Molasses Crinkle Cookies have a moist and tender center enclosed in a delicate crust.
This satisfying dessert is easy to make with simple ingredients.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse pictured product.
Delighted to share what I purchased and used to make these sho’ nuff good tasting cookies.
If you store molasses in the refrigerator, remove and place on kitchen counter for at least 30 minutes.
Warm molasses will pour easily into the measuring cup.
ADJUSTED ORIGINAL RECIPE
I made one adjustment to the Molasses Crinkle Cookies recipe printed on the back of the jar of molasses (shown above)
Used ground nutmeg instead of cinnamon. Tasted great in my opinion.
CORRECTLY MEASURE FLOUR
Too much flour will make the cookies thick, dry and dull tasting.
To correctly measure, sift, spoon and level each cup.
Watch video in which flour is being correctly measured on my YouTube channel. I welcome your comments and subscription!
In the following steps, I show you how to correctly measure flour:
1. Place sifter over a medium sized bowl, pour about 3 cups of all-purpose flour into the sifter. This more than the recipe requires.
2. Sift all-purpose flour into medium sized bowl. After sifting, discard hard pieces left in sifter.
3. Lightly spoon sifted all-purpose flour into measuring cup.
Pile high. Level off with smooth side of knife.
Return excess flour to the bag or container.
HOW TO MAKE THE COOKIES
Roll dough into walnut sizes to obtain about 48 cookies.
Double the size for larger cookies.
Dip each ball into granulated sugar.
Dropped 2-3 drops of water on top of sugarcoated dough balls to create the crinkle effect while baking.
After cookies are done, immediately remove from pan and place on a cooling rack.
RECIPE MAKES ABOUT 4 DOZEN COOKIES
To get 48 cookies, roll each cookie dough ball into the size of a walnut before baking.
Delicious hot, warm or cold.
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Molasses Crinkle Cookies
- 3/4 cup shortening
- 1 cup light brown sugar, packed
- 1 medium egg, beaten
- 1/4 cup molasses
- 2-1/4 cup all-purpose flour Sifted, spooned and leveled.
- 2 teaspoons baking soda Make sure it's active.
- 1/4 teaspoon salt
- 1/2 teaspoon ground cloves
- 1 teaspoon cinnamon Or ground nutmeg.
- 1 teaspoon ground ginger
- 1/4 cup granulated sugar To dip cookie dough before baking.
- 1/4 cup water
- Mix shortening, sugar, egg, and molasses.
- In a medium sized bowl, sift together flour, baking soda and salt.
- Add cloves, cinnamon (or ground nutmeg), and ginger. Whisk together until evenly combined.
- Chill dough in refrigerator 30 minutes.
- Preheat oven to 375 degrees.
- Roll dough into balls the size of walnuts or use a cookie scooper.
- Dip tops of balls with granulated sugar.
- Sprinkle each ball with 2-3 drops of water to create a crinkled surface.
- Line a cookie sheet with parchment paper (optional). Arrange cookies about 1" apart.
- Bake 10-12 minutes. Cookies will be soft on top and will seem half-done.
- Remove from oven. Immediately transfer cookies to a cooling rack for 10 minutes.
- Serve hot or warm.