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Molasses Crinkle Cookies: a Christmas Tradition Recipe

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This recipe for Molasses Crinkle Cookies: a Christmas Tradition is from The Cottey College Alumnae Association Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Yields about thirty-six 3-inch cookies

Ingredients:
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 Tbsp vegetable oil
1/3 cup molasses
1 large egg
Granulated sugar for rolling

Preparation:
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 degrees. 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.

Directions:
Directions:

 

 

 

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