Ginger Crinkle Cookies
"Cynthia Farr-Weinfeld, a hypnotherapist and writer, started improving the nutritional profile of a friend's mother's ginger cookie recipe by substituting whole-wheat pastry flour for all-purpose flour and canola oil for shortening. “Experiment with these cookies,” she advises, “as they taste great either slightly underdone or crispy.” She calls them “the quickest cookies you'll ever bake.”..."
INGREDIENTS
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2/3 cup canola oil
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1 1/2 cups turbinado sugar, divided (see Tip)
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1 large egg
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4 tablespoons molasses
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2 cups sifted whole-wheat pastry flour
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2 teaspoons baking soda
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1 1/4 teaspoons ground cinnamon
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1 1/4 teaspoons ground ginger
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1/4 teaspoon sea salt
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