To be completely honest, I was short on time. I had intended to make a pie over the weekend, but just couldn’t swing it. So I baked a quick batch of cookies instead.
Just as tasty, but much quicker.
Of course, all this time I saved by making cookies instead of pie was wasted when I lost the charger for my camera battery. I spent a good hour looking for it, and another hour pouting about it, before I finally discovered it in the car, of all places.
(Pretty sure I put it there when we went on family vacation, and then I forgot the actual camera.)
I guess I could have just made cookies and not photographed them, but where’s the fun in that?
In my head, I was picturing the classic Chocolate Crinkles, a cookie I seriously adore, and hoping I could make something with the same texture, and a different flavor profile. I wasn’t really sure it was feasible.
In the end, I came pretty close.
Well, except that I burned the first pan-full. But let’s not talk about that.
For this recipe, I went a little heavy on the molasses, partly for the texture it gives the cookies, but mostly for the flavor.
This cookie is a little on the chewy side. If you want something crispier, just bake them an extra minute or two! The extra time you spend will be worth it.
- 1/2 cup butter softened
- 1 tablespoon vegetable or canola oil
- 1 1/2 cups sugar
- 1/2 cup brown sugar
- 2 eggs
- 3 tablespoons molasses
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/4 teaspoon cloves
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1 teaspoon cinnamon
- 2 cups flour
- about 1/2 cup powdered sugar for rolling
- Combine butter, oil, sugar, and brown sugar. Add eggs and molasses and mix well.
- Add salt, baking powder, cloves, nutmeg, ginger, and cinnamon, and mix to incorporate. Add flour and mix just until incorporated.
- Place powdered sugar in a shallow dish. Roll dough into balls, and roll in powdered sugar to coat. Place on a greased or lined baking sheet.
- Bake at 350F for 11-13 minutes. Remove to a cooling rack and let cool.