Molasses Crinkle Cookies are one of my holiday favourites. They’re perfectly chewy, lightly spiced with ginger, dusted with sugar and absolutely delicious. I tend to be an all or nothing kind of person when it comes to holiday baking. Some years I can’t wait to start and will typically make numerous types of cookies and squares. You know, gotta have a chocolate square, a raspberry coconut square, butterscotch squares, shortbread, etc etc. This year I’m opting to only make one type of square and one cookie. I know, I know, people will wonder what’s wrong with me. The truth of the matter is time or should I say the lack of it. As a food blogger with a full-time job, I struggle at times to get a post out weekly. I’m not complaining, because I love doing it, but I realize that I have to make priorities. This includes making time for myself personally and the people in my world. But as a food blogger, I cannot bring myself not to make any treats for giving and sharing. So the compromise is moderation, and you won’t be disappointed with my choice of cookie for the season.
Tips for amazing Molasses Crinkle Cookies:
-Chill the dough for at least 3 hours. The cookies spread while baking and the chilled dough keeps the process consistent during baking and prevents the cookie from overspreading. The result is a perfectly chewy cookie that’s not too thick.
-Weigh or measure each cookie for uniform cookies and even baking.
-Bake one tray at a time in the center of the oven. It takes more time, but worth it.
-If the dough balls soften while rolling them, give them a ten-minute chill just before baking.
-Generously coat in sugar when rolling into balls. This not only prevents the dough from sticking to your hands but gives the cookies a holiday look, especially if you use coarse sugar.
-The cookies will spread on their own without flattening.
-Don’t over-bake!! Can’t stress this enough. They only take 9-10 minutes.
Author: Compelled to Cook, adapted from Fine Cooking Magazine winter 2003 Molasses Crinkles.