There is something about the aroma and taste of gingerbread that automatically conjures up visions of the holiday season…perhaps, as it is the one time of the year that you will find me whipping up batches of the tasty treats!
Gingerbread was once Michael’s cookie of choice…over the years I have built up quite the cookie cutter collection.
To switch things up a bit, I like to bake another one of my childhood favourites…Dairy, Egg, Soy and Peanut/Tree Nut Free Gingerbread Crinkles.
A crunchy sugary coating envelopes the soft, chewy interior of these little treasures.
At the top of my well-used recipe card, I have written, Toronto Star. Not sure what year I must have copied the recipe from to adapt…unfortunately, I was unable to locate the original recipe at the Toronto Star website. Below is my adapted version.
Dairy, Egg, Soy and Peanut/Tree Nut Free Gingerbread Crinkles
2 cups unbleached all-purpose flour
1/2 cup granulated sugar
2 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp kosher salt
2 tbsp water
1/2 cup canola oil
1/4 cup fancy molasses
In a large bowl, mix together all the dry ingredients.
In another bowl, mix together all the wet ingredients…making sure to blend them together thoroughly.
Add the wet to the dry ingredients and stir to combine. Mixture will seem a bit dry…do not fret.
Using wet hands, if necessary, shape the dough into balls and roll in 1/4 cup of granulated sugar.
Place sugared balls on a silicone or parchment lined cookie sheet and flattened slightly.
Bake at 350 minutes for 8-10 minutes…the cookies will begin to ‘crackle’.
Cool for 10 minutes before transferring to cooling rack.
P.S. Matthew gave them another ‘shot’ this season…he liked them…he is usually not a fan of gingerbread cookies.