On Tuesday I wrote about what happens when you do not follow a cookie recipe. Well, here is a picture of the molasses cookies when they are done according to directions.
These are a thin but chewy cookie. I think the longer you refrigerate them the better they will turn out. So I would recommend at least 4-6 hours in the refrigerator or overnight. These are one of the best tasting molasses cookies I have made. I will be making these again.
Chewy Molasses Crinkles
- 1/2 cup butter (room temperature)
- 1 cup light brown sugar
- 1/2 cup reg. sugar, plus 1/4 cup for rolling
- 2 eggs
- 1/2 cup molasses
- 2 tablespoons oil
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon allspice (I left this out because my husband doesn’t like it)
- 1/2 teaspoon salt
Put butter, brown sugar, and 1/2 cup sugar in a bowl. Mix together until smooth about 3 minutes. Mix in eggs one at a time. Then add molasses and oil. Gradually add flour, baking soda, cinnamon, ginger, allspice, and salt. Cover and refrigerate several hours or overnight. Preheat oven to 325 degrees. Roll about 1 tablespoon of dough into a ball. Roll into sugar to coat. Place about 3 inches apart on a cookie sheet. Bake for about 15 minutes or until centers are set.