Today is the day for the Great Food Blogger Cookie Swap. Food bloggers around the world are flooding the internet today with cookie recipes. Earlier in the month we were each matched with three other bloggers that we sent a dozen of our cookies to and today we get to share our recipes!
I had so much fun participating this year! Not only was it fun to receive other’s cookies, but also to connect with other blogger. It turns out that Laura, from Main Line Feast who I sent cookies to, actually works in the same office park as I do. Isn’t that crazy!?!?!
For the cookie swap, I made Molasses Crinkle Cookies. They’re a classic in my family and we made many, many batches over the years. I’m going to admit, I don’t specifically like crispy cookies. I love the flavors of gingersnaps, but the crunch is not my favorite. These Molasses Crinkle Cookies have all the same molasses, gingery flavor while still being thick, soft and chewy.
- 1 cup butter, softened
- 1 cup dark brown sugar
- 1 egg
- 1/4 cup molasses
- 1/2 cup nonfat dry milk powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 2 and 1/4 cups all-purpose flour
- 1/4 cup wheat germ
Cream butter and brown sugar until fluffy. Beat in egg. Stir in molasses and dry milk.
In a separate bowl, combine the baking soda, salt, cinnamon, cloves, ginger, flour and wheat germ. Add the dry ingredients to the wet and stir until combined.
Roll the dough into 1 inch balls and roll them in granulated sugar. Chill them in the refrigerator for 2 hours. Preheat oven to 375 F. Place the chilled dough balls on a greased cookie sheet. Bake for 11-12 minutes or until slightly brown around the edges. Do not over bake.
Nutrition Information:Yield: 36 Serving Size: 1 cookie
Amount Per Serving: Calories: 83 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 19mg Sodium: 179mg Carbohydrates: 8g Fiber: 0g Sugar: 7g Protein: 1g
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