Molasses Crinkles

With the crisper temperatures of Fall, we put on sweatshirts, enjoy bonfires and witness the return of everything “Pumpkin Spice”. There is no one recipe or set rules for which spices to include in this medley. And it seems as if there is no end to the number of ways in which it can be enjoyed.

Though not called “Pumpkin Spice”, Molasses Crinkles contain the famous ground spices of the season: cinnamon, ginger, cloves and allspice. They all work together, complementing each other to enhance the molasses flavor in this delicious cookie.

Plus, there is an additional spice, a secret spice…one which you would never guess! Want to know? …black pepper!

This cookie is a year-round favorite. If you dip the cookie in coarse sugar, rather than granulated, before you bake it, it will add an extra textural crunch to the top. These cookies are great travelers, which means they can go with you and are perfect for sack lunches, sharing at gatherings and mailing to a lucky recipient who is sure to be warmed to the heart.

Molasses Crinkles

A deliciously spiced cookie, with a secret ingredient! These cookies also travel well, making them perfect for sack lunches.

Print Recipe Pin Recipe

Ingredients Method

Ingredients

  

• 1 1/2 cups soft but cool butter
• 1/3 cup brown sugar
• 1/3 cup sugar
• 1 large egg yolk
• 1 tsp vanilla
• 1/2 cup molasses
• 2 1/4 cups flour
• 1 tsp baking soda
• 1 1/2 tsp cinnamon
• 1 1/2 tsp ginger
• 1/2 tsp cloves
• 1/4 tsp allspice
• 1/4 tsp BLACK PEPPER!
• 1/4 tsp salt
• coarse sugar, for dipping

Method

 

1. Stir dry ingredients together and set aside. 
2. Cream butter and sugars together until light and fluffy. Beat in the yolk and vanilla. Add molasses and beat again, scraping the bottom of the bowl.
3. Stir in the flour to make a soft dough. (Add a little flour if needed to handle the dough.)
4. Roll the dough into 1 inch balls. Dip the tops in coarse sugar and set on a baking pan, sugar side up. 
5. Bake at 375°F for 8-10 minutes. Do not overbake. Allow cookies to rest on the pan for 2 minutes before transferring them to a wire cooling rack to cool completely.