We took our molasses cookies to the MN State Fair this year as a part of a cooking demonstration we gave to highlight the versatility of our Pure Cricket Powder. And let me tell you -- wow -- these cookies were more popular than we ever imagined! We gave out over 1500 samples and didn't hear a single grumble or even constructive feedback.
The people have spoken, and here's the recipe. Enjoy!
Molasses Cricket Cookies
Rated 2.0 stars by 1 users
Category
Cookies
Servings
30
Prep Time
60 minutes
Cook Time
15 minutes
Molasses cookies, packed with ginger and clove and butter, are a fantastic vehicle for cricket powder. With warm baking spices and a chewy texture, they're an easy crowd pleaser. And though we like to rest the dough overnight, you don't technically have to. So you can whip them up pretty quickly and have the whole house smelling like autumn in 60 minutes or less.
Author:
Chef Claire
Ingredients
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1 ½ cup room-temperature unsalted butter
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2 cups white sugar
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½ cup dark molasses (use blackstrap molasses if you prefer a stronger molasses flavor)
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2 large eggs, room temperature
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4 cups all-purpose flour
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½ cup Pure Cricket Powder
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2 tablespoons ground ginger
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2 teaspoons ground cloves
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2 teaspoons baking soda
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2 teaspoons cinnamon
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1 teaspoon salt
Cream Together First
Wet Ingredients
Dry Ingredients
Directions
Preheat oven to 350 degrees.
Using a stand mixer, cream the room-temp butter and sugar for 5 - 7 minutes until light and fluffy.
While you’re waiting for the butter/sugar to cream, combine all the wet ingredients into a small bowl or liquid measuring cup.
Combine the dry ingredients into a large mixing bowl.
Once the butter/sugar is creamed, drizzle in the wet ingredients while the mixer is running on med/low. Mix until combined.
Slowly spoon the dry ingredients in to the bowl while running on low. You may need to power the mixer up to medium once the dough becomes thicker. Mix until combined.
At this point, the dough will be ready, but very sticky. You can start forming it into balls if you’re baking immediately. If we have the time, we let it sit overnight in the fridge. It’s easier to work with chilled dough when you’re rolling it out.
Form the dough into golf ball-sized balls and place on a cookie sheet lined with parchment paper.
Bake for 12 - 15 minutes until the tops are beginning to crack and you can see the bottoms pull away from the sheet pan ever so slightly.
Recipe Note
Here are a few different things we play around with when we make these:
- Use blackstrap molasses for greater flavor.
- Press the dough balls into a bowl filled with turbinado or demerara sugar before you place them (sugar side up) on the cookie sheet. The extra sweetness and crunch is tasty, and we like the way the sugar crystals look on the finished product (see the picture we included?). Baking time remains the same.
- Roll the dough balls about one-third as big. It's fun to make smaller wafer-sized cookies to put on top of a bowl of vanilla ice cream. When we make the blackstrap molasses version, we'll usually make smaller cookies. Cooking time cuts almost in half.
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