Molasses Crinkle Cookies
Christy Rost
Ingredients:
¾ cup shortening
½ cup sugar
| Ingredients: | |
|---|---|
| ¾ | cup shortening |
| ½ | cup sugar |
| ¼ | cup brown sugar, packed |
| 1 | egg |
| ½ | cup molasses |
| 2 ½ | cups flour |
| 2 | teaspoons baking soda |
| 1 | teaspoon cinnamon |
| 1 | teaspoon ginger |
| ¼ | teaspoon ground cloves |
| ¼ | teaspoon salt |
| Granulated sugar, for garnish | |
Preheat the oven to 375 degrees. In the large bowl of an electric mixer, cream the shortening and sugars until the mixture is light and fluffy, about 8 minutes. Add egg and beat just until blended. Add molasses and beat well.
In a medium bowl, combine flour with baking soda, cinnamon, ginger, cloves, and salt. Stir half the flour mixture into the creamed mixture with a large spoon, blending well. Stir in the remaining flour mixture to create a soft dough.
Roll tablespoons of cookie dough into balls with floured hands and place them 2 inches apart on a greased cookie sheet. Bake in a preheat oven 8 to 9 minutes until the edges are firm and centers are soft with crinkles. Remove them from the oven, sprinkle them with sugar, and set them aside 1 minute to cool slightly. While cookies are still warm, transfer them to wire racks to cool completely.
Recipe makes 3 ½ dozen 3-inch cookies.
Category: Cookies