Molasses Crinkles
 
Makes about 28 cookies
Ingredients
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • ¼ cup unsulphured molasses
  • ½ teaspoon orange zest
  • 2 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ½ cup turbinado sugar
Instructions
  1. In the bowl of a stand mixer, beat butter, granulated sugar, and vanilla with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, molasses, and zest, beating well.
  2. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined.
  3. Line a rimmed baking sheet pan with parchment paper. Using a 1 ½-tablespoon spring loaded scoop, scoop dough onto prepared pan. Roll dough into 1-inch balls, then roll dough balls in turbinado sugar. Place back on prepared pan. Cover and refrigerate until firm, 4 hours or overnight.
  4. Preheat oven to 350°. Line baking sheets with parchment paper. Place 2 inches apart on prepared pans.
  5. Bake until puffed and set, 10 to 12 minutes. Let cool on pans for 3 minutes. Remove from pans, and let cool completely on wire racks.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/molasses-crinkles/