Every Christmas, I would beg my best friend to make a few batches of her wonderful Molasses Crinkles cookies for me. But now that she is out of the country serving as a missionary in SE Asia, I asked her to share her recipe so I could make them. You will love these cookies, too, with the molasses flavor melded with fragrant spices, yum!
This recipe is super simple: brown sugar, egg, oil or shortening, and of course molasses mixed with flour, soda, spices and salt. THAT is IT!
After a bit of chilling in the fridge, the dough balls are dipped in sugar and then baked.
Living in the high humid tropical area, my missionary friend has a bit of a challenge to keep the granulated sugar from melting away before they even get to the oven. So, I thought I would try these coating options for her to try.
Dipping in these various sugars did not hinder the texture or taste at all, except raw sugar did have a little more crunch. My guess is that raw sugar or egg white dip on top and then in granulated sugar would hold up well in high humidity.
Oh, gosh, I miss my friend! So I'll console myself and make a double batch of these wonderful cookies and munch on them while watching Sleepless in Seattle with my daughter tonight. Loving this Christmas break....
Print This Recipe!
Barbara's Molasses Crinkles
Makes about 2 1/2 dozens
3/4 C Vegetable shortening or oil (I used canola oil in this recipe)
1 C Brown sugar
1/4 C Molasses
2 1/4 C All purpose flour
1/4 tsp Salt
1 tsp Baking soda
1/2 tsp Ground cloves
1 tsp Ground ginger
1 tsp Ground cinnamon
1/2 C Granulated sugar for dusting before baking
Cream shortening or oil with egg, brown sugar, and molasses. Combine flour, soda, salt and spices. Blend into creamed mixture. Do not over mix.
Cover the dough and chill 1 hour or until somewhat firm. Shape into 1 inch balls. Dip in granulated sugar.
Bake 10 minutes at 350 degrees F.
Make Ahead Tips:
When baking in large volume, measure flour and sugar in weight. Click here for a baking conversion chart
Dough can be made and chilled in the refrigerator up to three days. Dip in sugar and bake as directed.