Molasses Crinkle Cookies

Molasses Crinkle Cookies

  • 2 cups plus all purpose flour
  • 2 tsp of baking soda
  • 1 tsp cinnamon
  • 1/2 tsp clove
  • 1/2 tsp ginger
  • 1/2 tsp of kosher salt
  • 3/4 cup softened unsalted butter
  • 1/4 cup granulated sugar
  • 1/4 cup molasses
  • 1 large egg

Directions

  1. Cut butter into tablespoon slices and place in the bottom of the mixer. Set your egg out on the counter. Do this first then prep the rest of your ingredients
  2. Preheat oven to 375 degrees. Line a cookie sheet with a Silpat mat or parchment paper.
  3. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, clove, and salt. Set aside.
  4. Crack egg into a small cup and whisk.
  5. On medium speed cream butter for about three minutes.
  6. Add sugar to butter and mix until light and fluffy about 3-4 minutes.
  7. Scrape down the sides and then add in the egg mixture. Mix until it resembles cottage cheese (so slightly lumpy, but well mixed).
  8. Add in molasses and mix briefly
  9. Add all of the flour mixture to the bowl. Mix just a little by hand (so it doesn’t puff out when you start the mixer), and then mix on low speed only until barely blended.
  10. Divide by scoopfulls onto silpat lined pan.
  11. Bake for six minutes, then rotate the pan 180 degrees and bake for two additional minutes. Let cool on the pan for 2 minutes then transfer to a cooling rack to cool completely.
  12. Will keep in an air tight container at room temperature for 3-5 days. In our house they rarely last that long.

 

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