Ginger Crinkles and a Cookie Exchange

I wanted to share a favorite recipe of mine as I wish you all a Merry Christmas. This recipe is a part of a Patience Brewster's virtual Cookie Exchange. Patience Brewster is a company named after the artist of the same name and she is a wonderful Artist. She and her company create beautiful ornaments, gifts and greeting cards. These Ginger Crinkles are a yearly favorite of mine, and I decided to share the post and recipe again with you this year for the Cookie Exchange.  Remember the days when we used to get together and share our cookies with each other… well this year we are doing an internet cookie exchange.  I love the concept.  If anyone would like to join in, let me know and I will get you added.  There is no reason why we can't do this exchange through  the next week if we want to. Anyhow,  Enjoy, and Merry Christmas to all.

Ginger Crinkles Dipped in White Chocolate

Years ago, a friend gave me a variation of this recipe in her Christmas card. It has been a favorite of ours ever since. I loved how she included it in her Christmas card, and I have thought of her every time I make this cookie.  I added the white chocolate as a little extra pizazz. It taste wonderful that way.

As usual, I have given the recipe a bit of a makeover, using whole wheat flour, and unrefined sugars. It tastes every bit as good and moist this way. Enjoy.

 

Ingredients

• 2 1/4 cups whole wheat flour
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
•  1 1/2 teaspoon ginger
• 2 teaspoons baking soda
• 1/2 teaspoon real salt or Himalayan salt
• 1 cup Organic Sugar, Sucanat (whole unrefined sugar), Evaporated cane juice, or Coconut Sugar
• 3/4 cup butter, melted
• 1/4 cup  molasses
• 1 egg
• Organic granulated sugar for rolling cookie dough balls (about 1/4 cup)
• 1 cup white chocolate chips (optional)
  

Instructions

1. Preheat oven to 350° F and line cookie sheets with parchment paper.
2. Mix together flour, cinnamon, cloves, ginger, baking soda and salt.
3. In a separate bowl, mix melted butter, sugar, molasses and egg until combined.
4. Add the dry mixture to the molasses mixture and mix until just combined. .
5. Roll into balls.
6. Roll each ball in organic sugar. 
7. Place on cookie sheet.
8. Bake 10-12 minutes until just set, but not hard
9. Cool Completely
10. While cookies are cooling, melt white chocolate in a double boiler.
11. Dip  each cookie  in the melted white chocolate until it covers a little over half way.
12. Lay  each on parchment paper and allow to rest until white chocolate is hardened again.