Baking Molasses Crinkle Cookies
A recipe passed down from my husband’s grandma. In a little old 3 ring binder that contains 3 molasses cookie recipes! These are perfectly crinkled and the coarse sugar adds a crisp top.
Make these for your cookie swap or place on a decorative plate and give as a gift.
Tips for soft cookies: Cook the cookies less than you need, as molasses cookies will harden as they cool. His grandma’s recipe said to’ bake in a moderate oven’. That if you preheat oven to 350F for 13 minutes worked well. Adjust as you need for your oven.
What Ingredients Go Into Molasses Cookies
This recipe uses:
- vegetable shortening
- brown sugar
- baking soda
- baking powder
- ground ginger
- ground cinnamon
- ground all spice
- ground cloves
- granulated sugar (coarse sugar/sometimes called turbinado sugar)
Do You Mix With a Hand Mixer or Stand Mixer?
Either works. We used a stand mixer and it allowed us to let the dough mix and aerate while we gathered additional ingredients.
How Long Do Molasses Cookies Need To Chill Before Baking?
This recipe needs to chill for at least an hour. We let them chill overnight and get delicious chewy molasses crinkle cookies.
What Size Dough Balls Are Needed To Make The Perfect Cookie?
This dough does spread when it bakes. We suggest making the dough balls the size of a walnut. They will spread to about 3 inch cookies. This recipe gives a little over 5 dozen cookies.
Can You Substitute Granulated Sugar Instead of Coarse Sugar?
You can use white sugar if you don’t have turbinado sugar (coarse sugar). The cookies may not shine, but will taste wonderful.
Be sure to dunk the cookies into the sugar (flattening them a little) and then place them on a cookie sheet with parchment paper on them.
Old Fashioned Molasses Crinkle Cookies
- 1 1/2 cups vegetable shortening
- 2 cups brown sugar
- 3 beaten eggs
- 1/2 cup molasses
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon cloves
- 2 teaspoons cinnamon
- 2 teaspoons ginger
- 1/2 teaspoon salt
- 4 1/2 cups flour
- 3/4 cup coarse sugar we used raw sugar
Making the Dough
- Cream shortening and sugars together in a mixing bowl (we set the mixer up and let it go).
- In another bowl, crack eggs and beat together well.
- Add the eggs into the sugar mix and keep let the mixer go.
- Next add the molasses into the mix. You will want to use the spatula to scrap down the measuring cup to get all that delicious molasses. And mix together.
- Gather the seasonings (baking powder, baking sugar, cloves, cinnamon, ginger and salt). Add these to the mix and blend well.
- Scrap down the sides of the bowl as needed and mix before adding the flour.
- Place the mixed cookie dough into another smaller bowl and cover with plastic wrap. Let the cookies sit for at least an hour before baking.
Baking the Cookies
- To bake the cookies, preheat the oven to 350F.
- Place raw sugar into a small bowl to dip cookies in.
- Shape the dough into balls the size of walnuts.
- Dip the tops of the cookies into the raw sugar.
- Place the cookies on a lined cookie sheet, giving these cookies some room to grow. They can double in size. We put 9 to a sheet.
- Bake the cookies for 13 minutes and remove from oven.
- The cookies should have risen and darkened.
- Place onto parchment paper to cool. Repeat for rest of cookies.
Freeze Dough for Later
- If you want to freeze to shaped cookies for later, roll them out in sugar as noted above, but place close together on lined cookie sheet.
- Freeze for 2-3 hours and then remove and place in zip freezer bag.
- Be sure to label and date the bag. Included baking instructions.