Tuesday, December 4, 2012

Molasses Crinkle Cookies


These gingersnappy cookies have many fans, so it’s time they made an appearance on the blog! It’s adapted from a family favorite in one of the major cookbooks (Betty Crocker? BH&G?). I’ve been making them since childhood.


Ingredients:

¾ c. butter, room temperature


My ingredients
1 c. brown sugar, packed

1 egg

¼ c. molasses

2 ¼ c. flour

2 tsp. baking soda

¼ tsp. salt

½ tsp. ground cloves

1 tsp. ground cinnamon

1 tsp. ground ginger

 “Sugar in the Raw” or granulated white sugar for dipping (about ¼ c.)

 

Directions:

1. Preheat oven to 375° F.

2. Combine butter and sugar, using mixer or stirring by hand.

3. Stir in molasses and egg.

4. Stir in dry ingredients.

5. Scoop dough into balls, the size of a heaping teaspoon.

6. Dip the top of each ball in “Sugar in the Raw”
 

Dipping
 
7. Place on ungreased cookie sheet a couple inches apart.

(I like the insulated Airbake cookie sheets)

8. Bake 6-7 minutes to achieve a chewy, flavorful texture (my favorite!).

9. Let cool on cookie sheet for a few minutes before removing cookies to wire rack.
 

Puffy right out of the oven—Crinkly after cooling.
 
*Nutrition facts:

Ingredient
Calories
Fat (g)
Sodium (% RDA)
Carbs (g)
Protein (g)
Calcium (% RDA)
¾ c. butter
120
132
48
0
0
0
1 c. brown sugar
720
0
0
192
0
0
1 large egg
70
45
3
1
6
2
¼ c. molasses
240
0
4
60
0
16
2 ¼ c. flour
1100
0
0
230
30
0
2 tsp. baking soda
0
0
96
0
0
0
¼ tsp. salt
0
0
25
0
0
0
0.16 c. raw sugar
153
0
0
31
0
0
Total: (62 cookies)
3483 kcal
177 g
176 %
513 g
36 g
18 %
1 cookie:
56 kcal
3 g
3 %
8 g
0.5 g
0.25 %

 

*Calculated from food packaging  

 I used “Great Value” (Walmart) brand salted butter, “Domino” brand light brown sugar, “ACME” brand egg, “Grandma’s” brand molasses, “Bakers and Chefs” (Sams Club) brand flour, “Arm and Hammer” brand baking soda, “Morton” brand salt, and “Sugar in the Raw”.

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