Molasses Crisps

Recipe courtesy Gale Gand,

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Picture of Molasses Crisps Recipe Photo: Molasses Crisps Recipe
Rated 5 stars out of 5
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  • Read 6 Reviews
Total Time:
30 min
Prep
15 min
Cook
15 min
Yield:
3 dozen cookies
Level:
Easy
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Ingredients

Directions

In a mixer, cream together the butter and the sugar until light and fluffy. Scrape down the sides of the bowl with a rubber spatula, then beat the egg. Cream until the mixture is light and lemon-colored. Add the molasses and mix until combined. Scrape down the side of the bowl.

In a separate bowl, stir together the salt, ginger, cinnamon, and baking soda. Add this to the butter mixture and mix until combined. A third at a time, add the flour to the butter mixture and mix just until combined. Wrap in plastic and chill at least 2 hours or overnight.

Preheat the oven to 350 degrees F and lightly grease two baking sheets. Roll the dough into balls 1/2 to 2 inches in diameter (depending on what size you like them) and arrange them in well-spaced rows on the cookie sheets. Bake about 10-12 minutes, just until crisp. The cookies will be thin and flat. Let cool on the baking sheet 2 minutes, then transfer to wire racks. When cool, store in an airtight container.

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Newest Ratings and Reviews

Read all 6 reviews

  • on May 11, 2011

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    A great copycat version of the Pepperidge Farm Molasses cookies that they foolishly discontinued.

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  • on November 24, 2009

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    These cookies were awesome easy to bake and tasty with a nice crunch to them...However the first batch I made was not cooled long enough..I only cooled them for 2 hours and after they baked up they were still soft..So I decided to let the batter cool over night and baked the next day and they were perfect.....

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  • on November 22, 2009

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    I followed the directions but cooled them for the minimum amount of time, 2 hours. There was nothing thin or flat about them after baking even after 15 minutes. They are tasty, but I looked forward to the thin, crispy cookies.

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