This recipe is not only a favorite of mine, but of my daughters and all the way up to my grandparents. A span of 80+ years. So I think it’s safe to say, it may become a new favorite to you and yours this holiday season.
Every Christmas season, I make these and send them packed in a festive tin to both sets of my grandparents who all live on the Western Slope of Colorado. They are well received each and every year.
It was my mom who first sampled these cookies, long ago (1975!) while living in Pocatello, Idaho. A woman by the name of Linda Norrie had baked the cookies for a little snack and my mom said she had never tried anything quite like them. Linda passed the recipe along to my mom, which she still has — now very old and tattered. My mom made a slight alteration by cutting the sugar, and then I began adding vanilla about a decade ago.
I think these cookies play favorites to so many because of their warming flavors of molasses, cinnamon and ginger AND because the texture is so perfect. Crispy on the outside and so chewy inside. Did I mention they are so easy to make? And even if you don’t have the all-powerful KitchenAid Mixer, I have made these several times by hand. You just need those muscles and a big wooden spoon!
Sugar Molasses Crinkle Cookies
recipe given by Linda Norrie (Pocatello, Idaho from 1975)
Note: fresh spices and good quality molasses are key ingredients. Now is a good time to replace that ol’ ginger from last year’s holiday baking. Also, you can try using black treacle instead of molasses (but be sure to decrease the flour by 1/2 cup) for a nuttier flavor. Makes 4 dozen.
- 1 c oil (I use regular olive oil)
- 1 and 1/2 c sugar
- 2 eggs
- 1/2 c molasses
- 1 tsp. vanilla
- 4 c flour
- 2 tsp. cinnamon (I use Ceylon)
- 2 tsp. ground ginger
- 1 tsp. salt
- 4 tsp. baking soda (slightly decreased at high altitude)
- 1/2 cup sugar for dipping
- Preheat oven to 350° F.
- In a KitchenAid Mixer with the paddle attachment (or by hand), mix oil and sugar. Add eggs and beat well. Stir in molasses and vanilla.
- In a medium bowl, sift dry ingredients together and add them a little at a time while mixing to the molasses mixture until well combined.
- Scoop and roll small balls (about 1 Tbsp.) and dip to cover top half in sugar. Have fun here — sugar in different textures and colors really make them festive!
- Bake at 350° F on an ungreased cookie sheet for 9 minutes. They will be puffed and appear soft. Allow to cool 5 minutes on the baking sheet before transferring to clean kitchen towels or paper towels to finish cooling. They will become crispy as they cool.
- Store in an airtight container. These do freeze well, if you want to stockpile for the holidays!