These are my absolute favorite cookie. My college roommate made them once for me and I was hooked -- I had to have her recipe. Her original recipe is wonderful, but this year, I decided to try making them a bit healthier, by using whole wheat.
No one will ever know these are made with 100% whole wheat flour. Truly. They are still soft and chewy and packed full of flavor.
Whole Wheat Molasses Crinkles - Adapted from Kim
{Print Recipe}
Makes 4 dozen cookies
3/4 C butter
3/4 C brown sugar, packed
1 egg
1/4 C molasses, heaping
1 1/2 C whole wheat flour
1 C white whole wheat flour (you can also use more whole wheat)
2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cloves
1 tsp. cinnamon
1 tsp. ginger
Cream together shortening, sugar, egg, and molasses until creamy.
Sift together flour, soda, salt and spices. Add to the creamed mixture and mix well.*
Heat oven to 350. Roll dough into balls the size of large walnuts. Roll in sugar.
Place 2 inches apart on an ungreased baking sheet.
Bake about 10 minutes, just until set, but not hard.
Remove from the cookie sheet and cool on a wire wrack.
Store in an airtight container.
And, hide it ;)
*You may wish to chill the dough for about 15 minutes before forming the cookies. We've done it both ways, and chilled dough is much easier to work with!
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