Molasses Crinkles

It has been forever since my last post, that is what I get for taking 18 credit hours at college and having a part time job. Finally, school is over (at least for the summer) and I have been itching to get back in the kitchen.

I have been reading Joanne Fluke novels. They revolve around a baker who solves murder mysteries. Sounds awesome right? The best part is that she gives you recipes throughout the book. I have only tried two recipes, but so far they both have been amazing. The Molasses Crackles come from her book the Strawberry Shortcake Mystery. Don't worry, I will hopefully be adding the strawberry shortcake recipe soon.

These cookies came out of the oven perfect. They were nice and golden, chewy, and sparkling with sugar. They have a very mild taste, kinda like a ginger cookie minus the ginger. My boyfriend described them as tasting similar to a graham cracker or a teddy graham.

These cookies are best fresh from the oven. By the second day they are still delicious, but they loose some of the softness and chewiness. Next time I make these, I am going to amp up the spices a bit. They were just a bit too mild for my taste.

Molasses Crinkles
*I cut this recipe in half and ended up with just shy of 2 dozen cookies.

1 1/2 cups melted butter (3 sticks)
2 cups white sugar
1/2 cup molasses
2 eggs
4 teaspoons baking soda
1 teaspoon salt
3 teaspoons cinnamon

1 teaspoon nutmeg

4 cups of flour

extra sugar for rolling dough in

Melt butter in a large microwave-safe bowl. Stir in sugar and molasses. Add eggs, baking soda, salt, cinnamon, and nutmeg, stirring after each addition. Add flour one cup full at a time. The dough will be quite stiff and glossy.

Cover and refrigerate for at least 2 hours or overnight.

Preheat oven to 350 degrees.

Roll chilled dough into walnut-sized balls (this may seem like a big size, but they form the perfect sized cookie). Put some sugar in a small bowl and roll the balls in it. Placed dough balls on a greased baking sheet (6 to a sheet) and press them down with the back of a spatula (or turner). ---Just a little, not too much!---

Bake for 8-10 minutes. They will flatten out all by themselves. Let cool for 2 minutes on the cookies sheet and then move to a wire rack to finish cooling.

*My boyfriend sampling*