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Molasses Crinkles

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Yields about thirty-six 3-inch cookies.

  • by Elaine Khosrova from Fine Cooking
    Issue 54

  • 9 oz. (2 cups) all-purpose flour
  • 2 tsp. baking soda
  • 1-1/4 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/2 tsp. table salt
  • 4 oz. (1/2 cup) unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 2 Tbs. vegetable oil
  • 1/3 cup molasses
  • 1 large egg
  • Granulated sugar for rolling
Several hours before baking:

In a medium bowl, sift together the flour, baking soda, ginger, cinnamon, cloves, and salt. With an electric mixer, beat the butter and brown sugar until light in color and texture. Beat in the oil until blended. Scrape down the sides of the bowl, add the molasses and the egg, and beat until blended. Stir in the flour mixture until well combined. Wrap the dough in plastic and chill until firm, about 3 hours.

To bake:

Heat the oven to 375°F. Measure the dough into tablespoon-size pieces and roll each piece between your palms to form 1-inch balls. Roll the balls in granulated sugar to coat. Put the balls 2 inches apart on lightly greased cookie sheets. Sprinkle the tops with more sugar and bake until the center surface of the cookies is barely dry, 9 to 10 minutes (don’t overbake). Let cool on the sheets for 5 minutes; transfer to a wire rack to cool completely.

Photo: Scott Phillips

Delicious. My ideal "Gingersnap" crispy with a bit of chew in the middle. More "spice" than usual, but that keeps them from being bland.

These cookies are delicious. I have made them several times, and make them fairly small. They are crisp and a little chewy in the middle. They are moist in the middle when you take them out of the oven. Friends that like molasses cookies love these.

These cookies are so yummy! They're soft and a bit chewy with just the right amount of spice. They also stay soft for days, if they last that long!

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