Molasses Crisps

By Yankee Magazine

Mar 24 2003

Bring back memories or create new ones with these cinnamon-scented Molasses Crisps.


About 6 dozen.


2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
1 cup packed light-brown sugar
1 large egg
1/4 cup light molasses
1/2 cup sugar


Sift flour, baking soda, spices, and salt onto a sheet of waxed paper; set aside. Using an electric mixer at medium-low speed, cream the butter for about 1 minute until smooth. Beat in the brown sugar at medium speed until creamy. Add egg and beat just until fluffy. Add molasses gradually, beating until incorporated. Lower speed and gradually blend in the dry ingredients that were set aside, mixing just until combined. Refrigerate dough for about 1 hour.

Preheat oven to 350 degrees F. Shape dough into small balls about 1-1/4 inches in diameter. Roll dough balls in sugar to coat, and place them 1 inch apart on parchment-lined baking sheets. With a cool baking sheet, press down on cookies to flatten them slightly.

Bake, one sheet at a time, for 8 minutes, or until cookies are flat, feel slightly firm, and are cinnamon-brown. Place baking sheet onto a wire rack and allow cookies to cool before removing from parchment paper.