Molasses Crinkle Cookies

In the cold winter months, nothing beats a hearty molasses cookie.  These cookies are comparable to ginger snaps, but are a little more crunchy, with a hint of molasses.  I took the recipe straight from the molasses bottle!

molasses crinkle cookies

Recipe adapted from B & G Foods.

PREP TIME: 25 minutes
DOWN TIME: 30 minutes
COOK TIME: 9 minutes
YIELD: About 45 Cookies

WHAT TO GRAB:
12 tablespoons butter, softened
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 egg
1/4 cup molasses
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon Kosher salt
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger
Vegetable oil for greasing
Granulated sugar for dusting

HOW YOU DO IT:

1.  In a medium mixing bowl, cream the butter and sugars.  Add the eggs and molasses, and mix well.  *If you grease your measuring cup with vegetable oil, the molasses will be very easy to measure and pour.

2.  In a separate bowl, stir together the flour, baking soda, salt, cloves, cinnamon, and ginger.  Working in batches, add the dry ingredients to the wet.  Chill the dough for about 30 minutes.

3.  Preheat the oven to 375 degrees, and grease a large baking sheet.  Roll the dough into 1-inch balls.  Dip the tops in sugar, and place the balls, sugared side up, on the baking sheet.  You should leave a little room on each side, as the balls will flatten to cookie-size. when baked.  Bake for 8 to 10 minutes.  Remove to a wire rack to cool.