Molasses cookies are a favorite in our house whether I am making Old Fashioned Molasses Cookies or my famous Molasses Crinkles. I didn’t think my molasses crinkles could be improved at all but recently I made a batch and added some crystallized ginger to the dough. Note to self, this is the way I will be making all future batches of molasses crinkles from now on. Molasses crinkles with crystalized ginger is a winner!
These cookies have long been a favorite of our oldest son. They freeze well and they also ship well. I have often mailed off a package to our son for him to enjoy.
Molasses Crinkles with Crystalized Ginger
(Makes 4-5 dozen)
¾ cups butter
1 cup brown sugar
¼ cup molasses
2 ¼ cup flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
½ tsp. ground cloves
¼ tsp. Salt
2 cups crystallized ginger, cut into small pieces
Combine the first four ingredients in a bowl. Mix thoroughly.
In a separate bowl combine the dry ingredients. Mix the dry ingredients into the butter mixture. Fold in the crystalized ginger. Chill the dough in the refrigerator for 2 hours or overnight.
Preheat oven to 375 degrees F. Lightly grease a cookie sheet.
Roll teaspoonfuls of chilled dough into balls.
Dip the tops in sugar and place on your cookie sheet, sugar side up.
Bake for 10-12 minutes. Cool on wire rack. These molasses crinkle cookies freeze well which is a good thing, and these days when I bake a batch I freeze most of them so my husband and I don’t eat them all at once!