Sunday, October 9, 2011

Molasses Crinkle Cookies

At one of our Quilting Bee sew days, one of the ladies brought Molasses Crinkle cookies from an Amish store that is about an hour and twenty minutes from here. They were wonderful. She very kindly shared them with us. I told them that the next time we meet, I would make those cookies.

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
2 eggs

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.



7 comments:

Murasaki Shikibu said...

Gonna make these. I still have some molasses sugar left. I love molasses but have to purchase them in London when I visit.

Murasaki Shikibu said...

You might want to add the 2 eggs to the ingredient list so someone doesn't go ahead and make this thing without the eggs! If you say it was fantastic with eggs, we should all use eggs. ;)

Lori said...

Murasaki- thanks for pointing that out. Sometimes a little forgetful.... goodness!

Carrots and cherries said...

Absolutely in love with the first snap !!!!!!!!!

The cookies look scrumptious....

hugs

abhilasha

grace said...

these are the best fall and winter cookie, no question. the coarse sugar on the outside is a marvelous touch!

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Murasaki Shikibu said...

The dough is chilling now. I ended-up with a rather too soft dough, probably due to the flour quality here plus the fact that I had to melt molasses sugar in some water and I think my molasses had a more watery consistency. I added more flour. :P I hope they turn out nice. Looking forward to them!

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