Molasses Crinkle Cookies
These molasses crinkle cookies are an old-fashioned recipe that makes the best soft & chewy ginger cookies. Rolling them in sugar gives them a sparkly, snow-covered look, and they get their signature crinkly top when baked. These cookies are a must on any holiday cookie platter!
Servings: 2 dozen
Ingredients
- ¾ cup shortening
- 1 ⅓ cups white sugar divided
- 4 Tbsp. molasses
- 1 egg
- 2 cups all purpose flour
- ¾ tsp. salt
- 2 tsp. baking soda
- 1 tsp. cloves ground
- 1 tsp. ginger ground
- 1 tsp. cinnamon ground
Instructions
- In a large mixing bowl cream shortening & 1 cup sugar and beat until fluffy. Add egg and molasses. Mix well.
- In a separate mixing bowl, whisk together flour, baking soda, salt & spices. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
- Chill the dough for at least 30 minutes. I like to scoop the dough into balls before chilling. Use a #30 cookie scoop or spoon to make balls about 1 ¾ inches in diameter. Place them on a parchment lined baking sheet, cover with plastic wrap, and chill.
- Preheat oven to 350 degrees. Place remaining ⅓ cup sugar on a small plate. After chilling the dough, roll each ball in the sugar and place on a parchment lined baking sheet about 2 inches apart.
- Bake cookies 10-12 minutes. Allow the cookies to cool on the pan for 2 minutes before moving to a wire rack to cool completely. Store in an airtight container.
Helpful Equipment & Ingredient Links
Mixing Bowls
Cookie Scoop
Baking sheets