Molasses Crinkles from Fine Cooking’s Cookies magazine are my choice for Christmas Cookie Countdown on day three. I’ve made these cookies before (I’ve even blogged them before), but they are worth a revisit. Molasses Crinkles are sweet, spicy, soft and chewy. I think they might be my favorite Christmas cookies.
I like them so much, I made a double batch this year, but they are already gone, so I’ll be making more before the big day. Makes 2 dozen.
Adapted from Fine Cooking’s Cookies
2 cups all-purpose flour
2 teaspoons baking soda
1 ¼ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon table salt
1 stick (1/2 cup) unsalted butter, softened
1 cup packed dark brown sugar
2 Tablespoons vegetable oil
½ cup molasses
1 large egg
Granulated sugar for rolling
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves and salt, set aside.
Add butter and brown sugar to the bowl of a stand mixer, and beat the butter and brown sugar until light and fluffy. Add the oil and beat until blended. Add the molasses and the egg and beat until the mixture is well blended, scrapping down the sides of the bowl as needed. Stir in the flour mixture until well combined. Wrap the dough in plastic wrap and chill for at least 3 hours.
Preheat the over to 375°F. Line two baking sheets with parchment paper. Measure the dough into tablespoon-sized pieces and roll each piece into 1-inch balls. Roll the balls in the granulated sugar. Place the balls 2 inches apart on the prepared baking sheets. Bake until the center surface of the cookies is barely dry, about 9 to 10 minutes; don’t over bake. Let the cookies cool on the baking sheets for 5 minutes and then transfer to a wire rack to cool completely.
Christmas Cookie Countdown - Day 1 - Pecan Tassies
Christmas Cookie Countdown - Day 2 - Chocolate-Orange Crackles