Molasses Crinkle Cookie Recipe
Calorie wise but full on flavour from Julie Van Rosendaal
A perennial favourite, molasses crinkle cookies never tasted so good, thanks to baker Julie Van Rosendaal's timeless recipe.
Some people adore molasses crinkle cookies saying it’s their “ultimate comfort cookie.” Others, as One Smart Cookie cookbook author Julie Van Rosendaal notes, answer with another cookie or two in mind UNTIL they try her version!
“Its funny how when you ask someone what their favorite cookie is, the answer is generally chocolate chip or peanut butter, yet every time I pull out a batch of these everyone says it’s their favorite kind,” says Van Rosendaal. And no wonder- chewy, rich-tasting, and perfect with a glass of icy cold milk, a cup of hot coffee or soothing tea, this cookie satisfies on many levels.
For yours truly, memories of a childhood field trip bring back the first bite of a molasses cookie and how the ginger, allspice and molasses combination produced instant cookie euphoria. In this version, Julie’s cut some of the calories so you and any “kid” in your family can enjoy these without the guilt trip! Of course, for chocolate chip or peanut butter die-hards, Julie offers a number of palate-pleasing recipes that are sure to fit the bill- in the form of cookies, squares and bars. For chocaholics, click here to take a gander at Julie's low in fat but full in flavour Chocolate, Pecan and Olive Oil Wafer cookies. You won't be sorry you did!
Julie’s Molasses Crinkle making TIP: Make sure you don’t overbake them; they need to stay chewy.
Molasses Crinkles Recipe
Ingredients:
- 2 Tbsp. butter or non-hydrogenated margarine, softened
- 2 Tbsp. canola oil
- 1/3 cup dark molasses
- 1 cup packed brown sugar
- 1 large egg
- 2 tsp. vanilla
- 2 cups all-purpose flour
- 2 tsp. baking soda
- 1 Tbsp. cinnamon
- 1 1/2 tsp. ground ginger
- 1/2 tsp. ground allspice
- 1/4 tsp. salt
- extra sugar, for rolling
Method:
- Preheat oven to 350°F.
- In a large bowl, combine the oil, butter, molasses, brown sugar, egg and vanilla. Stir until well blended and smooth.
- In a medium bowl, stir together the flour, baking soda, cinnamon, ginger, allspice and salt; add to the molasses mixture and stir by hand just until you have a soft dough.
- Roll dough into 1”–1 1/2” balls and roll the balls in sugar to coat. Place about 2” apart on a cookie sheet that has been sprayed with nonstick spray.
- Bake for 12–14 minutes, until just set around the edges. Transfer to a wire rack to cool or serve warm. Store extras in an airtight container or freeze.
Makes 20 cookies.
Per Cookie: 134 calories, 2.9 g fat (0.9 g saturated fat, 1.2 g monounsaturated fat, 0.5 g polyunsaturated fat), 25.5 g carbohydrates, 14 mg cholesterol, 1.6 g protein, 0.5 g fiber. 19% calories from fat
