Christy Rost
celebrating home and family

Molasses Crinkle Cookies

| Christy Rost
  • 3/4 cup shortening
  • 1/2 cup sugar
  • 1/4 cup brown sugar, packed
  • 1 egg
  • 1/2 cup molasses
  • 2 1/2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon ground cloves
  • 1/4 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.

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