By popular demand, I present to you, my recipe for Molasses Crinkles.
Molasses Crinkles
2 tbsp butter or non-hydrogenated margarine, softened
2 tbsp canola oil
1/3 cup dark molasses
1 cup packed brown sugar
1 large egg
2 tsp vanilla
2 cups all-purpose flour
2 tsp baking soda
1 tbsp cinnamon
1 ½ tsp ground ginger
½ tsp ground allspice
¼ tsp salt
Extra sugar for rolling
Preheat oven to 350° F.
In a large bowl, combine the oil, butter, molasses, brown sugar, egg and vanilla. Stir until well blended and smooth.
In a medium bowl, stir together the flour, baking soda, cinnamon, ginger, allspice and salt; add to the molasses mixture and stir by hand just until you have a soft dough.
Roll dough into 1” – 1 ½” balls and roll the balls in sugar to coat. Place about 2” apart on a cookie sheet that has been sprayed with non-stick spray.
Bake 12 – 14 minutes until just set around the edges. Transfer to a wire rack to cool or serve warm. Store extras in an airtight container or freeze.
Makes 20 cookies.
2 tbsp butter or non-hydrogenated margarine, softened
2 tbsp canola oil
1/3 cup dark molasses
1 cup packed brown sugar
1 large egg
2 tsp vanilla
2 cups all-purpose flour
2 tsp baking soda
1 tbsp cinnamon
1 ½ tsp ground ginger
½ tsp ground allspice
¼ tsp salt
Extra sugar for rolling
Preheat oven to 350° F.
In a large bowl, combine the oil, butter, molasses, brown sugar, egg and vanilla. Stir until well blended and smooth.
In a medium bowl, stir together the flour, baking soda, cinnamon, ginger, allspice and salt; add to the molasses mixture and stir by hand just until you have a soft dough.
Roll dough into 1” – 1 ½” balls and roll the balls in sugar to coat. Place about 2” apart on a cookie sheet that has been sprayed with non-stick spray.
Bake 12 – 14 minutes until just set around the edges. Transfer to a wire rack to cool or serve warm. Store extras in an airtight container or freeze.
Makes 20 cookies.
1 comments:
Mmmmmmmm...molasses.... Sounds delish.
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