makes 3 doz. cookies (I get more than this, maybe mine are too small)
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
- 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.