Molasses Crinkles
This cookie has a perfect mix of spices that give it a burst of flavor. Baked to perfection, it is crisp on the outside and soft on the inside, not to mention covered in beautiful cracks. I dare you to eat just one!
Servings 3 dozen
Ingredients
- ¾ cup shortening
- 1 cup brown sugar, packed
- 1 egg
- ¼ cup molasses
- 2¼ cups flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ½ cup granulated sugar, for dipping cookies
Instructions
- In a standing mixer, cream together shortening, brown sugar, egg, and molasses thoroughly.
- In a separate bowl, mix the flour, baking soda, salt, cloves, cinnamon, and ginger until evenly incorporated.
- Add the dry ingredients to the wet and mix until just combined. Do not over-mix.
- Cover with plastic wrap and place in the refrigerator to chill. Chill for at least 2 hours, but it can be refrigerated overnight.
- Preheat the oven to 375°F. Prepare baking sheets by lining them with silicone mats or parchment paper.
- Roll dough into 1-inch balls. Roll the cookie in the granulated sugar.
- Place dough balls on prepared baking sheets. Dip two fingers in a small bowl of water and touch the top of each cookie.
- Bake for 10-12 minutes (or until cookies are golden brown and nicely cracked on top but still soft in the center). I find 11 minutes is the perfect amount with my oven.
- Allow the cookies to rest on the baking sheet for 2 minutes, then remove to a cooling rack to completely cool.
- Allow the baking sheet to return to room temperature before adding more dough. For a quicker method, run your pan under cool water for 20 to 30 seconds, dry, and continue with your baking.
Notes
Store in an airtight container for 4 to 5 days.
These cookies freeze well. If you freeze them, it is best to eat them within 6 months.