Molasses Crinkle Cookies are crusty outside and soft inside. They’re slightly sweet and flavored with molasses, cloves, ginger, and cinnamon (or use ground nutmeg).
The house smells soooo good while these mouth watering treats are baking in the oven.
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Surprisingly, butter is NOT an ingredient. Easy to make with simple ingredients.
To get 48 cookies, roll each cookie dough ball into the size of a walnut before baking.
Molasses Crinkle Cookies are a great gift for individuals who love cookies.
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.
Room temperature molasses are easier to pour than cold molasses.
If you keep the jar in the refrigerator after opening, simply remove from fridge and place on kitchen counter.
Allow to stand for about 35 minutes before pouring into measuring cup. Quick and easy!
INSPIRATION FOR THIS RECIPE
I made adjustments to the Molasses Crinkle Cookies recipe printed on the back of the jar.
Substituted ground nutmeg for cinnamon. Tasted great in my opinion.
SIFT, SPOON AND LEVEL ALL-PURPOSE FLOUR BEFORE USING
Make sure flour is properly measured before using. Too much flour will make the cookies thick, dry and dull tasting.
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.
2. Sift all-purpose flour into medium sized bowl. After sifting, discard hard pieces left in sifter.
Return excess all-purpose flour to your container.
THE COOKIE DOUGH
Roll dough into walnut sizes to obtain about 48 cookies. Double the size for larger cookies.
My cookie dough balls are “roughly” the size of walnuts.
Each dough ball is dipped in granulated sugar.
Dropped 2-3 drops of water on top of sugarcoated dough balls to create the crinkle effect while baking.
After baking, immediately remove from baking sheet and place on a cooling rack.
The warm cookies are crusty outside and soft inside.
Enjoy!
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| Prep Time | 20 minutes |
| Cook Time | 12 minutes |
| Servings |
dozen
|
- 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
Ingredients
|
|
- 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.