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Maple Molasses Crinkle Cookie

A Vermont spin on the classic molasses crinkle cookie.

Perfect texture on the outside, soft on the inside, we don't reserve these for the holiday season. These are a year-round resident in our cookie jar.

 



Note: part of the 'Vermont spin' is not only the incorporation of JEM Maple for flavoring but also the inclusion of King Arthur Flour's white whole wheat flour.

We loved the texture and color that this flour created but if you don't have access to it, go ahead and use 3 cups of unbleached all-purpose.






Ingredients:

1 1/2 cups unbleached all-purpose flour

1 1/2 cups King Arthur white whole wheat flour

3/4 cup dark brown sugar, packed

3/4 teaspoon baking soda

1 tablespoon ground cinnamon

1 tablespoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

12 tablespoons (1 1/2 sticks) unsalted butter, softened, but still cool, cut into 1/2-inch cubes

1/2 cup molasses

1/4 cup of JEM Reserve Maple Syrup

2 tablespoons milk

1/2 cup (100 g) granulated sugar

1/2 cup (60 g) confectioners’ sugar


Instructions:


With an electric mixer (either hand or stand) stir together the flour, brown sugar, baking soda, cinnamon, ginger, cloves and salt at low speed until combined, about 20 seconds.


Stop the mixer and add the butter pieces. Mix at medium-low speed until the mixture is sandy and resembles fine meal, about 1 1/2 minutes.


Reduce the speed to low and, with the mixer running, gradually add the molasses, maple syrup, and milk. Mix until the dough is evenly moistened, about 20 seconds. Increase the speed to medium and mix until thoroughly combined, about 10 seconds.


Scrape the dough onto a work surface; divide it in half. Working with one portion at a time, shape the dough into two round disks.* Cover them in plastic wrap and freeze until firm, 20 to 30 minutes. Alternatively, refrigerate the dough 2 hours or overnight.


Preheat the oven to 350° F. Line the two baking sheets with parchment paper.


Take the cookie dough out of the fridge and scoop a heaping tablespoon full of dough. Roll dough into a ball and be careful not to overwork the dough as it will lose its chill and get too warm.

Roll each dough ball in the granulated sugar until coated. Transfer ball to confectioners’ sugar and roll again until coated evenly. Place the coated dough balls 1-inch apart from each other on the prepared baking sheet.

Bake the cookies until set in the centers, 12 minutes. Do not over bake. Cool the cookies on the sheets 2 minutes, then remove the cookies to a wire rack to cool to room temperature. Store gingerbread crinkle cookies in an airtight container at room temperature for up to a week.


* Recommendation: If you have space, pre-ball the dough and store on parchment paper and a cookie sheet, covered in plastic wrap. This is easier, IMHO, than working with super cold dough and lessens the chance of the dough getting over worked and warm before getting baked!






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