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I have always loved good molasses cookies. The key word is, of course, good. They are hard to find. These are from epicurious with a few of my own tweaks…you will know them when you see them..
There is something about one of these with a cup of coffee that has me sitting in my aunt’s kitchen watching her get a meal for her farming family. Just about the time these would come out of the oven the milk truck would pull up to get the milk and the driver always had to get a couple of these *for the road*. That’s just how it was back then…These cookies are about red checked fabrics, and aprons, and wonderful smells.
You can sandwich these together with cream cheese in the middle..or ice cream..or pumpkin butter…or…
Cold milk or coffee are essential!
Molasses Crinkles
6 dozen
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger ( I use a full teaspoon)
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 tsp cayenne pepper or 1/4 tsp chipotle powder
1/2 teaspoon salt
1/2 cup vegetable shortening at room temperature
1/2 stick (1/4 cup) unsalted butter, softened
1 cup packed dark brown sugar
1 large egg
1/2 cup grandmas molasses (NOT black strap or barbados!)
granulated sugar for sugaring tops of cookies
Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt in a bowl until combined.
Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Add egg and molasses, beating until combined. Reduce speed to low, then mix in flour mixture until combined.
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
Roll 1 heaping teaspoon of dough into a 1-inch ball with wet hands, then dip 1 end of ball in sanding sugar. Make more cookies in same manner, arranging them, sugared side up, 2 inches apart on 2 ungreased baking sheets.
Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, 10 to 12 minutes total, then cool on sheets 1 minute. Transfer to racks to cool completely.
152 days ago
[...] Old Fashioned Molasses Crinkles Here's me getting ready to make the cookies. I ate some of the dough and then proceeded to eat about five cookies once they came out of the oven. Good times. Share this:EmailPrintFacebookMoreTwitterDiggStumbleUponLike this:LikeBe the first to like this post. [...]
I was looking for interesting cookies to make for Christmas, and came across these. I just finished baking them, and they are AWESOME! I made them exactly like the recipe and would not change a thing. Do not leave out the cayenne! It adds such a wonderful kick in the end! THANK YOU FOR THIS RECIPE!
Made the cookies with white sugar and added 1 tbsp molasses ( mixed sugar and molasses first then added shortening and butter). They turned out wonderfully! Thank you so much for the recipe..second batch is in the oven now!
Is it possible to substitute white sugar for brown and use more molasses instead? These cookie look and sound wonderful! I can’t wait to try them but I am short on brown sugar! (I think brown sugar is just white sugar with molasses so I think it will work but I don’t want to make them too runny by adding extra liquid!). Thanks so much : o )
For the person with the flat cookies. It could be the baking powder
it may be old. If you buy it at stores that have bins store the baking powder in a platic bag. Fresh Baking powder makes the cookies rise like you would’nt believe!
Bon Appetit!
I thought the taste and smell were amazing. The only problem was that I cooked them for 9 minutes and they were burnt so I think the time should be redused.
Also, when i made the batter… It looked like mousse. Is that right?
How long will these last in an air-tight container?
I like to give cookies as christmas gifts, but like the cookies to have an alright shelf life for the person receiving them.
Thanks.
This recipe took 2nd place in our Christmas Cookie Exchange. I left out the red pepper only because I didn’t have any. This made for a crispy outside and a soft center. Looked EXACTLY like the picture. Tasted better when cool, the flavors were more intense! Thank you for helping me place :)
Delicious but gross batter! I really like them.
I was pretty skeptical making the batter–it was AWFUL–but the cookies are delicious! Thanks for the grear recipe! :)
What is Grandma Molasses? I’m in the UK. The only molasses we can get here that I’m aware of is called treacle. Do you perhaps mean Golden Syrup?
I baked my cookies for 10 minutes. They are much darker than the picture. I used Grandma Molasses and dark brown sugar. They are flat and crispy. I tried chilling the dough for an hour for the second batch but they are still flat. Where am I going wrong? They taste great, though. Very similar to a ginger snap.
How did it go Panda?
this recipie looks really good! I’m making it this weekend, i’ve decided that I’m gonna use it in a cookie contest for my school! Great job Marye, you’re amazing!
We burnt half the batch. The dough smells funky but the cookies are DERICIOUS!
ps: “ME” is a jerk. Pictures don’t show diddlysquat.
That’s great Stacey! Thanks for letting me know. :)
These absolutely were the hit of our cookie swap! I followed the recipe to the letter and they came out so perfect that everyone thought I cheated and had bought them made already! They turned out so good my sister, who had another cookie swap the next day, scratched her recipe and made these instead! Thanks for sharing your recipe – this will become one of my families must haves every year! Simply gorgeous and you cannot beat the scrumptious taste!
ME, seriously…..get a life. It’s not a photography site.
I am glad that you found a way to make them work for you. :)
Made these yesterday and truly did follow the instructions. They taste great, but are really flat, about 3/8 inch. They are crispy outside, and chewy inside, and I don’t think anyone would guess about the chipotle powder. Next time I’ll try chilling the dough before baking, and I’ll also use a 1-teaspoon measuring spoon instead of a teaspoon from our flatware set. I think that will make them a little smaller, closer to ginger snaps.