Well, here goes. The first recipe is up! Soft Molasses Crinkles (adapted from Betty Crocker) has been a delightful family favorite for… all of time! These festive fall cookies are soft and flavorful as well as pretty. When you bite into one, you just have to have another. They are very addicting! The frosting was my own addition and I suggest it. It adds!
Soft Molasses Crinkle Cookies Recipe:
(Makes 3 1/2 dozen cookies)
1 cup packed brown sugar
3/4 cup butter (1 1/2 sticks)
1/4 cup molasses
2 1/4 cups white flour
2 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. salt
granulated sugar (enough to roll the cookies in)
1. Heat oven to 325 degrees. Do not grease the cookies sheets.
2. Beat brown sugar, butter, egg and molasses together until mixed thoroughly. Do not over beat… medium speed is good enough. Then add the rest of the ingredients- except for the granulated sugar. The dough should be sticky and soft.
3. Roll dough into 1 to 1 1/2 inch balls and roll in granulated sugar. Place on cookie sheet about two inches apart. Bake for 12-14 minutes as desired. Immediately move the cookies to a cool surface with a spatula. If you want, you can frost them like I did but they are very excellent without frosting as well. The frosting recipe is below- it’s very simple.
1. Just mix these ingredients together. Sometimes I like to add a sprinkle of spice to it (cinnamon, pumpkin pie spice, cloves, or allspice are what I have found to be the best. Sprinkle it in very lightly. ) The frosting should be a little on the runny side, but not so thin that it’s practically all milk. It’s easier to drizzle the frosting on if it’s a little thin. Anyway, drizzle the frosting on with a fork. Last but not least, enjoy!