Molasses Crinkle Cookies
Easy Molasses Crinkle Cookies are soft and chewy with delightful crinkled tops. Chopped candied ginger adds bright flavor, and crystal sugar sprinkled on top adds sparkle and crunch.
Equipment
- 1 Baking sheet
- measuring cups
- cooling rack
Ingredients
- 1 cup brown sugar
- 1/2 cup butter softened
- 1/4 cup nonhydrogenated vegetable shortening or substitute butter
- 1 egg
- 1/4 cup unsulphured blackstrap molasses or substitute regular molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon powdered ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup chopped crystallized ginger
- granulated sugar for rolling
- crystal decorating sugar for sprinkling optional
Instructions
- Preheat the oven to 375 degrees F.
- Mix the brown sugar, butter, shortening, egg and molasses together in a medium bowl until well-blended.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger and cloves.
- Mix the dry ingredients into the egg mixture and stir until well blended. Add the chopped crystallized ginger and mix well. The mixture will be somewhat sticky and can be refrigerated for a little while, but it’s not necessary.
- Using a dining teaspoon or cookie scoop, shape the dough in walnut-sized balls (try to get a few pieces of candied ginger in each) and roll in granulated sugar. Arrange on prepared baking sheet 2 inches apart and sprinkle with crystal sugar, if desired.
- Bake just until edges are done, tops are crackly, and centers are still soft, about 10 to 12 minutes. (For chewy cookies, don’t overcook.) Cool on a wire rack. Makes about 3 dozen cookies.
Notes
To make larger cookies, using a dining tablespoon to scoop the dough and roll into the size of golf balls. Roll in the crystal sugar. After you arrange the balls on the baking sheet, flatten them a little with your fingers so they’ll spread more easily when they bake. Sprinkle the tops with a little more sugar to replace the sugar that came off on your fingers, and then bake as usual. You’ll get about 18 oversized cookies from this recipe.
Storage Instructions: Cool the cookies to room temperature, and place them in an airtight container with a piece of parchment paper or wax paper between layers to prevent sticking. Store the container at room temperature in a cool, dry place, away from direct sunlight and moisture, for up to 5 days.
Freezing Cookies: Cool completely to room temperature. Then arrange the cookies in a single layer on a baking sheet and pre-freeze for 1-2 hours. This prevents sticking. Transfer the pre-frozen cookies into an airtight container or resealable freezer bags, with parchment paper between layers if using a container. Label with the freezing date and store in the freezer for up to 2-3 months.
Nutrition
Serving: 1cookieCalories: 101kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.3gCholesterol: 11mgSodium: 118mgPotassium: 53mgFiber: 0.2gSugar: 10gVitamin A: 86IUVitamin C: 0.003mgCalcium: 13mgIron: 1mg
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