Ginger Crinkles!
Ginger Crinkles!
I would like to dedicate this blog to two people. The first is John Hundley, who loved my ginger cookies more than anyone ever has and I wish I could make them for him again. The second is my friend Hayes. Ginger Crinkles has become our expression for all things Christmassy and exciting for quite a long time. It is also what gets us out of a funk when we are feeling low.
Recipe:
Ingredients:
4 cups flour
2 cups sugar
2 tsp cinnamon
2 tsp ginger
4 tsp baking soda
2 teaspoons salt
1 1/3 cup oil
2 eggs
6 Tablespoons of molasses
sugar for coating
Directions
Preheat oven to 350°F
Sift all dry ingredients together in a bowl to mix. (This is not to separate the granules but as a easy way to mix them up.
Add in the oil, eggs, and molasses and stir until combined.
Put sugar in a container with a lid, scoop dough with a scoop and roll into a ball. Place on top of the sugar in the container in a single layer. Put the lid on and gently shake. Lay cookies out like the diagram below on a parchment lined baking sheet. (links for baking sheets and parchment below.)
Bake for 9-11 minutes. When you pull them out of the oven, drop the pan. This compresses the cookies and keeps them from drying out as much.
Lay your cookies on the pan like this to keep them from running into each other.
I would like to dedicate this blog to two people. The first is John Hundley, who loved my ginger cookies more than anyone ever has and I wish I could make them for him again. The second is my friend Hayes. Ginger Crinkles has become our expression for all things Christmassy and exciting for quite a long time. It is also what gets us out of a funk when we are feeling low.
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Ginger crinkles are one of my first baking memories. This is very surprising considering that it is something Mima didn’t make. Ginger crinkles were strictly a Mama and Daddy baking project. We made them every Christmas and gave them as gifts in little tubs. People love these cookies! They are sugar coated incredibleness! They taste like pure Christmas. Ginger, cinnamon, and molasses combine to make a perfect cookie. We didn’t make chocolate chip cookies, but we could crank out some ginger cookies!
Mama and Daddy had gotten the recipe from a friend when they lived in Raleigh. The recipe had gotten copied on oil soaked paper that we scrambled to find every year. Even now, I have the recipe pretty much memorized, but sometimes, have to ask my mother in law for it because I can’t find my own copy. She sends me the picture of the copy I made her on oily notebook paper written in pink pen, because I refuse to write in boring colors. Now I have gotten smart and have a picture of it on my phone in google drive, but now my phone is always in the firing zone while I am making them.
Another thing I do in this recipe that I don’t do in any other recipe besides Angel Food Cake, is sift the ingredients. This is not to remove chunks, make it lighter, or sift out weirdness. The flour and ingredients we get now are so consistent, we don’t really need to sift. Sifting in this recipe is only to mix together the dry ingredients. I don’t own a sifter because they rust and get very annoying. What I do have and use for many things is a strainer. This serves so many purposes and will act as a sifter on the rare occasion you need it. https://amzn.to/2JF3M2L
Now that I am married and in my own house, I end up making a whole lot of these during the Christmas season. Usually 8-9 double batches or more. Daddy takes them to work, I take them to school, they still get given as gifts. I have added a few things that I learned in culinary school, like dropping the pan right after they come out of the oven to compact them and maintain water content, using a scoop, and changing up sizes so that you can vary the product. (By making them mini, you get more of the crispy sugar outside. Growing up we always used a paper plate for the sugar, but I have realized a container with a lid minimizes the sugar club hand that comes with rolling them individually. Previously, it was a constant state of washing hands to get the next batch in the oven.
When brainstorming in my Foods and Nutrition class for a good recipe to start with, ginger crinkles came to mind first of all, but many kids don’t like strong flavors. So I looked up a sugar cookie recipe with oil and found a ton. There are some chocolate ones as well. This method of making cookies is much easier than the creaming method of mixing butter and sugar, adding the eggs and so on. This is pretty much just dump and mix. This is vitally important in the first few labs of a Foods and Nutrition 1 class, since they are SO EXCITED TO BE MAKING FOOD!!!!! You need something easy, quick, and difficult to mess up since if they don’t get something somewhat palatable, they get very fractious.
I made the ginger crinkles for the video because they wouldn’t be eating them and it demonstrated a bunch of different measuring techniques and if they encountered any cookie recipe with oil, they could follow this procedure and make it happen. To be honest, this is my way of working for all of my videos. I don’t want someone making, “my recipes.” I want them to find recipes that interest them and apply the techniques they learn in the videos because they are universal. If I teach people to make, ”my recipes,” that’s all they know. If they learn how to make a variety of recipes, based on ingredients and technique, they can make anything! I now include recipes on the blog, but go find some more recipes! You will learn cool stuff!
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This is the camera Equipment that I use for my YouTube videos.