molasses crinkle cookies

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So, sometime on the morning of Friday, November 26th, I decided that a dark chocolate tart with brown sugar crust and candied pecans wasn’t enough to bring to Thanksgiving (deja vu Thanksgiving, actually, but who’s counting) with my family.

the best part: cream the butter and sugar

now add molasses

I don’t know why molasses cookies seemed necessary, but they’re chewy, deep-flavored, and rolled in sugar.  And that’s always necessary.

roll 'em up

If there’s a plate of cookies out, I have to admit, I don’t usually go for the spicy, wintery ones.  But these may also have set my personal record for amount of cookie dough eaten in one baking session – so I guess the lesson here is to bake these quickly!  And then hide them from yourself, because with firm edges, chewy middles, and a bit of a sparkly, sugary crust, these could be the scourge of your holiday season.

oh, yes I did.

Oh, and by the way: I dipped these in white chocolate, too.  You’re welcome.

Molasses Crinkle Cookies

Adapted from one of my favorites, Peabody

I’ve included my changes here (for the original, see the link above), but it’s a fantastic recipe as is.  I’ve made these with only cinnamon before (upping it to 4 or so teaspoons) and they’re still excellent, but feel free to adjust the spices to suit your tastes.

2/3 cup brown sugar
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground allspice
12 tbsp butter, softened but still cool
1 large egg yolk
1 tsp vanilla extract
1/2 cup molasses

Granulated sugar, for rolling

Preheat oven to 375˚F.  Whisk flour, baking soda, salt, and spices in a medium bowl and set aside.

In a stand mixer fitted with a paddle attachment (preferably – but I’ve done this with a hand mixer too), cream butter with brown sugar until light and fluffy. At low speed, add yolk and vanilla; increase speed to medium and beat until incorporated. Reduce speed to medium-low and add molasses; beat until fully incorporated, scraping bottom and sides of bowl with rubber spatula.

Slowly add flour mixture; stir until just incorporated.  Scrape down bottom and sides of bowl and mix in any unincorporated ingredients with a wooden spoon.

Roll tablespoons of dough into balls, then roll in sugar.  Place on parchment-lined cookie sheet. Bake one sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft, about 11 minutes.  Cool on cookie sheet 5 minutes, then transfer to a wire rack to cool fully.

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