♪♫ It’s A Yum-Yummy World Made For Sweethearts ♪♫ – I can’t help it; I love this song. Especially when I am lucky enough to spend my Christmas holiday in a wintry mountain town.
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So, can you stand another cookie post? I swear, this will be the last cookie post for a looong while because J and I are practically in a diabetic coma from all the cookies (Man Gettin’ Cookies, Caramel Cookie Bars and Hanukkah Cookies) that we have consumed this month. These Ginger Crinkles are another holiday favorite of ours.
The original recipe is from sweet “Mama Di”. In reality, she was a secretary where I once worked. But in my heart, she is the momma (or cool aunt) that I would have had if life were at all fair. I always serve these cookies on the snowman plate that she gave me and I remember her, and the good times, fondly.
The crystallized ginger is optional (Mama Di’s cookies didn’t have it), but J is a ginger fiend. No matter what I am cooking up, if the recipe calls for ginger (especially fresh ginger root) I always double up on it.
Although I prefer these cookies crisp, because I enjoy them with tea or coffee, J is neither a tea or a coffee drinker and he prefers his cookies soft. If the cookies crisp up when stored (as they did on our road trip), place the cookies in a gallon-size zipper bag with a bread crust and the cookies will soften up.
♥ ♥ ♥
Mama Di’s Ginger Crinkles
Makes 6 dozen
4-1/2 cups whole wheat pastry flour
4 teaspoons baking soda
4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon cloves
1-1/3 cups canola oil
2 cups sugar
EnerG Egg Replacer to equal 2 eggs
1/2 cup molasses
1/4 cup minced crystallized ginger, optional
Coarse (Sugar In The Raw) sugar for rolling/dipping
Preheat the oven to 350F. Place the sugar in a small bowl or plate and set aside.
Whisk together the flour, baking soda and the spices in a medium bowl.
In a large bowl, whisk together the oil and sugar. Add the egg replacer and whisk well. Stir in the molasses and the candied ginger, if using.
Add the dry ingredients to the wet ingredients and mix well. Roll the dough into small balls, about the size of walnuts. Dip the cookie balls in the sugar mixture to coat.
Place the cookie balls on baking sheets, about 8 balls per sheet, and bake 12 minutes. Increase the baking time for crisper cookies; decrease the cooking time for softer cookies. Remove the cookies from the oven to wire racks to cool. Store the cooled cookies in an airtight container.
Greyt Tip: soft-baked ginger crinkles make wonderful cookie sandwiches with cream cheese frosting. Use Tofutti Better Than Cream Cheese (non-hydrogenated plain) and Earth Balance Vegan Buttery Sticks in a standard cream cheese frosting recipe.