Molasses Crinkle Cookies

Molasses Crinkle Cookies
Recipe type: Dessert
Serves: 16-24 cookies
This is my grandmother's cookie recipe, slightly modified by me since her version did not specify a cooking time. These are awesome with tea, as an accompaniment to vanilla ice cream, or just by themselves.
  • 2-1/4 cups sifted flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon cloves
  • ¼ teaspoon salt
  • 1 cup brown sugar
  • ¼ cup white sugar
  • ¾ cup shortening
  • ¼ cup light molasses
  • 1 egg
  • ⅓ cup white sugar for dipping
  1. Sift together first six ingredients (flour through salt).
  2. Cream brown sugar, white sugar, and shortening with a mixer usng medium speed.
  3. Add molasses, egg and mix until blended,
  4. Add dry ingredients (1/3 at a time). No other liquid. Mix on low speed until ingredients come together into a very stiff dough.
  5. Form into a compact ball, cover with plastic wrap, and chill overnight.
  6. Preheat oven to 350. Prepare unrimmed cookie sheet with parchment paper or silpat liner.
  7. Make into balls the size of walnuts. (16 large or 24 medium). Place dipping sugar in a small bowl.
  8. Flatten each ball slightly and dip one flattened side in white sugar. Place sugar side up on cookie sheet. Bake at 350 for 10-12 minutes. Let cool 3 minutes, then slide parchment paper and cookies off onto wire rack to cool completely. Cookies should be firm on the outside, but still chewy in the center.
  9. High Altitude Adjustments:
  10. Increase flour to 2-1/2 cups
  11. increase baking time to 15 minutes


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