Life gets too busy sometimes. Mine got so busy that I dropped writing this blog. Perhaps you noticed.
I stopped posting because I fell into a food rut. Does that ever happen to you? I just got bored with my own cooking.
I think of this place as a way to share favorite recipes with you, my friends and family. It’s my on-line cookbook, in a way. However, when I wasn’t excited about cooking, I wasn’t inspired to share.
But I was moved the other day to make these cookies for my great Girl Scout co-leaders, Geri, Ginger, Jen and Cate. The weather turned a bit cooler, and that put me in the mood for these warm sweet and spicy gems. My friends deserve a little love, which is what these taste like.
Afterwards they clamored for the recipe, so I dusted off my tripod and my blog to share it with all of you. Thanks for the inspiration, gals!
Ginger Molasses Crinkle Cookies
Adapted from a recipe at Rev. Taylor’s Country Restaurant, formerly of Niwot, Colorado
Ingredients:
1 ½ cups butter, softened
2 cups granulated sugar (plus more for rolling)
½ cup Grandma’s molasses
2 eggs
4 cups all-purpose flour
½ tsp salt
2 tsp baking soda
2 tsp ground ginger
2 tsp ground cinnamon
2 tsp ground cloves
Directions:
Preheat oven to 350 degrees F.
Combine flour, salt, soda and spices in medium bowl. Set aside.
Cream butter and sugar until light and fluffy (three minutes with a stand mixer should do it). Add molasses and continue to mix. Scrape bowl. Add eggs and mix well. Scrape bowl. Add remaining ingredients and mix until blended.
Place a cup or so of sugar into a shallow bowl or plate.
Roll dough into balls approximately 1 ¼ inch in diameter (I use a little cookie scoop for this, but it’s not necessary). Place each ball into the sugar and toss gently to coat.
Place dough balls on cookie sheet that either has been greased or lined with parchment paper.
Bake for 10-12 minutes. Top should appear crinkly and cookie will be slightly browned. Let cool on sheets for 3-5 minutes before removing to cooling rack.
A batch this size makes about 80 cookies, about 2 ½ inches in diameter.
These cookies keep well and make great gifts!
Hey, Janet!
They sound great. It’s raining here and cool and I wish I had a warm molasses cookie right now.
Did Roger tell you we are grandparents now? Berea had a baby boy four and a half months ago. His name is Poplar Jackson Davis.
Laurie
Congratulations, Laurie! Grandchildren will give you lots of baking opportunities, I bet. Give my love to all!
Janet, I’ve genuinely missed your blog and I’m glad you’re back (with the cool weather?), at least for now.
–Marc
Thank you! It’s nice to know I was missed. I genuinely had no idea who all was reading me. Nice to know I had a few “followers.”
Something about the cooler weather that inspires me to cook… You, too?
I go through phases that don’t have to do with the weather particularly, as cooking for one can be a little depressing at times — I’ll try some interesting recipe and then cook unusual things for a while (Asian or Mexican), then do frozen foods (“TV dinners”) for a while. Tonight: fried rice with fresh vegetables from the organic farm nearby at Jay Road just east of the Diagonal — stunningly delish mizuna inspired me!
Janet, Thank you for posting this recipe!! And you’re right, it does appear that mere mortals could make these cookies. 🙂
Charlotte and Chris LOVED their small cookie rations and of course I LOVED the 10 or so I kept for myself.
I already shared this with you, but so your other fans can enjoy: the morning after you gave us the cookies, at the school bus stop Ginger said to me–no “Hi Cate” or “good morning”–it was “DID YOU TASTE THOSE COOKIES?!?!?” My response: “OH. MY. GOSH. THEY ARE AMAZING!”
Can’t wait to give the recipe a try.
Hugs, Cate
BTW I remember Rev Taylor’s in Niwot — that was a great place.
Glad you’re back doing your blog. I love these cookies!
I use my grandmother’s molasses cookie recipe frequently – but am trying this one to change it up a bit! Thanks for posting….
Jen D.