Butter, flour, and fragrant spices create tasty Molasses Crinkle Cookies. Pictured with Cherry Crumb Bars.
Molasses Crinkle Cookies
Yield: 68 cookies • Preparation: 25 minutes • Bake: 8 to10 minutes per batch
Ingredients
- ¾ cup butter, softened 2 cups sugar, divided
- ¼ cup light molasses
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1¼ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon salt
Instructions
- Preheat oven to 375°.
- Line 2 rimmed baking sheets with parchment paper. Set aside.
- In a large bowl, combine butter and 1 cup sugar. Beat at high speed with an electric mixer until light and u y. Add molasses and egg, beat- ing until incorporated. Set aside.
- In a medium bowl, combine our, baking soda, cinnamon, ginger, cloves, and salt, whisking well. Add our mixture to butter mixture, beating until incorporated. Cover, and refrigerate for 1 hour.
- Place remaining 1 cup sugar in a shallow bowl.
- Using a levered 1-teaspoon scoop, portion and roll dough into balls. Roll in sugar, and place 2 inches apart on prepared baking sheets. (As they bake, cookies will spread, atten, and form crinkles on the surface.)
- Bake until cookies are golden brown, 8 to 10 minutes per batch. Transfer cookies to a wire cooling rack, and let cool completely.
- Store in an airtight container between layers of waxed paper.
Notes
Make-Ahead Tip: Cookies can be baked a week in advance and frozen until needed. Let thaw before serving.
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