Soft n’ Chewy Molasses Crinkle Cookies

picture of molasses cookies

It doesn’t have to be Christmas for me to whip out this recipe. Any excuse will do! Soft and chewy, with a rich ginger- molasses flavor, if you like ginger snaps but could do without the crunch, then you’ll love my Soft n’ Chewy Molasses Crinkle Cookies!

One of the ways that I make my cookies just a little bit healthier, without compromising, flavor, texture, or appearance, is to substitute whole wheat pastry flour for some of the white flour in the recipe. If you don’t have whole wheat pastry flour, then simply use white flour in it’s place. Of course, you could use whole wheat flour as well, but it will affect the crumb and flavor.

It took me a long time to develop just the right recipe that didn’t use too much sugar, had a bold ginger and molasses flavor, and had the chewy texture that I so love in a molasses cookie. These molasses cookies are not only divine right out of the oven, but both the dough and the cookies freeze well. Make an extra batch, because they’ll be gone before you know it!

Pair these with a mug of homemade apple cider, find a comfortable chair and a good book, and let the stress of the season melt away.

5 from 1 reviews
Soft n' Chewy Molasses Crinkle Cookies
 
Cook time
Total time
 
Author:
Recipe type: cookie
Cuisine: American
Serves: 2.5 dozen
Ingredients
  • ¾ cup butter (room temperature)
  • ¾ cup sugar (organic white granulated sugar is what I use but feel free to make your own substitutions)
  • 1 egg
  • ¼ cup molasses
  • 1¼ cup whole wheat pastry flour (if you don't have this you can just use all white or substitute with whatever flour suits your families needs)
  • 1 cup organic white flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • Additional sugar
Instructions
  1. In a mixing bowl, cream butter and sugar. Beat in egg and molasses. Combine all dry ingredients (with the exception of "additional sugar") and gradually add to the creamed mixture.
  2. Refrigerate for at least 30 minutes. This allows the whole wheat pastry flour to absorb the moisture it needs to keep the cookie soft and chewy. It also will keep the job of rolling the dough into balls less messy.
  3. Hint: Coat your hands with a little bit on coconut oil to keep this next part from getting too sticky.
  4. Roll into 1-1/2 inch balls, then roll in sugar. Place 2 inches apart on ungreased baking sheets (Preferably lined with parchment paper or a Silpat).
  5. Bake at 350 degrees for 10-12 minutes or until puffy and lightly browned. Let rest on pan for a few minutes before removing to a wire rack to cool.
 

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