Ginger Crinkle Cookies
printed from melskitchencafe.com
*Makes 2-3 dozen cookies
8 tablespoons (1 stick) butter, softened
1 cup packed light brown sugar
2 egg whites
1/4 cup molasses
1 cup whole wheat flour
1 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon cloves
1/3 cup granulated sugar, for rolling
In a large bowl, with a handheld electric mixer or using an electric stand mixer, beat together the butter, brown sugar, egg whites and molasses. The mixture will look curdled - no worries, it's ok!. In a medium bowl, stir together the flours, salt, baking soda, cinnamon, ginger and cloves. Add the dry ingredients to the molasses mixture and mix until combined.
Cover and chill the dough for at least 30 minutes.
Preheat the oven to 375 degrees F. Place the granulated sugar in a shallow dish. Form the dough into 1 1/2-tablespoon sized balls and roll each one in the sugar. Place 2 inches apart on lightly greased or lined baking sheets (lined with parchment paper or silpat liners). Bake for 8-10 minutes until the tops are crackly and the edges are set. Don't overbake or they will lose their chewy texture. Remove the cookies to a wire rack to cool completely.