Tuesday, January 13, 2009

Chewy Molasses Crinkles

If you like molasses cookies which are flat and chewy, these are the ones for you.

Who wouldn't love to receive a bag full of these as a thank you?

I just might prefer the puffier molasses cookie from Cook's Illustrated, but these flat ones are perfect for using up extra cream cheese icing in a cookie sandwich...YUM!

Chewy Molasses Crinkles
from Martha Stewart's Cookies

1/2 cup unsalted butter, room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar, plus 1/4 cup for rolling
2 large eggs
1/2 cup unsulphured molasses
2 tablespoons vegetable oil
2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ginger
1 tsp allspice
1/2 tsp salt

Combine flour, baking soda, spices, and salt in a small bowl and whisk to combine; set aside. Cream butter, brown sugar and 1/2 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat until smooth, about 3 minutes. Mix in the eggs, one at a time, mixing well after each. Add molasses and oil and beat until well combined.
Reduce speed to low; gradually mix in flour mixture and beat until just combined. Cover with plastic wrap and refrigerate 1 hour or overnight.
Preheat oven to 325. Put the remaining 1/4 cup granulated sugar in a bowl. Using a 1 3/4-inch ice-cream scoop, form balls of dough. (I made mine smaller and adjusted the cooking time accordingly.) Roll balls in sugar to coat. (You can freeze the sugar-coated dough balls on a baking sheet and transfer them to a plastic bag to have cookies on demand!) Space the cookies 3 inches apart on baking sheets lined with parchment or a Silpat. Bake until cookies are flat and centers are set, about 17 minutes for the larger cookies. Let cool completely.

1 comment:

  1. Thanks for posting all of the wonderful things that you make...and Yes, I'd LOVE to recieve these as a "Thank You"!



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