These beautiful crackly cookies have a deep, rich molasses flavor and a warm, spicy note of cinnamon. Combine this with their chewy-on-the-inside, crunchy-on-the-outside texture and you have a one good cookie!
This recipe is adapted from the molasses cookie recipe over at Joy of Baking:
2 c (270 g) all-purpose flour
1 tsp baking soda
1/4 tsp salt
2 1/2 tsp cinnamon
1/2 c butter (room temperature)
1 c brown sugar
2 tbsp vegetable oil
1/3 c molasses
1 egg (room temperature)
1 tsp vanilla extract
3/4 c sugar
1. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
2. In a large bowl, cream together the butter and the brown sugar until light and fluffy. Add the oil, molasses, egg, and vanilla and beat until smooth. Gradually beat the flour mixture into the sugar mixture until they are well combined.
5. Wrap the finished dough in plastic wrap and refrigerate it for at least two hours.
6. Preheat your oven to 365°.
7. Place the sugar into a small bowl. Take the chilled dough and roll it into walnut sized balls. Roll each ball in the sugar until it is well coated.
8. Place the sugar coated dough balls onto a ungreased baking sheet, leaving two inches between each ball. Flatten each dough ball slightly using the bottom of a glass.
9. Bake for 9 to 10 minutes or until the tops of the cookies start to crack.
- These cookies will stay fresh for a good week if you keep them in an airtight container.
- The cookie dough will keep in the fridge for a day or two, so you can make the dough a few days before you bake.
- You can also freeze the cookie dough for up to six months.