil and sugar thoroughly. Then add the egg beat well. Add the molasses and stir until thoroughly incorporated.

In another bowl, sift together the dry ingredients. Slowly add the dry ingredients to the wet, stirring as you go to form a dough. Get a small bowl and fill it with the 1/4 C of sugar for dipping. Form cookies by making small ball of dough in your hand, then dropping it in the sugar and rolling it until coated. Place on an ungreased cookie sheet. Leave plenty of room between cookies because they spread flat while cooking. Bake for 12-15 minutes.

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