Brown Sugar Crinkle Cookies¾ cup butter, softened
1 cup brown sugar (dark is better)
¼ cup blackstrap molasses
2 ¼ cups flour
2 teaspoon baking soda
2 teaspoons Speculaas Spice (if you don’t have Speculaas use 1 teaspoon cinnamon, 1 teaspoon ginger and ½ teaspoon cloves)
½ teaspoon cinnamon
¼ teaspoon salt
½ cup white sugar mixed with 1 teaspoon Speculaas Spice or ¾ teaspoon cinnamon and ¼ teaspoon ginger or cardamom (for rolling cookies)
In a small bowl whisk together the dry ingredients – flour, baking soda, Speculaas Spice, cinnamon and salt.
In the bowl of a mixer cream together butter and sugar until light and fluffy. Add the molasses and egg, mix until combined. Slowly add in the dry ingredients and mix well.
Scrape the cookie dough into the small bowl, cover and chill for at least 1 hour. Line a plate or baking sheet (aka ¼ sheet pan) with wax or parchment paper. Using a small scoop, portion out dough and roll into 1 inch balls. Roll balls in sugar, place dough balls on lined baking sheet and chill for another 30 minutes or longer.
When ready to bake, preheat oven to 375 degrees. Place 3 inches apart on a parchment covered cookie sheet. Bake for 8 to 10 minutes until cookies are puffed and slightly cracked. Let cool on cookie sheet for 5 minutes before placing on a cooling rack.
Makes approximately 3 ½ dozen cookies.
**Please also try Jill Lightner's wonderful Speculaas cookie recipe in the Seattle Times.