Molasses Crinkles Cookies

Molasses Crinkles

Diana Rattray

Ratings (15)
  • Total: 2 hrs 11 mins
  • Prep: 2 hrs
  • Cook: 11 mins
  • Yield: 42 servings
Nutritional Guidelines (per serving)
86 Calories
5g Fat
11g Carbs
1g Protein
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Nutrition Facts
Servings: 42 servings
Amount per serving
Calories 86
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 7%
Cholesterol 23mg 8%
Sodium 104mg 5%
Total Carbohydrate 11g 4%
Dietary Fiber 0g 1%
Protein 1g
Calcium 17mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Larger grained decorator's sugar makes these cookies even prettier, but everyday granulated sugar works as well. These are great cookies to bake for the holidays or a lunchbox treat.

Choose light or dark molasses for these cookies. Blackstrap molasses will produce darker cookies, and they will be a bit stronger in flavor and slightly less sweet.

Ingredients

  • 3/4 cup shortening
  • 1 cup packed light brown sugar
  • 1/4 cup molasses
  • 1 large egg
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar (or larger-grained decorator's sugar)

Steps to Make It

  1. In a mixing bowl with an electric mixer, beat the shortening and brown sugar until smooth; beat in molasses and egg until well blended.

  2. In another bowl, combine the flour, soda, cinnamon, ginger, cloves, and salt; stir to blend the dry ingredients.

  3. Add to the dry ingredients to the first mixture and stir until thoroughly blended.

  4. Cover the bowl and refrigerate the cookie dough for 1 1/2 to 2 hours, or until thoroughly chilled.

  5. Heat oven to 375 F.

  6. Grease cookie sheets or line them with parchment paper or silicone baking mats.

  7. Add about 1/2 cup of granulated sugar to a small bowl. Have a bowl of water nearby, along with a flat-bottomed cup or glass.

  8. Form dough into 1-inch balls.

  9. Dip the top of the balls into the sugar, then place, sugar side up, on the baking sheet. Leave about 2 to 3 inches between balls.

  10. Dip the flat-bottomed cup or glass lightly in the bowl of water. Gently press the top of each cookie with the wet bottom of the glass or cup to moisten lightly. There's no need to flatten the balls; the cookies will spread while baking.

  11. Bake for 10 to 11 minutes, until cookies, are set.

  12. Let cool for about 1 minute on the cookie sheet.

  13. Remove the cookies to racks to cool completely.