We’ve made these cookies before Halloween every year…
since I was an itty, bitty kid.
My mom used to make them bigger and even flatter so that we could decorate them like pumpkins–with candy corn and life savers.
I even did it a couple of times like that when my kids were little but to be honest..
I like them better without the…ummm…toppings.
And while I’m being brutally honest here, I’ll tell you another thing.
I like them…
almost…
burned.
Almost.
Some like them soft, but for me–
it’s all about the crunch.
Molasses Crinkles
1 cup sugar
3/4 cup butter
1/4 cup molasses
1 egg
Cream together, then add:
2 cups flour
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
2 tsp. baking soda
If you chill the dough for about an hour before baking, they will be easier to handle. Roll 1 inch dough balls in sugar and place on ungreased cookie sheet.
Bake at 350 for 10-12 minutes. Leave on pan a few minutes before moving to cooling rack.
- 1 cup sugar
- ¾ cup butter
- ¼ cup molasses
- 1 egg
- 2 cups flour
- ¼ tsp. salt
- 1 tsp. cinnamon
- 1 tsp. cloves
- 1 tsp. ginger
- 2 tsp. baking soda
- Cream together the first four ingredients, then add all the rest of the dry ingredients.
- Roll 1 inch dough balls in sugar and place on ungreased cookie sheet.
- Bake at 350 for 8-10 minutes.
- Leave on pan a few minutes before moving to cooling rack.
