Molasses Crinkle Cookies

It's starting to feel like fall around here. 

The leaves on our tree are starting to change colors. 

The days have been cool and overcast. 

So clearly it is time to start fall baking. And what better place to start than with these chewy molasses cookies from Martha Stewart's cookie cookbook. They have that fantastic gingersnap taste but have crisp edges and a chewy interior. They are marvelous. Enjoy them with a cup of tea or coffee and they somehow get even better...but dunk them in a glass of milk, and I'm in heaven. Seriously.

If it's a chilly, gray day where you are try some of these simple cookies to warm up your day.

Molasses Crinkle Cookies

adapted from Martha Stewart's COOKIES

makes about 3 dozen

1/2 cup butter, softened

1 cup packed light brown sugar

1/2 cup granulated sugar, plus more for rolling

2 large eggs

1/2 cup molasses

2 Tbsp. vegetable oil

2 cups flour

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. ginger

1 tsp. allspice

1/2 tsp. kosher salt

Beat together butter and sugars on medium speed until smooth, about 3 minutes. Add eggs, one at a time, mixing well after each addition. Beat in molasses and oil. 

Whisk together dry ingredients. Reduce mixer speed to low and gradually add flour mixture. Cover and refrigerate for 1 hour (or up to 24) until firm. 

Preheat oven to 325. Shape dough* into 1 inch balls and roll in additional sugar. Place 3 inches apart on a silicon lined baking sheet. Bake for 15-17 minutes, until edges are set but centers are still firm. Let cool for 5 minutes before transferring to wire racks to cool completely.

*If dough becomes too soft to handle during this process, put it in the freezer for 10-15 minutes before forming cookies.