I made these Molasses Crinkles using blackstrap molasses. We love the taste and the added benefits of iron, minerals and vitamins supplied from it, however minute, are a bonus!
- 1/2 cup packed brown sugar
- 1/2 to 1 cup granulated sugar, depending on type of molasses used
- 1/4 cup margarine (1/2 stick), room temperature
- 1/3 cup oil
- 1/2 cup unsulphered molasses*
- 1 egg
- 2 to 2 1/2 cups unbleached all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoon cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- powdered sugar for rolling
Preheat oven to 375 degrees F. Mix brown sugar, 1/2 cup granulated sugar and margarine together until incorporated. Add oil and molasses and mix well. Taste…add more sugar if needed. Stir in egg. Sift 2 cups flour, baking powder, baking soda, salt, cinnamon, ground ginger and nutmeg together. Stir the dry ingredients in well. If very moist, add more flour, a little at the time.
Roll dough into walnut size balls then roll in powdered sugar to coat. Place on an ungreased cookie sheet and bake 9 to 11 minutes until done. Immediately transfer to a cooling rack. Enjoy!
*Blackstrap molasses was used in this recipe. If using light or medium molasses, please adjust sweetness to your taste, they are sweeter than blackstrap.
NOTE: For more of a gingerbread cookie, you can add another teaspoon of ground ginger, reduce the cinnamon to 1 teaspoon and add 1/2 teaspoon allspice, keeping the nutmeg.