My favorite Christmas cookie

Molasses Crinkles

These are my favorite Christmas cookie.  Of course, my friend Amy says you can (and she does) make them all year 'round.  But they just seem like a winter holiday kind of cookie to me and some things just seem more special when you only make a batch or 2 of them at a certain time of year.  So these are them.  I had them first sitting at my friend Melissa's counter with a cup of tea.  She always bakes the most wonderful things and I think about her every time I make them.

Ingredients to gather:

• 3/4 c. softened unsalted butter
• 1 c. brown sugar
• 1 egg
• 1/4 c. dark molasses
• 2 1/4 c. flour (I use a mixture of white and whole wheat pastry flour)

• 1/2 t. salt
• 2 t. baking soda
• 1 t. cinnamon
• 1 t. ginger
• 1/2 t. ground cloves
• Natural turbindo sugar (or granulated sugar)

Instructions

Cream Together:

• 3/4 c. softened unsalted butter
• 1 c. brown sugar

... until light and fluffy.  About 5 minutes or so on high in my mixer.

Then beat in well:

• 1 egg
• 1/4 c. dark molasses

 

Sift Together and Add gradually to the butter/sugar mixture:

• 2 1/4 c. flour (I use a mixture of white and whole wheat pastry flour)
• 1/2 t. salt
• 2 t. baking soda
• 1 t. cinnamon
• 1 t. ginger
• 1/2 t. ground cloves

 

1. After everything is combined, chill the dough for several hours.
2. Shape into balls the size of walnuts.
3. Roll in granulated sugar.  I think natural turbindo sugar works GREAT for this.
4. Place 2 inches apart on a baking sheet and bake at 375 for 10-12 minutes until just set.
5. Cool on a wire rack.

Makes about 4 doz.

Tip on freezing:  I highly recommend baking a small batch and freezing the rest otherwise you'll eat yourself into molasses crinkly oblivion, they're so more-ish.  (at least I do)  After rolling them in sugar, place the balls on a baking sheet and freeze.  Then dump the lot into a ziplock bag and label with baking instructions.  A quick thaw and bake just before the kids get off the bus and everyone will be happy.