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August 31, 2011
Molasses Crinkles
Keepsake Cookies
Prep time:
25 minutes, plus chillingbaking time:
5 to 6 minutesIngredients
Serves 52
- 2 1/4 cups sifted all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup firmly packed light brown sugar
- 3/4 cup (1 1/2 sticks) butter, softened
- 1/4 cup molasses
- 1 large egg
- 1/3 cup granulated sugar
Directions
1
Sift flour, baking soda, cinnamon, ginger, cloves and salt into a medium bowl and mix well.
2
Beat brown sugar, butter, molasses and egg in a large bowl with an electric mixer set at high speed until creamy, scraping bowl occasionally. Stir in flour mixture, one-half cup at a time.
3
Chill the cookie dough, covered, in the refrigerator until firm, about 1 hour.
4
Preheat oven to 375°F. Lightly grease baking sheets.
5
Shape cookie dough into 1-inch balls. Dip the top of each ball in granulated sugar. Arrange the cookie dough balls sugar side up 3 inches apart on prepared baking sheets.
6
Flatten each dough ball slightly with the bottom of a glass. Bake until edges are lightly browned, about 5 to 6 minutes. Cool on baking sheets for 2 minutes. Remove the cookies with a spatula to wire racks to cool completely.
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grandma's secret
grandma's secret
Experience had taught Grandma to be resourceful in the kitchen. One day she wanted to make these cookies but discovered she was out of molasses. So she substituted an equal amount of honey, and the results were delicious.
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