These cookies are one of the best success stories I have had with a mainstream-recipe-turned-real-food-transformation. The flavors work, the end result is chewy and crispy all at the same time, and they are perfect for any time of year. I love the depth of flavor from the molasses, and the mineral content doesn’t hurt either.
I love virtually anything with molasses in it, like all those holiday cookies and cakes we see in the fall. I’m sure these molasses crinkles would be amazing then, especially with a glass of eggnog.
But these cookies are also for spring and summertime; they taste amazing with a glass of lemonade, or as part of a spring brunch. That’s my afternoon snack today!
This cookie recipe comes from a paper attached to University of Michigan M-shaped cookie cutter I bought in Ann Arbor in 2006. How’s that for specific? I made them as written several times before I had ever heard of Nourishing Traditions or real food.
But then I started making them with whole cane sugar and sprouted flour and I never went back!
- stand mixer, rubber scraper, measuring cups & spoons
- cookie sheets or jelly roll pans, parchment paper, bowl & 1 tablespoon (1-inch) small ice cream scoop
- cooling rack & spatula
2 1/4 cups sprouted flour (buy sprouted flour here, how to make sprouted flour here)
2 teaspoons baking soda (buy aluminum-free baking soda here)
1 teaspoon cinnamon (buy organic spices here)
1 teaspoon dried ginger (buy organic spices here)
1/2 teaspoon cloves (buy organic spices here)
1/4 teaspoon salt (buy unrefined sea salt here)
3/4 cup (1 1/2 sticks) butter, softened (buy grass-fed butter here, how to make butter here)
1 cup whole cane sugar (buy whole cane sugar here)
1/3 cup unsulphured molasses
1 teaspoon vanilla (buy organic extracts here)
1/2 cup whole cane sugar (buy whole cane sugar here)
- In a large mixing bowl, combine flour, baking soda, cinnamon, ginger, cloves, and salt. Whisk thoroughly, and set aside.
- In a stand mixer, cream butter and sugar together on medium speed until light and fluffy. Add molasses and egg, and mix until just combined. Gradually add the flour mixture until the dough just comes together. Do not overmix.
- Cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours, but up to overnight.
- When ready to bake, preheat oven to 375 degrees. Put the sugar into a shallow bowl. Remove chilled dough from the refrigerator and scoop into balls with the ice cream scoop. Roll between your palms to make smooth, uniform balls. Dip the tops of the balls into the sugar and then place sugar-side up on a baking sheet.
- Bake for 10-12 minutes, or until almost set in the middle. Remove parchment onto a cooling rack and let cool completely. Store in an airtight container. GO BLUE!