Friday, August 24, 2012

Ginger Crinkle Cookies

 Boy am I getting ready for fall!

I am ready for the weather to cool off, the chill in the air, clear skys (our skys have been full of smoke for 2 weeks straight now), and pumpkins.

But most of all I can't wait for all the wonderful things to bake that are full of cinnamon, nutmeg, and ginger (okay this is sounding like a pumpkin pie--maybe I'm just in the mood for some of that).

The other day I was in the mood for fall and we were in charge of desserts for a party so I thought why not, I'll just make some molasses cookies.  That always seems very fallish to me (plus lots less work than a pie).

These cookies were a huge hit.  Everybody had at least 3 of them (they're pretty healthy right?) and the adults went crazy over them.  The hubs said they were pretty awesome and a make again cookie.  Sweet!

Ginger Crinkle Cookies

(click here for printable version)

1/2 cup butter, softened
1 cup light brown sugar, packed
2 egg whites
1/4 cup molasses
1 cup whole wheat flour
1 cup all-purpose flour
1/2 tsp salt
2 tsp baking soda
1 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp cloves
1/3 cup sugar, for rolling

1.  In the bowl of an electric stand mixer fitted with paddle attachment, beat butter, brown sugar, egg whites and molasses.  In a medium bowl, stir together the flours, salt, baking soda, cinnamon, ginger and cloves. Add the dry ingredients to the molasses mixture and mix until combined.

2.  Cover and chill the dough for at least 30 minutes.

3.  Preheat the oven to 375°F. Place the 1/3 cup sugar in a shallow dish. Form the dough into 1 1/2-tablespoon sized balls and roll each one in the sugar. Place 2 inches apart on lightly greased or lined baking sheets (lined with parchment paper or silpat liners). Bake for 8-10 minutes until the tops are crackly and the edges are set (don’t overbake or they will lose their chewy texture). Remove the cookies to a wire rack to cool completely.  Enjoy!

Source: Mel's Kitchen Cafe
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