Molasses Crinkles

One of the “constants” on our dessert table is a really good Molasses Cookie.   And one of my favorite cookbooks is “Apple Hood and Mother Pie” from The Rochester Junior League.   This is a recipe from that cookbook and it is a really good one! 
  As a kid, molasses cookies were big in our house.  If you wish, you can always do a “thumb print” and fill with a bit of sweet jam. These cookies bring back sweet memories!

3/4 cup shortening
1 cup brown sugar
1 egg
1/4 cup molasses (if you spray your measuring cup first, the molasses will slide out easier!)
2 1/4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon ginger
granulated sugar

Cream shortening and sugar.  Add the egg and molasses and beat well.
Add dry ingredients.  Mix until well blended.
Shape dough into 1-inch balls.  Roll each in granulated sugar.
Place on parchment lined cookie sheet and sprinkle with a few drops of water. (We use a pastry brush that we dip in water and “flick”!)
Bake for 10-12 minutes at 375 degrees.    NOTE:  Our best baking results are to bake frozen cookies for 20 minutes at 300 degrees.  Perfect cookie every time!

The William Henry Miller Inn
Lynnette Scofield
Bed and Breakfast Foodie

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