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Crackle Top Ginger Molasses Cookies

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Noth­ing reminds me of the hol­i­days more than spiced cook­ies. For this spe­cial Secret Recipe Club Cookie Car­ni­val round-up for the win­ter, I was paired up with Cindy from Hun… What’s for Din­ner?, a stay at home to 2 chil­dren. It was pretty much a no brainer when I saw her recipe for Gin­ger Molasses Cook­ies, a per­fect way to take the edge off on a chilly day. My favorite way to eat these cook­ies are after they’ve been warmed over the a cup of tea — soft and chewy cen­ter with crispier outer edges.

These cook­ies bake uni­formly and are pretty to look at with the crackly tops. Since we like our cook­ies on the softer side, we baked them for only 10 min­utes and set them to cool on parch­ment paper. The molasses in these cook­ies keeps them soft for days after bak­ing. My hus­band baked these for me one evening and I brought them into work 4 or 5 days later and they were still very soft and fla­vor­ful. This is also the first cookie I’ve heard of that used oil instead of but­ter; how these would bake into cook­ies seemed like a mys­tery to me.

SRCCookieCarnival

Crackle Top Gin­ger Molasses Cook­ies Recipe

hapatite-1070455

By nicole Pub­lished: Decem­ber 15, 2014

  • Yield: 2 dozen cook­ies (24 Servings)
  • Prep: 5 mins
  • Cook: 10 mins
  • Ready In: 15 mins

Noth­ing reminds me of the hol­i­days more than spiced cook­ies. For this spe­cial Secret Recipe Club Cookie Car­ni­val round-up for the …

Ingre­di­ents

Instruc­tions

  1. Pre­heat oven to 350°F.
  2. In a large bowl mix oil, ¾ C sugar and brown sugar. Add egg, beat well and stir in molasses. In a sep­a­rate bowl, com­bine the flour, bak­ing soda and spices. Add to wet ingre­di­ents and mix well. If nec­es­sary, add more flour to make a firm dough.
  3. Shape Tbs amounts of dough into balls. Roll in remain­ing ⅓ cup sugar. Place 3 inches apart on an ungreased bak­ing sheet. Flat­ten the tops a bit with your thumb.
  4. Bake 10 to 12 min­utes; or until tops crack. Remove from bak­ing sheet and cool on rack (for crisp cook­ies), or on parch­ment paper) for chewy cookies.

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