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Ginger Molasses Crinkles

It’s almost February… are we ready for cookies again yet?

Any time I bake ginger-molasses crinkles, they are received with claims that “these are my favourite cookie ever” – perhaps people forget about chocolate chip when faced with warm, chewy, slightly spiced cookies that are addictive with a glass of cold milk. They’re also fantastic sandwiched with cream cheese frosting, if you’re looking for something a little more special.

I made these with my son’s class when he was in grade 1 – the recipe was simple enough for them to read and follow, and kids love rolling the dough into balls and then rolling them into sugar to coat. Since ginger-molasses crinkles are so well received, we may bake batches for Valentine’s Day next month – stack a few and tie with ribbon for a delicious gift, whatever the occasion.

Ginger Molasses Crinkles

1/4 cup butter, softened

2 Tbsp. canola oil

1/3 cup dark molasses

1 cup packed brown sugar

1 large egg

2 tsp. vanilla

2 cups all-purpose flour

2 tsp. baking soda

1 Tbsp. cinnamon

1 tsp. ground ginger

1/4 tsp. salt

extra sugar, for rolling

Preheat oven to 350°F.

In a large bowl, combine the oil, butter, molasses, brown sugar, egg and vanilla. Stir until well blended and smooth.

In a medium bowl, stir together the flour, baking soda, cinnamon, ginger, allspice and salt; add to the molasses mixture and stir by hand just until you have a soft dough.

Roll dough into 1″–1 1/2″ balls and roll the balls in sugar to coat. Place about 2″ apart on a cookie sheet that has been sprayed with nonstick spray.

Bake for 12–14 minutes, until just set around the edges. Transfer to a wire rack to cool or serve warm. Store extras in an airtight container or freeze. Makes 2 dozen cookies.

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