Ginger Crinkles

"Posting this as a candidate for my Christmas cookie trays. You can omit the chopped crystallized ginger and increase the ground ginger to 1 1/2 teaspoons, if desired. I have not yet tried these but would welcome feedback if you get to them before I do. Preparation includes 20 minutes freezing time."
photo by rarambo photo by rarambo
photo by rarambo
photo by rarambo photo by rarambo
Ready In:




  • Beat brown sugar and butter at medium speed of a mixer until light and fluffy. Add molasses and egg white and continue beating. Stir in crystallized ginger.
  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat germ, baking soda, ground ginger, and cinnamon. Stir into molasses mixture. Cover bowl and freeze 20 minutes.
  • Preheat oven to 350°.
  • Lightly coat hands with cooking spray. Shape the dough into 30 balls, about 1 tablespoon each. Roll the balls in the granulated sugar. Place the balls 2 inches apart on baking sheets coated with cooking spray.
  • Bake for 10 minutes. Cool cookies on pans for 3 minutes. Remove from pans, and cool the cookies completely on wire racks.

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  1. I made a few small changes to this recipe. I used dried ginger as I had no crystallised and I substituted Golden Syrup (the Australian one) as we don't use molasses often here in Oz. They still came out seriously yummy - good enough to give away as gifts for Xmas - and they recieved the seal of approval from my 13 year old son!
  2. I decided to try these out as part of my Christmas cookie recipes this year. I've never sprayed cooking spray on my hands before so that was a new one. The cookies bake up plump and sparkly with the sugar on top. Some of them spread a little bit at the base. I'm not sure why because not all of them did. They're perfect when they're still a little warm out of the oven. I made it with just dry ginger since I don't really like crystalized ginger and didn't want my cookies to be "prickly" the way some gingersnaps can be. These are soft cookies when they come out of the oven and even though they might look a little overcooked after 10 min, they may actually be just right they can get a little dark on the bottom.


<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p> <li>ladypit's <a href=> WW Core Recipes I Have Tried </a> </li> <p>&nbsp;</p> <li>shirl(j)831's <a href=> Can this really be lowfat??? </a> </li> <p>&nbsp;</p> <li>julesong's <a href=> Cooking Light Recipes </a> </li> <p>&nbsp;</p> <li>mariposa13's <a href=> WW &amp; Lowfat Recipes </a> </li> <p><br /><img src= alt=Dirty /> <br /><a href=;current=kitchen-special-hot2-1.jpg target=_blank><img src= border=0 alt=Photobucket /></a> <br /><img src= alt=Image /><img src= alt=FFF#2 width=50% /> <br /><img src= alt=Image /><img src= alt=Image /><img src= border=0 alt=Photobucket /><img src= border=0 alt=Adopted /><img src= border=0 alt=Photobucket /><img src= border=0 alt=Photobucket /><img src= border=0 alt=PAC /><img src= border=0 alt=Photo /> <br /><img src= alt=/ /><img src= alt=/ /> <br /><img src= alt=/ /><img src= alt=ZWT3 /><img src= alt=width=50% /> <br /><img src= alt=/ /></p>
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