Molasses Crinkles

P1060850

These molasses crinkle cookies are tender and chewy and taste strongly of (what else?) molasses and spices.  In fact, they reminds me of the holidays.

 

Molasses Crinkles
From a friend

Yield: 36-40 cookies

  • 3/4 cup unsalted butter, softened
  • 3/4-1 cup brown sugar (depending on how sweet you want the cookies)
  • 1 egg
  • 1/4 cup molasses
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 2 1/4 cup gluten-free OR all-purpose flour
  • White sugar for topping (optional)

 

  1. Preheat oven to 375°F.  Line two cookie sheets with aluminum foil.
  2. In the mixing bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat together butter and sugar.
  3. Beat in egg and molasses until well blended.  Don’t worry if the mixture looks curdled.
  4. Beat in baking soda, salt, cloves, cinnamon, and ground ginger.
  5. Stir in as much flour as you can, then beat until well blended.  The cookie dough will be soft and sticky.
  6. If you have the patience, you can refrigerate the dough at this point so it’s easier to handle.  (The cookies will look more regular and pretty if you use chilled dough.)
  7. Shape dough into 1-inch balls and drop them onto the cookie sheets, spacing them 2 inches apart.  If desired, roll the balls in white sugar to coat them.
  8. Bake for 10-12 minutes, rotating the sheets back to front and swapping them top to bottom halfway through baking.

 

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2 thoughts on “Molasses Crinkles

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