TWD- Molasses Crinkle Cookies

Most people don't make these cookies. They don't know what they are. But they love them, which is why this is my mom's signature recipe. Her recipe is a little different- with shortening and cloves. However, I liked Dorie's almost as much (don't tell my mom) because they tasted almost the same- but buttery, too. And we all know I'm with Ina and Paula on team butter, in moderation of course. I'd challenge you to make them, but my mom would say, "If everyone makes them they won't be as special." These are indeed special cookies... and you should make them. If you don't have all spice, use cloves like we do around here. But make them either way.

Notes on the recipe- I didn't squish them quite as much as Dorie said and they still flattened. I think that must be a desert things- my cookies tend to be a little flatter here for some reason. Also, I underbaked them a little since I like them soft and chewy. Yum.

Come back tomorrow to hear about the Pioneer Woman! I went to the book signing in Phoenix and I'm even on this post if you look hard. I'll have one of her recipes up and pictures of my Baby Strawberry at the event. You won't want to miss it!

Recipe- Find it here, on page 77, or on Pamela's wonderful blog. This is one you REALLY need to make. Honest. I might even type it in later when my baby isn't crying... because you'll love these!

*edit- I was going to add the pepper to half the batch and have a blind test to see what everyone preferred, but I totally forgot! Next time! And if you made these, let me know how you liked the pepper...

Dorie's Molasses Crinkles
recipe adapted from Baking by Dorie Greenspan

2 1/3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ginger
1/2 teaspoon cinnamon
1/4 teaspoon allspice (or cloves)
3/4 cup unsalted butter, softened
1 cup dark brown sugar
1/2 cup molasses (not blackstrap)
1 large egg
1/2 cup sugar, for rolling


Center a rack in the oven and preheat the oven to 350 degrees F.

Whisk together the dry team. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add the brown sugar and molasses and beat for 2 minutes or so to blend, scraping down the sides of the bowl as needed. Add the egg and beat for 1 minute more. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If some flour remains in the bottom of the bowl, to avoid over-beating the dough, mix in the last of the dry ingredients by hand with a rubber spatula. You'll have a smooth, very soft dough. Line two baking sheets with parchment or silicone mats. Scoop the dough out and roll in the reserve sugar. Place 12 on each baking sheet and squish slightly with a glass, spatula, or your fingers.

Bake the cookies one sheet at a time for 12 to 14 minutes, or until the tops feel set to the touch. Remove the baking sheet from the oven and, if the cookies have spread and are touching, use the edge of a metal spatula to separate them while they are still hot.