Molasses Crinkle Cookies
Chef: Gertrude Howell (and Hank)
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
- Sift together first six ingredients (flour through salt).
- Cream brown sugar, white sugar, and shortening with a mixer usng medium speed.
- Add molasses, egg and mix until blended,
- Add dry ingredients (1/3 at a time). No other liquid. Mix on low speed until ingredients come together into a very stiff dough.
- Form into a compact ball, cover with plastic wrap, and chill overnight.
- Preheat oven to 350. Prepare unrimmed cookie sheet with parchment paper or silpat liner.
- Make into balls the size of walnuts. (16 large or 24 medium). Place dipping sugar in a small bowl.
- 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.
- High Altitude Adjustments:
- Increase flour to 2-1/2 cups
- increase baking time to 15 minutes