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.
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)
- Preheat oven to 375°F. Line two cookie sheets with aluminum foil.
- 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.
- Beat in egg and molasses until well blended. Don’t worry if the mixture looks curdled.
- Beat in baking soda, salt, cloves, cinnamon, and ground ginger.
- Stir in as much flour as you can, then beat until well blended. The cookie dough will be soft and sticky.
- 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.)
- 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.
- Bake for 10-12 minutes, rotating the sheets back to front and swapping them top to bottom halfway through baking.