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Molasses Cookies (Molasses Spice Crinkles)


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I love to make Christmas Molasses Cookies. It is so nice to have a good variety on hand for taking to a friend, or sharing at some of the special holiday events we all have this time of year. I divide my holiday baking into two categories – the fast and easy old standbys, and a few newer, more complicated recipes. The old standbys have stood the test of time – they are quick to make, everyone loves them, and I know I can count on them to always come out perfectly delicious.

These Molasses Spice Crinkles definitely fall into the “old standby” category. I do make them at other times of year as well, but no Christmas cookie platter would seem complete unless there were a nice big pile of these on there. They are bursting with the warm spices that seem to say “holidays”, as well as having a heavenly texture – crisp on the outside, and chewy inside. Another big plus for this cookie recipe is that it also makes a lot of cookies, and you can freeze the raw dough, or the baked cookies, to enjoy later on.

1 & ½ cup soft butter [3 sticks, 12 ounces]
2 cups light brown sugar, firmly packed
2 eggs
½ cup baking molasses
4 & ½ cups all purpose flour
2 teaspoons ground cinnamon
2 teaspoon ground ginger
½ teaspoon allspice
½ teaspoon freshly grated nutmeg
1 teaspoon salt
2 teaspoons baking soda

I prefer to use a stand mixer for this recipe, because it is a lot of dough at the end, but it can be done with a hand mixer as well.

Beat the softened butter and the brown sugar together until light and fluffy. Scrape down the side of the bowl as needed, through the recipe.
Beat in the eggs and molasses.
In another bowl, whisk together the flour, spices, salt and baking soda.
Add to the butter mixture in three additions, scraping down the bowl and the beater after each one.
Chill the dough for a couple hours, or up to several days. You can also freeze it at this point, and thaw to form the cookies later on.
When the dough is completely chilled, portion with a small cookie scoop [1 tablespoon size] and roll into balls. Dip just the tops into granulated sugar [you can also use raw sugar or sanding sugar for even more crunch], and place on a heavy baking sheet, lined with parchment paper. Dot the top of each cookie with 2 or 3 drops of water.
Bake in a preheated 350º oven for 10 to 12 minutes, until the edges are set and golden brown. The centers will still be a little soft. Cool on the pan for a couple minutes and then move to a rack, and once cooled, store, tightly sealed. Will keep at room temperature for at least a week.

Enjoy your warm, soft and delicious Molasses Cookies!


About

Donalyn is a long time food blogger - this is what she has to say about blogging for us: "My husband and I are blissful empty-nesters, enjoying the good life in rural Upstate NY. We grow a huge garden and are always looking for new challenges, the latest of which is brewing beer from our own home grown hops. My take on food is to use the freshest, most local food you can find and give it plenty of flavor. That is where The Great American Spice Company comes in. I've used their products for years, and I'm thrilled to be sharing some of our favorite recipes on their blog."
Donalyn's website: http://thecreeksidecook.com | View all posts by

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