If you’re looking for a new Holiday cookie recipe, give these a try.
Adapted from www.fearlesshomemaker.com Soft Molasses Crinkle Cookies:
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup dark molasses
- 2 1/4 cups unbleached all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/2 cup raw sugar
Directions: Cream together the butter + brown sugar until light + fluffy in texture. Add the egg + beat until well incorporated. Add the molasses + beat to incorporate. Meanwhile, whisk together the flour, baking soda, spices + salt. Gradually stir the dry ingredients into the creamed mixture just until they are incorporated into the dough for at least two hours. When ready to bake the cookies, pre-heat the oven to 350 F. Line a baking sheet with parchment paper or a silicon liner. Use a small cookie scoop (approximately two tablespoons) to scoop out cookies. Roll the cookies in the raw sugar before placing them on the baking sheet.
Bake for 10-12 minutes, or until cookies are just set + still soft. Let the cookies cool for five minutes on the baking sheet before transferring them to a wire rack to cool completely. They will nearly double in size so don’t crowd your pan.
I hope you enjoy this recipe and the time making it as much as we did. Enjoy!