Soft Molasses Crinkle Cookies

this year, I (along with 576 other food bloggers) participated in a fun event – the Great Food Blogger Cookie Swap. basically, each of us make 3 dozen cookies, shipping a dozen each to 3 other bloggers. and in return? we receive 3 dozen cookies from 3 different bloggers. a fun way to accumulate cookies AND make new connections? I like! i wanted to make something particularly festive for the swap + decided on molasses crinkle cookies – a cookie i always associate with the holidays.

so, how were they? delicious! they’ve got a wonderful soft, chewy texture + a delightful flavor – just sweet enough, with a perfect combination of spices. the smell of them baking instantly reminded me of past holiday seasons + all the scrumptious treats i associate with this time of year. i made sure to make more than the 3 dozen i needed to ship out, knowing i’d want some for my own noshing. + i’m so glad i did – they made for a perfect dessert, a delish afternoon snack, + i confess, an awesome breakfast. so, if you’re looking for a new holiday cookie recipe, give these a try! you’ll love ’em. =)

Soft Molasses Crinkle Cookies

makes approximately 3 1/2 dozen cookies, adapted from my kitchen addiction

ingredients

3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup dark brown sugar, lightly packed
1 egg
1/4 cup dark molasses
2 1/4 cups unbleached all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/2 cup raw sugar

directions

cream together the butter + brown sugar until light + fluffy in texture. add the egg + beat until well incorporated. add the molasses, + beat to incorporate.

meanwhile, whisk together the flour, baking soda, spices, + salt. gradually stir the dry ingredients into the creamed mixture just until they are incorporated into the dough. chill the dough for at least 2 hours.

when ready to bake the cookies, preheat the oven to 375°F. line a baking sheet with parchment paper or a silicon liner. use a small cookie scoop (approximately 2 tablespoons) to scoop out cookies. roll the cookies in the raw sugar before placing them on the baking sheet.

bake for 10-12 minutes, or until the cookies are just set + still soft. let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.

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