About two years ago I posted about refinding a beloved recipe for Double Ginger Crinkle Cookies that had originally run in the Washington Post back in the nineties. But then I redid my website last year, wiping out all of the older posts. Of course when I wanted to whip up a batch today for a pot luck dinner at my daughter's school, I was once again out of luck.
Ahh, but the power of the Internet is mighty, and when I searched for the cookies again, I actually found my old post! So, here I am reposting the original recipe and taking in the divine, spicy scent of these wonderful cookies. I hope you try them and I hope you enjoy! Oh, and today I tried substituting coconut sugar for half of the regular sugar and it worked great.
[from my original post in December 2010]
I remember finding a recipe for Double Ginger Crinkle Cookies in the Washington Post when I lived there in the late nineties. It was the perfect recipe: A soft, molasses-rich dough studded with plenty of chunks of crystallized ginger. I made that recipe for years, but after years of moving and editing my kitchen tools and cookbooks, then newspaper clipping finally got lost.
This morning I was tooling around the Internet, just seeing if by chance the Post had republished my beloved recipe. They hadn't, but someone with a blog called The Sheep Free Knitter had, and boy was I delighted! You will be too once you give these babies a try. They bake really quickly, so be careful not to let them get overdone--they lose that yummy softness. Enjoy and Happy Holidays!
Double Ginger Crinkles
From Washington Post 12/1/99
makes 3 doz. cookies (I get more than this, maybe mine are too small)
2 cups plus 2 Tblsp flour
1 1/2 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
3/4 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ground allspice
3/4 cup veg. shortening (I use Spectrum organic, nonhydrogenated) or unsalted butter, softened
3/4 cup plus 2 Tblsp sugar
1 large egg
1/3 cup unsulphered molasses
1 1/4 tsp vanilla extract
2/3 cup packed chopped crystallized ginger
1 1/4 cups sugar blended with
1/4 tsp ground ginger and
1/8 tsp ground allspice
(I only used 1/2 cup of sugar for the rolling – with the usual spices – and I still had sugar leftover. Go figure.)
In a large bowl, combine the flour, baking soda, baking powder, salt, ground ginger, nutmeg and allspice. Set aside.
In a large bowl with an electric mixer on medium speed, cream the shortening for 2 minutes. Add the sugar in 2 additions, beating for 1 minute after each addition. Beat in the egg. Blend in the molasses and vanilla. Reduce the speed to low and add the flour mixture in 3 additions, beating just until the flour is incorporated after each addition. Stir in the crystallized ginger. The dough will be very soft. Cover tightly and refrigerate until firm enough to handle, 3 to 4 hours. (If necessary, transfer the dough to freezer until firm, about 1 hours.)
Preheat oven to 375. Line several baking sheets with parchment paper.
Form the dough into balls of about 1 Tblsp. Roll each ball in the ginger-sugar mixture and then place them 3-inches apart on the prepared baking sheets.
Bake the cookies for 12 to 13 minutes or until set. During baking the cookies will puff, then deflate and form crinkled surfaces. Cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Store in an airtight tin.