Gingerbread

One of my favorite cookie recipe books is Martha Stewart’s Cookies.  I have had it for a few years now, and it has become sort of a mission of mine to try every recipe in the book.  My copy of the book is filled with marks and tips written in the margins, adjusting measurements or adding ingredients. I usually end up changing the recipes as I make them multiple times. 

The book has a recipe for Chewy Molasses Crinkles that I had been wanting to try. It described the cookies as having the flavor of gingerbread but are softer and chewier.  The description was right on target. These cookies have the great holiday flavor of gingerbread but are chewy and soft.  

        

These cookies are definitely soft. The dough is really sticky and it is very important to refrigerate for over an hour so they are easier to roll into balls. Chill over an hour if they are still too sticky to roll.

Chewy Molasses Crinkles

  • ½ cup (1 stick) unsalted butter
  • 1 cup packed light brown sugar
  • ½ cup sugar
  • 2 large eggs
  • ½ cup unsulfered molasses
  • 2 tablespoons vegetable oil
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon allspice
  • ½ teaspoon salt
  • ¼ cup sugar (to roll the dough balls in before baking)

- Beat butter, sugar and brown sugar in a bowl. Mix at medium speed until smooth (about 3 minutes). Mix in eggs on at a time followed by molasses and oil

- Reduce speed to low and gradually mix in flour and baking soda, cinnamon, ginger, allspice and salt. Cover dough with plastic wrap and refrigeratie until firm (one hour or overnight)

- Preheat oven to 325 degrees.  Put ¼ cup sugar in a bowl.  Using a cookie scoop, scoop the dough into round balls and roll in the sugar. Place on cookie sheet. (The cookies spread a lot while baking so leave room between the cookies)

- Bake 15-17 minutes.  Let cool completely and then transfer to wire racks.

    

They are great to package and give to others!