The "crackly" texture of those brown sugar cookies comes from dipping the balls of cookie dough in granulated sugar before baking.
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup firmly packed brown sugar
1/4 cup stick margarine, softened
2 tablespoons molasses
1 large egg white
1/4 cup granulated sugar
How to Make It
Combine first 6 ingredients in a bowl, and stir well. Set aside. Place brown sugar, margarine, molasses, and egg white in a food processor, and process until blended. Add dry ingredients to food processor, and process until blended, scraping sides of processor bowl once. Gently press mixture into a ball; wrap in plastic wrap. Chill 2 hours.
Preheat oven to 375°.
Shape dough into 40 (3/4-inch) balls. Place granulated sugar in a bowl. Dip balls in cold water; shake to remove excess moisture. Roll wet balls in sugar. Place 3 inches apart on a baking sheet. Bake at 375° for 10 minutes. Remove from pan; let cool on a wire rack.
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Not sure if I did something wrong, but these were not nearly as soft as I expected. Once cooled they were crunchy & dry. I wanted a cakey soft cookie. My hubby liked them but not sre if I'd try to make again.
I LOVE this recipe! I always double it and we normally replace some of the flour with whole wheat pastry flour (about half) and about 1/4 cup of the flour with ground flax seeds to boost omegas and fiber content. My husband gobbles these up. I even make a triple batch, froze the dough and traveled to canada to share them with my friends up there! We had fresh baked cookies hot from the over after dinner the first night. They loved them too! We've added chopped cherries and crystalized ginger at times.
These cookies are delicious and easy to make! I made half the batch without dunking the cookies in water before rolling in sugar and half with... I HIGHLY RECOMMEND skipping the water. Those cookies were flat and not as pretty.
I used my stand mixer rather than a food processor. Anyone know what's the dif? I replaced the egg white with dried powdered egg white and that worked fine. Also I used sanding sugar for rolling rather than granulated sugar. They turned out great. I'm sure I'll make them again. I wouldn't double the spices as others suggested, I thought they were spicy enough as is.
These were very good cookies. I was looking for a recipe to replicate the molasses cookies at a local bake shop, and the flavor of these was very close, but my texture was off. The cookies spread too much and the dough was very sticky. I did use a whole egg instead of egg white and my butter melted a bit more than it should have so this might be my problem. I added heaping measurements for each of the spices and definitely will keep it that way for future batches. I look forward to making these again soon. Also I was only able to get 33 cookies out of this recipe.
3 star rating based on difficulty making the batter. You absolutely need a decent sized food processor. I burned up my magic bullet and blender. Also, did anyone manage to get 40 balls?? I got 23. Taste and over all out come is a five star! Definitely agree to double the spices! Nummy!
The flavor of these cookies is absolutely outstanding -- I did take the advice of another reader and doubled the spices. The only reason I'm not giving them five stars is that my cookies didn't spread at all -- they stayed pretty round, and look more like ginger nuts. They were done, and the texture of the cookies is not bad, but because they didn't spread, there is too much sugar clumped on top. I don't want to give up on these cookies -- does anyone have any suggestions for me? I found the dough easy to handle and followed all the directions re sugar and water...
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