November 12, 2016

Little gems of sweet Autumn flavor...crispy around the edges, chewy in the center.  That's how I describe these heavenly Molasses Crinkle Cookies.  Whip them up and serve them for dessert....or a snack with a cold glass of milk....or for breakfast with a hot cup of coffee.  "Cookies for breakfast?", you say.  You bet!  Do it.  Own it.  Make no apologies. That's the Southern Sisters way. 

Molasses Crinkle Cookies

Molasses is the dark brown, syrupy byproduct of sugarcane when it is refined into sugar.  Its deep sweetness, combined with ginger, cinnamon, nutmeg and cloves, gives these cookies a wonderfully rich and spicy flavor.

¾ cup butter, room temperature

1 cup sugar

1 large egg

¼ cup molasses

2 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

¼ tsp. salt

1 tsp. ground ginger

1 tsp. cinnamon

½ tsp. nutmeg

¼ tsp. ground cloves

 Preheat oven to 375 degrees.  In a large mixing bowl, beat the butter and sugar with an electric mixer until creamy.  Add the egg and molasses and beat well until combined.

In a separate bowl, combine the remaining ingredients. Add the flour mixture, a cup at a time, to the butter and sugar mixture, using the electric mixer to beat well after each addition.  Chill the dough in the refrigerator for 30 minutes. 

Drop the dough by heaping tablespoons onto an ungreased baking sheet.  Bake for 10-11 minutes.  Cool on a rack.

Makes 2 dozen



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