Recipes For My Boys: Molasses Crinkles

Sunday, April 14, 2013

Molasses Crinkles

I made these Molasses Crinkles using blackstrap molasses.  We love the taste and the added benefits of iron, minerals and vitamins supplied from it, however minute, are a bonus!




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Molasses Crinkles

1/2 cup packed brown sugar
1/2 to 1 cup granulated sugar, depending on type of molasses used
1/4 cup margarine (1/2 stick), room temperature
1/3 cup oil
1/2 cup unsulphered molasses*
1 egg
2 to 2 1/2 cups unbleached all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 teaspoon cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon nutmeg
powdered sugar for rolling

Preheat oven to 375 degrees F.  Mix brown sugar,  1/2 cup granulated sugar and margarine together until incorporated. Add oil and molasses and mix well.  Taste...add more sugar if needed.  Stir in egg.  Sift 2 cups flour, baking powder, baking soda, salt, cinnamon, ground ginger and nutmeg together.  Stir the dry ingredients in well.  If very moist, add more flour, a little at the time.

Roll dough into walnut size balls then roll in powdered sugar to coat.  Place on an ungreased cookie sheet and bake 9 to 11 minutes until done.   Immediately transfer to a cooling rack.  Enjoy!

*Blackstrap molasses was used in this recipe.  If using light or medium molasses, please adjust sweetness to your taste, they are sweeter than blackstrap.

NOTE:  For more of a gingerbread cookie, you can add another teaspoon of ground ginger, reduce the cinnamon to 1 teaspoon and add 1/2 teaspoon allspice, keeping the nutmeg.

I posted this originally on Examiner.com.   If you would like to write for Examiner.com, just click here.  


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