Ginger Crinkle Cookies
These cookies are a fond tribute to my grandpa, who passed away February 6, 2020. I can’t eat a ginger cookie without thinking of him. This recipe means a lot to me, but also happens to be the best ginger cookie recipe around - nice and chewy on the inside with the perfect balance of ginger and sweetness. My grandpa would always have a batch ready for us when we went to visit him, and we would pack his cookies in our suitcase when leaving to come back to Calgary. Most airlines charge an oversized baggage fee when you exceed 50lbs, and I’m sure there were times where I pushed the limits trying to get a few extra cookies in there! And cookies like these are easy to justify eating during the holidays because they contain cloves which are high in antioxidants and boost immune health, and ginger, which (aside from warming you up during the holiday season) has been documented in recent peer reviewed journals to be linked to pain relief and weight loss - and of course everyone is familiar with the benefits of ginger when you’re feeling nauseous. So treat your body and your soul with a couple of these!
Prep time: 5 min Total time: 30 min Servings: 16 cookies
Ingredients:
1 & ⅓ cups oil (avocado oil, olive oil or vegetable)
1 & ½ cups sugar (coconut or white)
2 eggs
½ cup fancy molasses
3 & ¼ cups of flour
3 tsp ground ginger
2 tsp cinnamon
1 tsp ground cloves
2 tsp baking powder
2 tsp baking soda
1 tsp salt
Instructions:
Step 1: Preheat oven to 375 degrees and line two baking pans with parchment paper
Step 2: In a medium bowl, whisk together oil, sugar, eggs, and molasses until fully incorporated.
Step 3: In a large bowl, stir to combine flour, ginger, cinnamon, cloves, salt, baking soda, and baking powder.
Step 4: Combine dry ingredients with wet ingredients. I use my hands at the end to really dig in and mix it up.
Step 5: Roll dough into 1-inch balls and place on the previously prepared baking pans a few inches apart. Do not squish the cookies down as they will flatten as they cook.
