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Perfect with a glass of cold, cold milk, these thin and chewy ginger crinkles are some of the most comforting, delicious cookies to enjoy.
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 375ºF. 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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!