Sunday, October 9, 2011
I would have to say that if you asked me to pick one cookie that I loved, I would have to pick molasses cookies. It was really Archway cookies that got me addicted. I always bought them out of vending machines when I was going to college. A sinful treat. But sinfully delicious.
I have always tried to find a really good tasting molasses cookie. Most times they have fallen short on molasses flavor. I was looking for a recipe that had about a cup of molasses in it with no more than 4 cups of flour. Well, I found it. I did have to do some adjustments though- minor. The original recipe does not call for eggs. Not sure if that was a typo or they just dont have them in them. When I made the dough I noticed it was very crumbly. Kind of like pie dough before you add in the liquid. When I went to see if it would stick together, it did, but it felt grainy/sandy in my fingers. It dawned on me that there was no binder to speak of int he recipe. I added two eggs. The result I would have to say, is a winner molasses cookie.
Molasses Crinkle Cookies
Adapted from this recipe.
4 cups flour
2 tablespoons unsweetened baking cocoa powder
2 teaspoons baking soda
1 ½ teaspoon cinnamon
½ teaspoon cloves
½ teaspoon salt
¾ cup unsalted butter, softened
1 ¼ cups sugar, divided
1 cup molasses
Mix together the flour, cocoa, baking soda, cinnamon, cloves, and salt.
In a large bowl, beat together the butter and 1 cup sugar until fluffy. This should take about five minutes. Add molasses. Gradually add flour mixture and beat just until mixed. Divide dough in half. Pat each half into a flattened 1-inch-thick round. Wrap in plastic wrap and chill at least 1 hour.
Heat oven to 375 degrees and lightly grease cookie sheets. Form tablespoonfuls of dough into 1-inch balls; roll in remaining ¼ cup sugar. Place one inch apart on prepared cookie sheets. Bake 10 minutes.