These ginger crinkles are a tasty spiced spin on the classic chocolate crinkles.
2 cups all-purpose flour
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4-1/2 tsp ground allspice
2/3 cup vegetable oil
1 cup granulated sugar
1/3 cup fancy molasses
more granulated sugar, for rolling
In a large bowl, stir flour with ginger, cinnamon, baking soda, baking powder, salt and allspice.
In another bowl, whisk oil with sugar. Whisk in egg until evenly mixed, then molasses. Add to flour mixture, stirring to mix evenly.
Place on a parchment paper-lined baking sheet, leaving 1 in (2.5 cm) between balls, as cookies spread during baking.
Bake in preheated 375°F (190°C) oven until crisp around the edges but still slightly soft on top, 7-10 minutes. They will be cracked on top and golden brown on the bottom. Cool completely on a wire rack. Store in an airtight container up to 10 days.
To make ahead: Prepare dough and refrigerate dough up to 5 days; roll and bake as needed. Or freeze baked cookies up to 1 month.
Makes about 5 dozen cookies.
In 1 cookie: 72 calories, 1 g protein, 3 g fat, 11 g carbs
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