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.
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Crackle Top Ginger Molasses Cookies Recipe
By December 15, 2014Published:
- 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 …
- ⅔ cup canola oil
- ¾ cup sugar
- ¼ cup light brown sugar
- 1 large egg room temperature
- ¼ cup molasses
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ⅓ cup sugar for rolling
- Preheat oven to 350°F.
- 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.
- 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.
- 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.
- Cuisine: Cookies