Molasses Crinkle Cookies

Molasses Crinkle Cookies stacked five high and tied with a white ribbon and decorated with an acorn.
Molasses Crinkle Cookies
Print Recipe
    Servings Prep Time
    38-40 cookies 40 minutes
    Cook Time Passive Time
    9-10 minutes 3+ hours
    Servings Prep Time
    38-40 cookies 40 minutes
    Cook Time Passive Time
    9-10 minutes 3+ hours
    Molasses Crinkle Cookies stacked five high and tied with a white ribbon and decorated with an acorn.
    Molasses Crinkle Cookies
    Print Recipe
      Servings Prep Time
      38-40 cookies 40 minutes
      Cook Time Passive Time
      9-10 minutes 3+ hours
      Servings Prep Time
      38-40 cookies 40 minutes
      Cook Time Passive Time
      9-10 minutes 3+ hours
      Ingredients
      Servings: cookies
      Instructions
      1. In a medium bowl whisk together flour, baking soda, spices and salt. Set aside.
      2. Using an electric mixer or stand mixer fitted with a paddle attachment cream butter and brown sugar until light.
      3. Add oil and molasses and beat until combined. Add egg and beat until fully incorporated.
      4. Mix in flour until well combined.
      5. Flatten dough into a round disk and chill for a minimum of three hours or overnight.
      6. Preheat oven to 375°F and line baking trays with parchment.
      7. Divide dough into equal portions using a tablespoon or weigh (I used 20g each). The dough balls should be an approximate inch in diameter.
      8. Roll each ball in sugar to coat completely. If the dough has warmed while you were rolling, rechill rolled dough for about 10 minutes to firm up again (this prevents the cookies from overspreading). Arrange prepared dough on baking trays placing at least 2" apart. There's no need to flatten cookies. Sprinkle the tops with additional sugar.
      9. Bake cookies on the middle rack for 9-10 minutes only. Remove from oven and allow to cool on pan for 5 minutes before moving to a cooling rack.
      Recipe Notes

      -Start these cookies several hours ahead as they need time to chill.

      -Using coarse sugar makes for a pretty holiday cookie.  It will take a little more coarse sugar than granulated sugar for rolling.

      -I find the dough warms up too much while rolling into balls, especially if taking the time to weigh each one. Therefore, I suggest that you rechill the rolled balls for about 10 minutes to prevent too much spread. You can do this before rolling in sugar, after rolling in sugar, or once they are prepped on the baking tray (this is great if you can fit the tray in your fridge)

      -At 20 grams each, I get 38-2 3/4" cookies.

      -Do not overcrowd the cookies on the cookie sheet and do not overbake. These cookies are wonderfully chewy at the 9-minute mark.

      Coconut Oatmeal Cookies

      Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
      Coconut Oatmeal Cookies
      Print Recipe
        Servings Prep Time
        54 cookies 20 minutes
        Cook Time
        10-12 minutes
        Servings Prep Time
        54 cookies 20 minutes
        Cook Time
        10-12 minutes
        Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
        Coconut Oatmeal Cookies
        Print Recipe
          Servings Prep Time
          54 cookies 20 minutes
          Cook Time
          10-12 minutes
          Servings Prep Time
          54 cookies 20 minutes
          Cook Time
          10-12 minutes
          Ingredients
          Servings: cookies
          Instructions
          1. Preheat oven to 350℉.
          2. In a medium bowl whisk together flour, baking powder, baking soda, spices and salt. Set aside.
          3. Using an electric mixer or stand mixer fitted with a paddle attachment, cream together butter and sugars.
          4. Add egg and molasses and beat to fully incorporate. Stir in vanilla.
          5. Add flour mixture, oatmeal and coconut. Mix until just combined and dough comes together.
          6. Line baking trays with parchment or silpat mat. Using a 1 ounce cookie scoop, scoop out dough, spacing 2 inches apart.
          7. Bake one tray at a time on the middle rack for 10-12 minutes.
          8. Remove from oven and allow cookies to cool on tray for 2-3 minutes before moving to a cooling rack to cool completely.

          Spicy Oatmeal Cookies

          Spicy Oatmeal Cookies
          Print Recipe
            Servings Prep Time
            4 dozen 20 minutes
            Cook Time Passive Time
            8-10 minutes 10 minutes
            Servings Prep Time
            4 dozen 20 minutes
            Cook Time Passive Time
            8-10 minutes 10 minutes
            Spicy Oatmeal Cookies
            Print Recipe
              Servings Prep Time
              4 dozen 20 minutes
              Cook Time Passive Time
              8-10 minutes 10 minutes
              Servings Prep Time
              4 dozen 20 minutes
              Cook Time Passive Time
              8-10 minutes 10 minutes
              Ingredients
              Servings: dozen
              Instructions
              1. Preheat oven to 350℉. Bring one cup of water to a boil and pour over raisins. Allow to soak for 10 minutes. Drain well and set aside until ready to use.
              2. In a small bowl, whisk together oats, flour, cinnamon, baking soda, ginger and salt.
              3. Cream together butter and sugar using the paddle attachment of a stand mixer, electric mixer or wooden spoon. Add eggs, one at a time, beating after each until incorporated. Stir in molasses.
              4. Add dry ingredients all at once and mix until all dry ingredients have been incorporated. Stir in raisin.
              5. Using a one-ounce cookie scoop or tablespoon, drop dough onto parchment lined baking trays, spacing 2" apart. Flatten each cookie slightly with damp fingers or palm of your hand. Bake on middle rack for 8-10 minutes. Remove from oven and allow to cool for 5 minutes before moving to a cooling rack.
              Recipe Notes

              -recipe yields 48 2 1/2" cookies.

              -for best results, bake each tray separately on the middle rack.

              -you can skip the plumping of the raisins, however, it does make for a very nice chewy cookie.

              Multigrain Pumpernickel Rye Bread


              Multigrain Pumpernickel Rye Bread
              Print Recipe
                Servings Prep Time
                1 large loaf 30 minutes
                Cook Time Passive Time
                30 minutes 1 1/2-2 hours
                Servings Prep Time
                1 large loaf 30 minutes
                Cook Time Passive Time
                30 minutes 1 1/2-2 hours
                Multigrain Pumpernickel Rye Bread
                Print Recipe
                  Servings Prep Time
                  1 large loaf 30 minutes
                  Cook Time Passive Time
                  30 minutes 1 1/2-2 hours
                  Servings Prep Time
                  1 large loaf 30 minutes
                  Cook Time Passive Time
                  30 minutes 1 1/2-2 hours
                  Ingredients
                  Servings: large loaf
                  Instructions
                  1. In a small pot combine dry cereal and 3/4 cup of water. Bring to a boil, reduce heat and simmer for about 8 minutes until all visible water has been absorbed, stirring occasionally. Set aside and allow to cool to 85-110℉.
                  2. In the bowl of a stand mixer fitted with a dough hook stir together coffee, remaining 1/2 cup of water, sugar and yeast. Allow to ferment for 5-8 minutes. Stir in rye flour, whole wheat flour, cooked cereal, molassess, cocoa, oil, vital gluten, caraway seeds and salt. Begin kneading and add bread flour by the 1/4 cup, incorporating each before adding more. When dough starts to pull away from the sides of the bowl reduce the addition of bread flour to 1 tbsp at a time and continue to knead until supple and no longer sticky, approximately 10 minutes total.
                  3. Form dough into a ball and place in a large greased bowl. Cover with greased plastic wrap or kitchen towel and allow to rise in a warm 85℉ draft free area until doubled in size, 60-80 minutes.
                  4. Preheat oven to 375℉
                  5. Punch down dough and shape free form into a boule or elongated loaf 11-12" long. Place on a parchment lined baking sheet and cover with greased plastic wrap or kitchen towel and allow to rise for 30-40 minutes in a warm draft free area. Make 4-5 large slashes along the boule or loaf with a sharp knife or bread lame. Brush with egg wash and bake for 30-35 minutes until golden and an internal temperature of 195-200℉ is reached. Remove from oven to cooling rack and allow to cool to room temperature prior to cutting.

                  Gingerbread Roll

                  Gingerbread Roll
                  Print Recipe
                  Light chiffon cake rolled with brandied whipped cream, crowned with a silky sweet icing and caramel drizzle.
                    Servings
                    10 people
                    Servings
                    10 people
                    Gingerbread Roll
                    Print Recipe
                    Light chiffon cake rolled with brandied whipped cream, crowned with a silky sweet icing and caramel drizzle.
                      Servings
                      10 people
                      Servings
                      10 people
                      Ingredients
                      Cake
                      Filling
                      Icing
                      Servings: people
                      Instructions
                      Cake
                      1. Preheat oven to 350℉. Spray a 15 1/2" x 10 1/2" x 1" baking sheet with non stick spray and line pan with parchment paper. Whisk together egg yolks, sugar and ginger until light and tripled in volume, approximately 5 minutes. Add butter, molasses, and vanilla, whisking to combine. Sift together flour, baking powder, baking soda, spices, and salt. Fold sifted ingredients into egg yolk mixture until just combined. Do not over mix.
                      2. Using a separate clean bowl beat egg whites and cream of tartar until soft peaks form. Add 2 tbsp of sugar and continue to beat until egg whites are just stiff. Add approximately 1/3 of the egg whites to the egg yolk mixture and fold in gently. Fold in another 1/3 of egg whites until just combined. Repeat folding with the remaining 1/3 of egg whites. Pour batter into prepared pan, spreading gently but evenly. Bake in preheated oven on middle rack for approximate 13 minutes until a tooth pick comes out clean. Do not over bake.
                      3. Spread out a clean kitchen towel and dust generously with icing sugar. Loosen edges of cake and carefully invert cake onto towel. Remove parchment paper and brush cake generously with brandy. Roll warm cake in the towel starting at the long end. Tuck in ends of towel and allow cake to cool in towel.
                      Filling
                      1. Whisk together heavy cream, sour cream, brown sugar and brandy until stiff. When cake has completely cooled, unroll and spread filling evenly over surface. Reroll cake without the towel and place on serving platter with seam side down. Cover and refrigerate while icing is prepared.
                      Icing
                      1. In a small sauce pan combine brown sugar, heavy cream, and vanilla. Heat over medium heat until sugar has dissolved and the mixture begins to simmer. Remove from heat and allow to chill completely in the refrigerator or freezer, stirring once or twice.
                      2. While mixture is chilling, beat together butter, icing sugar, allspice and ginger until light and fluffy. Gradually add chilled cream mixture and continue to beat until combined and fluffy.
                      3. Evenly spread icing onto cake and drizzle with caramel sauce. Chill cake for at least 2 hours. To serve, cut into thick slices on a slight angle and serve with extra caramel sauce.