There may be nothing more fun on an itinerary-less afternoon or evening than to dive into an unfamiliar cookbook and try a few recipes out. Don’t ya think? It’s an exploratory exercise I highly encourage.
I loved this cookbook when Mom gave it to me for a gift last year. It’s everything I love about cooking and baking rolled into one leather-bound package. It shares women’s stories, recipes, ideas, tips, strategies, etc. It features a few of my favorites like Pioneer Woman, Reluctant Entertainer, Bakerella, and the Farm Chicks. So fun!
But, the recipe I have been dying to try were these bad boys…
We love a good spice cookie in our house. And these are unlike any other cookie I have ever made and they are not quite as “guilty” as some other cookies I have seen recently.
Sugared Molasses Crinkles
- 2 1/2 cups all purpose flour
- 1 1/2 tsp baking soda
- 1 tsp sea salt
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp ground black pepper
- 1 cup dark brown sugar
- 3/4 cup granulated sugar, divided
- 1 stick softened butter at room temperature
- 2 eggs
- 1/3 cup molasses
1. Sift together flour, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and black pepper* in a medium-sized mixing bowl. Set aside.
2. Using an electric mixer fitted with paddle attachment, beat the butter, brown sugar, and 1/4 cup granulated sugar until thoroughly combined. Beat in eggs, one at a time, until combined. Be sure to scrape down the sides and get everything incorporated! Beat in the molasses until one solid mixture.
Love the color of the dough!
3. Reduce the speed to low and gradually add the flour mixture, stop to scrape down the sides, and then beat until just combined. Do not over mix. Remove the bowl from the mixer and place the dough into plastic wrap or wrap the bowl tightly and place in the refrigerator for 1 hour.
No peeking! 🙂
4. Preheat your oven to 350 degrees. Line the cookie sheet(s) with parchment paper. Place the remaining 1/2 cup of sugar in a shallow bowl. Form chilled dough into 1-2 inch balls (walnut-sized balls) roll in sugar until evenly coated, and place on cookie sheet about 3 inches apart.
This was definitely the fun part! Plus, you can eat the remnants that stick to your fingers. That’s a baker’s prerogative.
5. Bake until the centers are just set, about 8-10 minutes. I erred on the side of 8 minutes because I like a doughier-chewier cookie. Transfer to cooling racks and allow to cool completely. Best when served in the first 3-5 days… if they last that long.
Isn’t that just a beautiful sight?
I adore the crinkly wrinkly texture the sugar gives these cookies. It is what immediately distinguishes a spiced cookie from any other cookie.
*Note on black pepper- this was a new one for me. I have never baked with black pepper before and I was a bit scared to tell you the truth. I had a moment where I thought I would hold back on the full 1/2 tsp the recipe calls for and then I dared to toss it all in! Come on… dare to toss it in!
This cookie has such complicated, layered flavors that you discover after a few bites. It is a truly exceptional treat, and so easy too!
Can’t wait to figure out what to make next…