Ginger Crinkles, A Longtime Favorite, from Dani Boscarelli

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Ginger Crinkles, A Longtime Favorite

Dani Boscarelli of Soquel shares this recipe for Ginger Crinkles, a treat she’s made at her house for over 60 years.

“A softer cookie than a ginger snap, but still crisp!” she writes. “It’s unusual as it calls for oil rather than shortening or butter. And the little bit of molasses just makes it scrumptious.” •••

Ginger Crinkles

2/3 Cup Oil (I use canola--but long ago we did use vegetable) 1 Cup Sugar 1 Egg 1/4 Cup Molasses 2 Cups Flour 2 tsp Baking Soda 1/2 tsp Salt 1 tsp Cinnamon 1 tsp Ginger

~~~ 1/4 Cup more sugar into a bowl for rolling, set aside

•••

Mix the oil and sugar thoroughly. Add the egg and beat well. Add molasses. Add dry ingredients. Roll dough into walnut sized balls and roll into the bowl of sugar. Place balls on ungreased cookie sheets and bake at 350 for 15 minutes. Cookies should not brown but have cracks or “crinkles” on top.

Enjoy! n

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