Dec 17 2011
Remake of My Favorite Christmas Cookie
Like most other people, I really like to bake and give away cookies at Christmas. A favorite of mine is the delicious molasses cookie. I’ve tried many recipes over the years and recently I found this one posted in Eating Well. Same great cookie, but made over reducing the butter in the recipe. Try it and I think you will see just how good these are.
Yummy Molasses Crackles
About 3 dozen cookies
Active Time:
Total Time:
Ingredients
- 1/4 cup unsalted butter, softened
- 1 cup plus 1/3 cup sugar, divided
- 1 large egg, beaten
- 1/4 cup molasses
- 2 cups all-purpose flour
- 2 teaspoons bakingsoda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1/3 cup crystallized ginger, finely chopped
Preparation
- Beat butter and 1 cup sugar in a large bowl with an electric mixer until creamy. Add egg and molasses. Mix well.
- Whisk flour, baking soda, cinnamon, salt, cloves and ginger in another large bowl until well blended. Stir in crystallized ginger.
- Blend the flour mixture into the butter mixture a cup at a time, mixing well, until it is all incorporated. Chill the dough in the refrigerator until firm, 30 minutes to 1 hour.
- Preheat oven to 375°F. Lightly coat 2 baking sheets with cooking spray.
- Place the remaining 1/3 cup sugar in a shallow dish. Roll the dough into 1-inch balls and then roll in the sugar. Place 1 1/2 inches apart on the prepared baking sheet.
- Bake the cookies, in batches, until they crackle on top, 8 to 10 minutes. Transfer to a wire rack to cool.
Tips & Notes
- Make Ahead Tip: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Nutrition
Per cookie: 79 calories; 1 g fat ( 1 g sat , 0 g mono ); 9 mg cholesterol; 16 g carbohydrates; 1 g protein; 0 g fiber; 106 mg sodium; 43 mg potassium.
Carbohydrate Servings: 1
Exchanges: 1 carbohydrate (other)
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