Crackle Top Molasses Cookies

I am not sure why I am obsessed with this, but I absolutely melt in front of a cookie with a crackle top. Only a few varieties of cookies bake with a crackle top, and I have begun to think I should develop a repertoire devoted to such. I just love it. If you have a cookie recipe that bakes with a crackle top, would you please feed my obsession and share your recipe with me? I will be forever gratefully obsessed.

Molasses and the fall weather go hand in hand. Blackstrap molasses touts quite a healthy resume with its bulk of Iron and Calcium. The sweeter molasses, plain old unsulphured molasses, has less of the minerals but packs a tasty punch. Though most recipes tell you to never bake with Blackstrap because of the strong flavor, I disagree. Many loaves of gingerbread around these parts have been made with Blackstrap, and I must say they taste rather perfect. Though I recommend unsulphured in this recipe, for many other recipes I would say either variety is fine.

Each chewy bite begs for a mug of hot apple cider or to be dunked in a big glass of milk. I think you should start baking.

Crackle Top Molasses Cookies makes 30

These cookies are incredibly chewy and perfect for dunking. I have made the recipe with 1/2 cup molasses and only 2 cups of flour and they are a bit lighter in texture. This way is delicious but if you find them too chewy for your taste, experiment with 1/2 cup molasses and 2 cups of flour. enjoy



1/2 cup butter unsalted, softened

1 cup packed dark brown sugar

1/2 cup white sugar (plus 2 tablespoons for dipping)

3/4 cup molasses (not blackstrap)

1 egg

2 1/2 cups all purpose flour

2 teaspoons baking soda

2 teaspoons ground ginger

1 teaspoon ground clove

1 teaspoon cinnamon

1/2 teaspoon salt

1. Heat oven to 350. Cream butter with sugars and molasses. Beat in the egg

2. Combine dry ingredients in another bowl. Stir dry ingredients into the creamed butter

3. Shape dough into small golf ball portions and dip each top into white sugar as seen in photo above

4. Bake on lined baking sheet at 350 for 12 minutes. Because of the extra molasses in this recipe make sure the cookies are not too gooey when you pull them from the oven. enjoy!