For my day job, I work in online marketing. We're constantly encouraging our customers to create and share content online, AKA blog as often as possible. Almost all of our customers say they don't have time to sit down and write or can't think of anything to write about, which I always found kind of hard to believe. That is, until I had my own blog. So, after going against my own advice and not posting anything since FEBRUARY, here is a post!
This is a Sands family gem (my mom's side). Check out the recipe I baked from today. My mom wrote it down at some point - she got it from her mom, my Grandma Judy:
You can always tell it's a good recipe of my mom's if it looks like this - stained, clearly very used, with some added notes in different pen ink. I'll save you the trouble of deciphering this by typing it out for you.
Grandma Judy's Ginger Crinkles
MAKES 15-20 COOKIES
Ingredients
- 2/3 cup oil
- 1 cup sugar
- 1 egg
- ¼ cup molasses
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
Directions
Preheat the oven to 350 degrees F.
In a large bowl, mix the oil and sugar. Add the egg,
Once combined, add the molasses.
Grandma's molasses seemed very appropriate here.
Add all of the dry ingredients at once and combine. I used a wooden spoon - no mixer!
Eventually, it will form a dough.
Get a baking sheet ready and pour some sugar into a pie pan or other flat dish.
Form balls of dough, about 1½ tablespoon in size. Roll each ball of dough in sugar, then place on the cookie sheet.
Bake for 12 minutes. Move to a cooling rack a few minutes after removing from the oven.
Now do you understand why they're called ginger crinkles?
These cookies are so simple and so delicious. They stay soft and chewy and can be frozen if you want to serve them later. They'll still be chewy after freezing and thawing! We make them throughout all of the seasons, but I think they're especially appropriate in the fall and winter.
We also love how perfectly round they are and how easily they stack.
Enjoy!