Friday, November 20, 2009
Whole Wheat Molasses Crinkles
These are my absolute favorite cookie. My college roommate made them once for me and I was hooked -- I had to have her recipe. Her original recipe is wonderful, but this year, I decided to try making them a bit healthier, by using whole wheat.
No one will ever know these are made with 100% whole wheat flour. Truly. They are still soft and chewy and packed full of flavor.
Whole Wheat Molasses Crinkles - Adapted from Kim
Makes 4 dozen cookies
3/4 C butter
3/4 C brown sugar, packed
1/4 C molasses, heaping
1 1/2 C whole wheat flour
1 C white whole wheat flour (you can also use more whole wheat)
2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cloves
1 tsp. cinnamon
1 tsp. ginger
Cream together shortening, sugar, egg, and molasses until creamy.
Sift together flour, soda, salt and spices. Add to the creamed mixture and mix well.*
Heat oven to 350. Roll dough into balls the size of large walnuts. Roll in sugar.
Place 2 inches apart on an ungreased baking sheet.
Bake about 10 minutes, just until set, but not hard.
Remove from the cookie sheet and cool on a wire wrack.
Store in an airtight container.
And, hide it ;)
*You may wish to chill the dough for about 15 minutes before forming the cookies. We've done it both ways, and chilled dough is much easier to work with!
This post is linked to:
Grocery Cart Challenge
What did you Bake Today?
Slightly Indulgent Tuesdays
Tasty Tuesday Bloghop
Tasty Tuesday Parade of Foods