Here is my last Christmas cookie recipe! Straying a bit from the chocolate theme, this is a recipe for Molasses Crackles that is must in my house. My brother tends to eat these with great abandon…although come to think of it, he eats most baking with great abandon. These are one of his faves, though!
1 cup butter, at room temperature
1 1/4 cup brown sugar, firmly packed
1 cup dark molasses
3 1/2 cups flour
1 tbsp plus 1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp ginger
1 1/2 tsp ground cloves
~1/2 cup white sugar
Combine brown sugar and butter in electric mixing bowl and beat until well combined. Add molasses and eggs and mix until smooth and evenly blended.
Sift flour, baking powder, salt and spices together in medium bowl. Add to butter-molasses mixture and stir until all ingredients are evenly combined. Cover the bowl with saran and chill for about an hour. I like to make the dough a couple of days ahead of time and then I shove it outside into the snow until I’m ready to bake them.
Preheat oven to 350F and prepare baking sheets. Place white sugar in shallow bowl or saucer. At this point, you might want to bring the dough inside, or out of the fridge as more are wont to do. The dough will still be a little cold still, but not so cold you’ll freeze your hands off. This part is a good 2-person job. My mom rolls and I do the sugar part. It goes by a little faster and I personally don’t have patience to roll all the cookies!
Roll the dough into 1-inch balls and roll in sugar until covered. Place on baking sheets about 3 inches apart – these babies will spread like nothing else!
Bake for 12-15 minutes – the cookies will be firm and crackly around the edges and will still be a little soft in the middle. Let them cool on the sheets for a couple minutes before transferring them to cooling racks. The recipe makes quite a lot of cookies so lots of goodness to go around!
Thanks for reading! And a very happy, healthy holiday season to all!