Ginger molasses crinkle cookies
Units
Temperature
Servings
Ingredients
- 300 g granulated sugar, 240 g for dough, 60 g for rolling rounded
- 160 ml neutral vegetable oil rounded
- 85 g fancy molasses rounded
- 50 g whole egg, 1 large egg rounded
- 210 g plain flour rounded
- 3 g ground ginger rounded
- 2.5 g ground cinnamon rounded
- 4 g baking powder rounded
- 5 g baking soda rounded
- 3 g fine salt rounded
- 50 g crystallised ginger, finely chopped, optional (optional) rounded
Method
Method
- Heat the oven to 190°C and line two rimless trays with parchment.
- Whisk 240 g sugar, oil, molasses and egg until smooth.
- Whisk flour, ground ginger, cinnamon, baking powder, baking soda and salt. Add to the wet mixture; fold in optional crystallised ginger.
- Shape rounded tablespoonfuls into 36 balls and roll in the remaining 60 g sugar. Place 5 cm apart.
- Bake for about 12 minutes, rotating and switching trays halfway, until spread and cracked. Cool 10 minutes on the trays, then on racks.
Notes
- Fancy molasses is lighter and less bitter than blackstrap molasses.
- The optional crystallised ginger is the publisher’s suggested variation.
- Contains egg and wheat. Check labels if dairy-free preparation is essential.