molasses crackles

Name: Molasses Crackles
Prep time: 25 min
Cook time: 10 min
Yield: 8
Cuisine: American
Ingredients: 1 1/2 cup(s) melted butter; 2 cup(s) sugar; 1/2 cup(s) dark molasses; 2 large eggs, beaten; 4 teaspoon(s) baking soda; 1 teaspoon(s) salt; 1 tablespoon(s) ground cinnamon; 1 teaspoon(s) nutmeg; 4 cup(s) all purpose flour; 1/2 cup(s) sanding sugar (raw sugar)

(2 RATINGS)

196 Pinches 2 Photos

Diane Hughes

Valdosta, GA

Updated on Jan 4, 2016

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.

Rate

Blue Ribbon Recipe

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!

— The Test Kitchen

prep time 25 Min

cook time 10 Min

method Bake

yield 8-10 doz. depending on size scoop used.

Ingredients

1 1/2 cups melted butter
2 cups sugar
1/2 cup dark molasses
2 large eggs, beaten
4 teaspoons baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon nutmeg
4 cups all purpose flour
1/2 cup sanding sugar (raw sugar)

How To Make molasses crackles

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.

Step 2

Add the eggs and and stir in well. Then add in the spices, salt, soda.
Step 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.
Step 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.
Step 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.
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