Molasses Crinkles

It is almost the end of October and still the days are so hot as to drive me indoors during the middle of the day.  While this (what seems like abnormally hot) weather has been a near miracle for all the summer plants I started from seed in August, it does make for quite the shock when Christmas rolls around at just about the same time that my East Coast trained brain thinks it’s the beginning of Autumn.  So this year I’m flexing my holiday muscles by pulling out the molasses and pumpkin spice flavors ahead of schedule, starting with a recipe for molasses crinkle cookies from my Great Great Aunt given to me by my Grandma.

Aunt Madge’s Molasses Crinkles
1 cup brown sugar
1 egg
3/4 cup butter (1 1/2 sticks), at room temperature
4 tablespoons molasses
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
2 1/4 cups flour
2 teaspoons baking soda
Pinch of salt

The original instructions are as follows: “Drop by teaspoonsful on greased baking sheet.  Bake in a moderate oven.”  In case this isn’t quite enough direction, start by preheating the oven to 350 degrees F.  Cream the butter with the sugar and molasses, and then add the egg and mix it in.  Combine the dry ingredients (spices, flour, baking soda, and salt) in a separate bowl or on top of the wets, and mix the wet and the dry to combine.  Now drop the cookie dough in teaspoonsful on a cookie sheet lined with parchment paper (or greased, if you prefer) and bake the cookies for 8-10 minutes depending on their size.  Eat with a mug of cold milk and think happy holiday thoughts.

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