These molasses cookies are full of flavor and have a perfect crackle top. They’re easy to make and are a great holiday cookie!
- -1 cup (2 sticks) butter, softened
- -1 cup granulated sugar
- -1 egg
- -1/4 cup molasses
- -2 cups all-purpose flour
- -2 teaspoons baking soda
- -1 teaspoon ground cinnamon
- -1 teaspoon ground ginger
- -(optional: 1/4 teaspoon ground cloves)
- *for the crackle topping*
- – ⅓ cup granulated sugar
- – 1 teaspoon ground cinnamon
1. Preheat oven to 350 degrees F (180 degrees C).
2. In a large bowl mix oil and 1 cup of sugar. Add egg, beat well. Stir in molasses, 2 cups flour, baking soda and spices. If necessary, add more flour to make a firm dough.
3. Shape dough into 1 1/4 inch balls. Roll in 1/3 cup sugar. Place 3 inches apart on an ungreased baking sheet 4 Bake 12 to 14 minutes or until tops crack remove from baking sheet and cool on rack
- Serving size: 1 cookie
- Calories: 170
- Total fat: 8 g
- Saturated fat: 4.5 g
- Trans fat: 0 g
- Cholesterol: 20 mg
- Sodium: 190 mg
- Total carbohydrate: 23 g
- Dietary fiber: 0 g
- Sugars: 13 g
Why don’t my molasses cookies crack?
There are several reasons why molasses cookies might not crack during baking. One reason could be that the baking soda is old and has lost its leavening power. Another possibility is that the butter was not creamed long enough to create pockets of air to assist in the rising of the dough. A third possibility is that the dough was over-mixed and developed gluten, which made it tough and less likely to crack during baking.
If you want your molasses cookies to develop cracks, make sure you use fresh baking soda and cream the butter until it is light and fluffy. Be careful not to over-mix the dough, as this will make it tough and less likely to crack during baking.
What causes gingerbread cookies to crack?
Gingerbread cookies are a holiday favorite, but they can be tricky to make. One common problem is that the cookies crack when they’re baked. There are a few different reasons this can happen.
One reason is that the dough is too dry. If you add too much flour when you’re rolling out the dough, it can absorb moisture from the dough and make it dry and crumbly. This will cause the cookies to crack when they bake. The experts at King Arthur Baking advise against using too much additional flour for rolling; just use enough to keep the dough from sticking to your work surface and hands.
Another reason gingerbread cookies might crack is if they’re baked for too long. Gingerbread should be baked until it’s firm but still moist in the center; if you bake it until it’s hard all the way through, it will be more likely to crack. So watch closely as your gingerbread bakes, and take it out of the oven as soon as it looks done.
Finally, gingerbread cookies can also crack if they cool too quickly after baking. When hot cookies are placed on a cold surface (such as a metal cookie sheet), their sudden change in temperature can cause them to contract and crack. To avoid this, let your gingerbread cool on the cookie sheet for a few minutes before transferring them to a wire rack or another surface to finish cooling completely.
How do you make crinkles with molasses?
To make crinkles with molasses, you will need to mix shortening, brown sugar, molasses and egg thoroughly in a large bowl. Then stir in the remaining ingredients except granulated sugar. Cover and refrigerate the mixture for at least 2 hours.
When you’re ready to bake, heat the oven to 375°F and grease a cookie sheet. Place spoonfuls of batter on the sheet, leaving room for them to spread out. Bake for 10 to 12 minutes or just until set but not hard.
Why did my molasses cookies not crack?
There are several reasons why molasses cookies might not crack. One possibility is that the baking soda is old and has lost its leavening power. Another possibility is that the butter was not creamed long enough to create pockets of air to assist in the baking process. A third possibility is that the dough was over-mixed and developed gluten, which made it tough and less likely to crack during baking.
If you want your molasses cookies to develop cracks, be sure to use fresh baking soda and cream the butter until it is light and fluffy. Be careful not to over-mix the dough, as this will result in a tougher cookie that is less likely to crack during baking.
What makes molasses cookies crack on top?
Molasses cookies are a popular holiday treat, but they can be tricky to make. One common problem is that the cookies crack on top. There are a few things that can cause this:
The oven might not be hot enough. If the oven isn’t hot enough, the cookies won’t set properly and will crack as they cool.
The dough might be too wet. If the dough is too wet, it will spread out as it bakes and again, will cracked as it cools. Make sure to use a light hand when adding molasses or other wet ingredients to the dough.
You might not have used enough flour. This is similar to the previous point – if there’s not enough flour in the dough, it will be too sticky and will spread out while baking, leading to cracks. Again, make sure you measure your ingredients carefully before mixing everything together.