Here is a simple recipe to make your own Crackle Top Molasses Cookies. You might even want to call them a copycat gingersnap cookie, but these taste better!
Where a Gingersnap cookies might be crisp and crunchy, the texture can sometimes be hard. These cookies are crisp and crunchy as well as light and airy. They almost turn to powder while eating them but they have that gingersnap flavor. There aren’t many things I use molasses for in our household but this cookie recipe is definitely why I keep it in the cupboard at all times.
2/3 cup vegetable oil
1 cup white sugar
¼ cup molasses
2-2 ¼ cups all-purpose flour
2 tsp. baking soda
1 tsp ground cinnamon
1 tsp. ground ginger
About 1/3 cup white sugar for rolling dough in
Preheat the oven to 350F while you make the batter.
In a small bowl combine 2 cups of the flour, baking soda, cinnamon and ground ginger. Set aside.
Combine the oil and sugar in a large bowl. Add the egg, beating until well combined. Stir in the molasses.
*tip: If you use the same measuring cup that you used for the oil the molasses will slip right out easily and the measuring cup will be a snap to clean.
Stir the dry ingredients in to the batter.
You do want a fairly stiff dough so use the other ¼ flour if necessary.
A large melon baller works wonderful for scooping cookies. You want the balls to be about 1- 1 ¼ inch around.
Once you have scooped a dozen out roll each one into a smooth ball and roll in the 1/3 cup of white sugar.
Place on cookie sheet at least 2 inches apart. The cookies will spread and flatten.
I used a 15×18 jelly roll pan and only put a dozen on it at a time.
Bake cookies for 12/14 minutes or until golden brown and the tops have cracked. Place cookies on wire rack to cool.
*tip: I scoop all the cookies at one time, but only roll them into balls and in the sugar right before placing them on a cooled cookie sheet. If you let the dough sit on the cookie sheet for too long it will start to settle and that could affect your baking times. Keep an eye on the first batch and adjust the timing to how your oven cooks.
The cookies will seem soft but will crisp right up as they cool. Store cooled cookies in an airtight container.
These are a great lunchbox addition, and they travel well. Try crushing the cookies and serve them on top of ice cream. Use these cookies to make ice cream sandwiches; the cookie will soften a bit if frozen.