Food By Mom -- Molasses Crinkles

It's snowing today and finally not quite so cold. I had a long and wonderful telephone conversation with my daughter earlier today and that led me to thinking about things my mother cooked. I don't have many of her recipes but I do have this one, written in her handwriting. She used to make these and I loved them. My grandmother made a molasses sugar cookie -- I'll have to find the recipe for them. But for today, Molasses Crinkles:

2¼ cups all-purpose flour
 

2 teaspoons baking soda 


½ teaspoon salt
 

½ teaspoon ground cinnamon
 

1 teaspoon ground ginger 


¾ teaspoon ground cloves 


¼ teaspoon ground allspice
 

12 tablespoons (1½ stick) butter, softened
 

½ cup dark brown sugar, packed 


½ cup granulated sugar, plus ⅓ cup for rolling cookies
 

1 large egg 


1 teaspoon vanilla extract
 

⅓ cup unsulphured molasses


1. Adjust racks to upper- and lower-middle position and heat oven to 375 degrees. Combine flour, baking soda, salt, and spices together in medium bowl; set aside. 

2.Cream butter, brown sugar, and ½ cup granulated sugar until light and fluffy. Scrape sides of bowl with rubber spatula. 

3. Add egg, vanilla extract, and molasses. Beat until combined. Scrape sides of bowl. 

4. Add dry ingredients and beat at low speed until just combined. 

5. Place remaining ⅓ cup granulated sugar in shallow bowl. Roll dough into 1¾-inch balls. Rolls balls in sugar and place them on ungreased baking sheets, spacing them 1½ to 2 inches apart. 

6. Bake, reversing position of cookie sheets (from top to bottom and fron to back) halfway through baking, until outer edges begin to set and centers are soft and puffy, 11 to 13 minutes. Cool cookies on sheets for a couple of minutes before transferring to cooling racks with wide spatula.


© Cheryl Fuller, 2007. All  rights reserved.