It's Christmastime and though I haven't had much time to bake, I did find a few minutes after decorating the tree to make a batch of these molasses crinkles.
These are the best cookies - chewy, sweet, gingery. I've made them for cookie exchanges, for colleagues, for friends, for Friday night poker games - and they are always a hit. I get asked for the recipe more often than anything else I bake or cook.
It's an old family recipe, adapted here by sister Liz (baker and chef extraordinaire). The original called for Crisco (ewww) and less ginger, revealing its Midwestern roots.
If you like ginger, you can add some diced-up crystallised ginger (mix it in with the wet ingredients right before you add the flour). But for first-timers I suggest you enjoy them in their 'classic' state.
5 Tbsp butter
1/4 cup canola oil
1/2 c white sugar
1/2 c brown sugar
1 egg
4 Tbsp molasses (I use blackstrap)
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
Extra white sugar
Preheat oven to 350F/175C/160C fan.
Soften butter to room temperature (or melt and freeze in a bowl for 10 mins). Mix in oil. Add sugars and beat until fluffy. Add egg. Mix well. Mix in molasses.
In separate bowl, sift together flour, baking soda and spices.
Mix wet ingredients with dry ingredients. The dough will be fairly stiff.
Grease cookie sheets. Roll dough into small balls - about 2 inches in diameter - and roll them in white sugar before placing them on the cookie sheets. Allow plenty of space between the cookie balls as the cookies will flatten as they cook.
Bake for 10-12 minutes. (Make sure they are fully cooked.) Remove from oven. Cool on pan for a couple minutes, then move to a wire rack. Let cool completely - then enjoy!
Makes aboout two dozen cookies, depending on how big you make them.
1 comment:
i make these all the time, from your recipe. i make them for the hersh/o'connell boys and they've come to expect them everytime i see them!
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