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.
A chewy, spiced molasses cookie, rolled in powdered sugar.
- 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.