Yield: Yields about thirty-six 3-inch cookies.
These are amazing as is! Only thing I would say is to make sure not to overbake them (they become almost a molasses snap cookie if overbaked). They are crispy on the outside and chewy on the inside and well spiced. The perfect combination.
today I am "sheltering in place" to "flatten the curve" of the COVID-19 spread.
Making cookies. An old fave: molasses crinkles. I used to make these 50 years ago out of a Betty Crocker cookbook (yeah... I am OLD !).
I live near Denver, CO., official altitude at my house: 5,380 feet.
High altitude baking can be a bear up here. Making the recipe "as is" produced molasses crackers that were about 1/8" thick and they all ran together on the cookie sheet.
BUT... I am persistent. So I tweaked the recipe to get a cookie that not only tastes great but looks great too. Even at this high altitude.
I humbly offer my H/A adjustment for those who are interested. Just two changes, really.
- Add 3/4 cup additional a/p flour.
- Bake cookies at 350 for 12-13 minutes.
These were a huge hit! I added chopped candied ginger because I like them extra spicy.
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