molasses crinkle cookies
I'm craving molasses cookies and could use a good recipe.
I like soft chewy molasses (ginger?) cookies with sugar on them. Costco spoiled me with great ones during the holiday season for a few years, but not last year and I need a fix. MIL used to make good ones, but saw her recipe and it is Crisco based. Is that necessary or can the same texture be had with butter?
Can anyone set me up with a tried and true recipe for good ol fashioned flavorful molasses crinkle cookies? Thanks.
This version of mine doesn't have ginger, but feel free to add 2-4 tsp of powdered ginger...
310 g Flour
1 tsp. Baking Soda
½ tsp. Salt
1 tsp. Cinnamon
½ tsp. Nutmeg
225 g Butter
200 g Sugar
2 whole Eggs
¼ cup Molasses
100 g Sugar, for rolling
Mix dry ingredients, except for final sugar.
Cream butter and sugar. Add eggs one at a time, then molasses.
Scoop into 30 balls, about 24 g each. Roll in sugar. Bake at 350 F for 8-12 minutes. Don't overbake.
I worked on this recipe for three months and promise that if you follow the technique, you'll get bendy ginger cookies--not gingersnaps, not cakey ginger cookies, but beautiful crackle-topped cookies with thin edges and chewy centers. Trust me, it's the technique as much as the ingredients.
3/4 c butter
1 c sugar
1/4 c molasses
2 c flour
2 tsp baking soda
big pinch of salt
1 12 tsp ground ginger
1 tsp cinnamon
1/2 tsp cloves
Melt the butter and LET IT COOL TO ROOM TEMP. This is key. It's ok if it completely rehardens--I often melt it and then walk away for hours. Add the sugar, molasses, and egg.
Dry-whisk all the other ingredients and stir into the butter mixture. Key #2: cover and put it in the fridge at least four hours, or overnight. The dough has to be stone cold. There's something about the melting and cooling of the butter that affects the % of water, which in turn has something to do with gluten development.
Scoop generous 1" balls (I use a half-Tbsp measuring spoon) and roll them in sugar. Place them 2" apart on a cookie sheet. Bake 9 - 11 min at 350 or 375. I bake them in a non-convection oven at 365; you'll need to experiment. They'll puff and the the cracks will look wet. Take them out when the edges look barely set and they're still a little inflated, and the cracks look damp, then let them cool completely on the cookie sheet (this is key tip #3).
Don't wait til they're done in the middle or you'll have gingersnaps.
These are even better the next day, after the flavors have developed. I also often sandwich them with lemon filling--I make a basic butter and powdered sugar icing but use way more lemon peel than any sane person would use for a cake, because you use just a thin layer for filling.
If you like lots of ginger flavor in your molasses cookies, the Ginger Spice Cookies from Epicurious are terrific. The recipe calls for a combo of shortening and butter, but I've only ever made them using all butter and they are soft and chewy, with a nice sugar crust (I use turbinado rather than granulated for rolling).