Monday, December 5, 2011

Molasses Crinkles

 3/4 cup butter, softened
1 cup brown sugar, well packed
1/4 cup unsulphured blackstrap molasses
1 egg
2 1/2 cups unbleached all-purpose flour
2 tsp. non-aluminum baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves
1/4 tsp. sea salt
1/4 cup raw sugar in bowl for dipping

Preheat oven to 375°. In a large bowl, stir butter,
brown sugar, molasses and egg until well mixed.
In a separate bowl, add flour, baking soda, cinnamon,
ginger, cloves and salt. Stir dry ingredients until
combined, add to wet ingredients. If dough is soft,
chill in refrigerator for 30 minutes. Form the dough
into 1 1/4-inch balls, and dip tops in sugar. Place
3 inches apart on greased or parchment paper
lined cookie sheets and bake 10-12 minutes.
Cookies will be soft. For crisper cookies, bake
2-3 more minutes.

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