Molasses Crackles

Diane Hughes

By
@EricasMa

I found this recipe in a book I was reading and I changed it somewhat and it makes a lot of big, soft molasses cookies. Everyone at church loves them. The recipe makes plenty. I also make the balls and freeze them to bake later.


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Comments:

Serves:

8-10 doz. depending on size scoop used.

Prep:

25 Min

Cook:

10 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Crunchy and full of flavor, this is a perfect recipe for a cookie exchange. It makes a multitude of cookies that all will enjoy. A cookie to enjoy with coffee - they're perfect for dunking!

Ingredients

1 1/2 c
melted butter
2 c
sugar
1/2 c
dark molasses
2 large
eggs, beaten
4 tsp
baking soda
1 tsp
salt
1 Tbsp
ground cinnamon
1 tsp
nutmeg
4 c
all purpose flour
1/2 c
sanding sugar (raw sugar)

Directions Step-By-Step

1
Melt the butter in a microwave safe bowl. Mix in the sugar and the molasses. Let it cool on the counter. Mix the eggs in a cup. Wait for the butter mixture to cool so it won't cook the eggs.
2
Add the eggs and and stir in well. Then add in the spices, salt, soda.
3
Add the flour in 1 cup increments, mixing well after each addition. The dough will be stiff at this point. Cover the dough with plastic wrap and refrigerate at least 2 hours. Overnight is better.
4
Preheat oven to 350*F. Rack in the center of oven. I use a walnut sized scoop (2 Tbs.) and drop into sanding sugar, roll around and put 12 cookies per greased cookie sheet. I use parchment paper. Bake 10-12 min. The cookies will flatten out by themselves as they bake. Move to cooling rack to cool completely.
5
The cookies freeze well also. Wrap in foil and place in a freeze bag. They'll be fine for 3 months or so. If you freeze the balls don't roll in sugar until you are ready to bake.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy