Old Fashioned Molasses Crinkle Cookies
Savor the timeless joy of Old-Fashioned Molasses Crinkle Cookies. Our recipe has chewy perfection with every delightful bite!
Equipment
Ingredients
- 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
Instructions
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.