Molasses Crinkle Sandwiches

By Julie Van Rosendaal on December 24, 2011
It’s funny how when you ask someone what their favorite cookie is, the answer is generally chocolate chip or peanut butter, yet every time I pull out a batch of these everyone says it’s their favorite kind. If you like, use ¼ cup canola oil instead of the combination of butter and oil. Make sure you don’t overbake them; they need to stay chewy.


1/2 cup butter, at room temperature
1/4 cup dark molasses
1 cup packed brown sugar
1 large egg
1 tsp. vanilla
2 cups all-purpose flour
2 tsp. baking soda
1 tbsp. cinnamon
1 1/2 tsp. ground ginger
1/2 tsp. ground allspice
1/4 tsp. salt
extra sugar, for rolling
vanilla or cream cheese frosting, for filling (optional)


Preheat oven to 350°F.

In a large bowl, combine the butter, molasses, brown sugar, egg and vanilla. Stir until well blended and smooth.

In a medium bowl, stir together the flour, baking soda, cinnamon, ginger, allspice and salt; add to the molasses mixture and stir by hand just until you have a soft dough.

Roll dough into 1”–1 1/2” balls and roll the balls in sugar to coat. Place about 2” apart on a cookie sheet that has been sprayed with nonstick spray.

Bake for 12–14 minutes, until just set around the edges. Transfer to a wire rack to cool or serve warm. Once cooled, spread half the cookies with frosting and top with a second cookie, if you'd like to make sandwiches. Store extras in an airtight container or freeze.

Makes 2 dozen cookies, or 1 dozen sandwiches.

By Julie Van Rosendaal| December 24, 2011

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