So the other day the printer in my office mysteriously went off, quickly printing off several copies of a molasses crinkles recipe. The office manager went around, asking each of us if we had printed the sheets, but no one claimed them. It was so random. After a couple hours of pointing figures and conspiracy theories, we eventually discovered the culprit. They belonged to one of the girls, and she was actually working from home that day. She had printed them the day before, but our shoddy office printer had held them in it’s queue for 24 hours. Go figure. Well yeah, I know this is a boring story, but it was quite the caper when we were trying to figure out wtf was going on. Guess you had to be there. Anyway, it inspired me to look up molasses crinkles. After seeing some pictures online, I knew I wanted to try them out.
Since I had never tasted or even heard of molasses crinkles, I stuck with the classic Betty Crocker recipe. My family and I were planning to bake a bunch of Christmas cookies this weekend, so I added the ingredients to our shopping list and got to work. These cookies are pretty easy to make, it just takes some time since the dough needs to chill. Molasses crinkles kind of taste like a spiced sugar cookie with a molasses twang. They smell amazing (hellooo ginger, cinnamon, and cloves!) and each bite is chewy, satisfying, and delicious. The only thing is that they don’t flatten out like they do in Betty Crocker’s photo. Despite this small blip, I really don’t care….I like these “mounds”. Besides, when I tried flattening some, they looked ugly. So whatever! I’m sure Ms Crocker will forgive me.
As for the sugared tops, I made some with coarse sugar and the rest with granulated sugar. They all taste great, and the the coarse sugar looks awesome, but the granulated sugar version just has an easy, down-home look to them. The tiny sugar crystals sparkle in the light. It’s pretty cool.
Anyway, hope you folks had an awesome weekend and are hanging in there…just think, we’ll have off next week for Christmas!
Mix the butter, brown sugar, molasses, and egg in a bowl. Add in the other ingredients (other than the granulated sugar), cover, and refrigerate for at least 2 hours.
Grease several baking sheets or line with parchment paper.
Take a spoonful of the chilled down in your hands. Roll into a ball. Dip the top into granulated sugar. Place ball, sugar side up, on the baking sheet. Repeat.
Bake 10-12 minutes, or until set but not hard. Remove from the oven and cool on a wire rack.
I’ve made this recipe–I love my Betty Crocker cookbook–but mine turned out much less awesome, at least visually >.< Probably because I'm too lazy (impatient?) to chill the dough and all that jazz. But maybe you'll inspire me to do better! Because these look so adorable and yummy.
Waiting is difficult! I rush ALL the time so I can taste whatever I’m making.
Glad you like them, mom haha.