When the weather starts to cool off, I love to put in some baking time. Okay, I like to bake anytime, but especially enjoy it when it’s chilly. Here’s my recipe for Crackle-top Molasses Ginger Cookies. I got it from a friend’s mom many years ago.
Crackle-Top Molasses Ginger Cookies
- 2/3 cup vegetable oil
- 1 cup sugar
- 1 egg
- 1/4 cup molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 tablespoon ginger
- 2-4 tablespoons sugar
Blend the oil and sugar together well. Stir in the egg and molasses.
The oil and sugar blended, then with the molasses and egg.
Add the dry ingredients and mix until the dough forms a ball. If the dough is sticky, add up to 1/4 cup additional flour to make a firm dough.
Shape into 1 inch balls. Roll top in sugar. Bake on an un-greased cookie sheet at 350 degrees for 12 minutes.
These cookies freeze well, so they are nice to bake ahead for events. When I am making them for Walt and I to enjoy, I just put them in a bag and pull out a few at time from the freezer.
The recipe was originally made for a food processor, which I imagine would work well. I’ve never tried it that way, even though I own one.
A tip for measuring sticky liquids
If you need to measure sticky ingredients like molasses, honey, or syrup, here’s a hint I learned some time ago. If there is some oil, shortening, or butter in the recipe, use the measuring cup to measure that first. The sticky ingredients will slide right out.
Sherrey
Looking so yummy!