Molasses Crinkle Cookies

Well, it finally happened. I didn’t see it coming, but I can’t say I’m surprised. The BF told me he’s tired of chocolate chip cookies. While some women might be offended, I was relieved. We were contemplating buying stock in butter, I was making so many chocolate chip cookies. But just because we put a moratorium on America’s Favorite doesn’t mean we’re done with sweets all together. Oh no, friends. There must be sweets at all times in the Miller/Accardo household.

So this week I bring you something new and different! Something from the Applehood and Motherpie Cookbook, a staple in my home growing up. These cookies are my favorite type: soft and chewy. Amen.

On the menu:
Molasses crinkle cookies
Makes 5 dozen cookies

3/4 cup butter, softened to room temperature
1 cup brown sugar
1 egg
1/2 cup molasses
2 1/4 cups flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cloves
1 tsp cinnamon
1 tsp ginger
1/2 cup granulated sugar

Preheat oven to 375 degrees.

Cream together butter and brown sugar with an electric mixer. Add egg and molasses* and beat well. Add flour, baking soda, salt, cloves, cinnamon, and ginger and stir together with a big spoon. Shape dough into 1-inch balls with your hands. Put granulated sugar in a shallow dish and roll dough balls until coated in sugar.

Place dough balls 2 inches apart on a baking sheet. Bake for 10 – 11 minutes or until the edges are slightly darker brown. Let cool on the baking sheet for at least 10 minutes before removing and cooling on a cooling rack.

*A neat tip on measuring molasses is to spray cooking spray in the measuring cup before you pour the molasses in to measure. When you pour it in the bowl, it’ll slide right out of the cup.