It doesn’t have to be Christmas for me to whip out this recipe. Any excuse will do! Soft and chewy, with a rich ginger- molasses flavor, if you like ginger snaps but could do without the crunch, then you’ll love this cookie!
Soft n’ Chewy Molasses Crinkle Cookies
3/4 cup butter (room temperature)
3/4 cup sugar (organic white granulated sugar is what I use but feel free to make your own substitutions)
1 egg
1/4 cup molasses
1 1/4 cup whole wheat pastry flour (if you don’t have this you can just use all white or substitute with whatever flour suits your families needs)
1 cup organic white flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
Additional sugar
In a mixing bowl, cream butter and sugar. Beat in egg and molasses. Combine all dry ingredients (with the exception of “additional sugar”) and gradually add to the creamed mixture.
Refrigerate for at least 30 minutes. This allows the whole wheat pastry flour to absorb the moisture it needs to keep the cookie soft and chewy. It also will keep the job of rolling the dough into balls less messy.
Hint: Spray a little bit on canola oil spray on your hands to keep this next part from getting too sticky.
Roll into 1-1/2 inch balls, then roll in sugar. Place 2 inches apart on ungreased baking sheets (Preferably lined with parchment paper or a Silpat).
Bake at 350 degrees for 10-12 minutes or until puffy and lightly browned. Let rest on pan for a few minutes before removing to a wire rack to cool.
Yield: 2.5 dozen (depending on how much cookie dough you eat in the process!)
Enjoy and be sure to share some with friends, it’s Christmas after all!
May your week be filled with joy, laughter, and the twinkling of lights.
Merry Christmas!
