Ginger Crinkle Cookies

Whilst perusing the world wide web this evening (doesn't that sound better than 'wasting my time surfing the internet'?) I came upon eatingwell.com. They have tons of recipes for "healthy kids lunches," "healthy in a hurry," "healthy dinners," etc.--exciting stuff if you're into that sort of thing :) I was in the mood for sweets, though, and decided to try their Ginger Crinkle Cookies because I actually have some turbinado sugar in my pantry and I have a thing for ginger cookies. I still couldn't help myself from tweaking it a little (seriously--I need therapy, or something) so I used a little less oil and added wheat germ. I don't know why I added wheat germ, just felt like it. They turned out a little thicker than those pictured on the website--probably due to the applesauce and wheat germ--but I liked them, and I'm getting some extra fiber too. But you can just stick to the original recipe if you're sick of me messing with stuff that's already labeled "healthy." :)
Ginger Crinkle Cookies
2/3 cup canola oil (I used 1/2 cup oil, and less than 1/4 cup applesauce)
1 1/2 cups turbinado sugar, divided (see Tip)
1 large egg
1/4 cup molasses
2 cups sifted whole-wheat pastry flour
(I added 1/4 cup wheat germ--just because :))
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1/4 teaspoon sea salt

1. Preheat oven to 350°F.
2. Mix oil and 1 cup sugar in a large bowl until combined. Beat in egg until combined. Stir in molasses until evenly incorporated. Sift flour, baking soda, cinnamon, ginger and salt over the wet ingredients and stir until just combined.
3. Put the remaining 1/2 cup sugar in a small bowl. Roll the dough into 1-inch balls and roll each ball in the sugar before placing 2 inches apart on an ungreased baking sheet. Do not flatten.
4. Bake the cookies until set, but still soft when gently touched, 10 to 12 minutes. Transfer to a wire rack to cool.

TIP: Turbinado sugar is steam-cleaned raw cane sugar. It’s coarse-grained and light brown in color, with a slight molasses flavor. The coarse texture adds great crunch when used in baking. Find it in the natural-foods section of large supermarkets or at natural-foods stores.