Molasses Crackles

Diane Hughes


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.

★★★★★ 2 votes
8-10 doz. depending on size scoop used.
25 Min
10 Min

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!


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


1Melt 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.
2Add the eggs and and stir in well. Then add in the spices, salt, soda.
3Add 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.
4Preheat 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.
5The 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