When I asked Bubba if I should make molasses crinkle cookies or cranberry shortbread he said without a hint of hesitation: molasses crinkle cookies. I had pinned him as a shortbread guy. 9 Years of marriage, 13 years of dating, 3 kids, multiple moves and I still don’t know him. Ok, scratch that. I know him, but I guess he occasionally surprises me, mainly when it comes to his food preferences. Not so long ago my man refused to eat blue cheese. He thought soup was gross. He preferred chocolate or any kind of ice cream over the most tempting confections. And when it comes to cookies: chocolate chip or his mother’s famous cherry winks.
They say you become more stuck in your ways as time passes. Not true for Bubba. He may have just turned forty-something, but he seems more willing than ever to eat something new (new to him), including a molasses crinkle cookie.
Soft and chewy, subtly spiced and perfectly sweet we are starting off the holiday season with a classic cookie…or a new temptation, depending on who eats them. Enjoy!
Molasses Crinkle Cookies
recipe adapted from Betty Crocker’s Picture Cookbook
makes about 3 dozen
3/4 cup unsalted butter
1 cup dark brown sugar
1 large egg
1/4 cup molasses (not black-strap)
1/2 teaspoon vanilla
2 + 1/4 cups unbleached all-purpose flour
2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1/2 cup or so of raw sugar for coating
Grab a medium size bowl and whisk together your dry ingredients: flour, baking soda, salt, cloves, cinnamon, ginger and nutmeg. Set aside. Line a baking sheet with parchment paper and set aside.
Using a stand mixer with a paddle attachment beat the butter and sugar until light and fluffy. Next add the egg and beat until completely incorporated, scraping down the bowl once or twice with a rubber spatula. Now add the molasses and vanilla. Scrap down again before adding the dry ingredients.
Reduce the speed to low and add your dry ingredients. Mix until just incorporated. Chill the dough for about 30 minutes or overnight. **Dough will last for several days, refrigerated, in an air-tight container.**
Pre-heat your oven to 375. Let dough sit at room temperature for about 15 minutes before spooning into rounded 2 inch balls. Place 1/2 cup of raw sugar in a bowl. Coat each cookie ball in the sugar and place on prepared baking sheet. Bake for about 10-12 minutes. Allow to cool completely on the baking sheet. Enjoy! (Cookies will last in an air-tight container for up to 3 days.)
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