Crackle Top Molasses Cookies are so named because you bake them in the oven until the tops crack.
For some reason, I only seem to make them around Christmas, but they are a lovely cookie all year round…a nice treat with coffee, tea or a glass of milk.
Crackle Top Molasses Cookies
Print recipe| Serves | about 45 2 1/2 inchcookies |
Ingredients
- 2/3 cups vegetable oil
- 1 cup white sugar
- 1 Large egg
- 1/4 cup cooking molasses
- 2 to 2 1/4 Cups all purpose flour
- 2 Tsp baking soda
- 1 Tsp ground cinnamon
- 1 Tsp ground ginger
- about 1/3 cup of white sugar for rolling (may also use red or green sugar for Christmas time cookies)
Note
When measuring the molasses, use the same measuring cup that you used for the oil and the molasses will slip out easily.
Directions
|
Preheat oven to 350 °F . In a large bowl, combine oil and 1 cup sugar. Add egg, beating well. Stir in molasses.  | |
|
Measure out 2 cups of the flour, the baking soda, cinnamon and ginger. Stir well to mix in the spices.  | |
| Add the flour mixture to the molasses mixture. You may need to add a little more flour to make the dough more firm. | |
|
Shape the dough into 1 1/4 inch balls (smaller than ping pong balls, as in the picture).  | |
|
Roll in the white (or red or green) sugar. Place 3 inches apart on un-greased baking sheets. Give them a tiny push to somewhat flatten them a little.  | |
|
Bake 12 to 14 minutes or until golden brown and the tops are crackled. Don't cook them for too long and they will get hard.  | |