These cookies are a sweet and mellow alternative to chocolate. They are great for shipping overseas and if you bake them a bit under, they stay moist for a long time. The also hold up well in the freezer. Molasses crinkles are a family favorite of ours.
3/4 c shortening
1 cup brown sugar (packed in cup)
4 tbsp molasses
1/4 tsp salt
2 1/2 cups flour
2 tsp soda
1/2 tsp cloves
1 tsp cinnamon
1 tsp ginger
Mix in order given. Chill 1 hour or more. Shape into balls the size of walnuts, dip in sugar – sprinkle w 2 or 3 drops water. Bake 10-12 min 350-375.
A lunchbox favorite!
I’ve found that if you wear rubber gloves (not the yellow dish washing kind) when you make the balls, the balls don’t stick to your hands and you don’t loose anything on the gloves – dough build up. Also makes clean up a bit easier.
Kat that’s a good idea that keeps your fingers clean and the dough where it belongs – in the cookies. I sooo love the smell of molasses crinkles baking!
I really love these, as do those I make them for. I use “apple pie spice” and then add a little more ground nutmeg and a little more ground ginger. People say they taste a lot like gingersnaps, but soft and chewy. My wife like them, but feels the salt should be left out, as their is a saltiness that makes me agree with her.
I do love hearing of these stories! Thank you for your comment.
These are a long time family favorite and the image of the recipe card could be right from my mom’s recipe files. :) They are a Christmas baking staple for us but we love them all year round.
I’m assuming that you don’t mash these down with a fork, like you would with peanut butter cookies, and just leave them as balls on the cookie sheet when you put them in the oven?
That is correct – they soften in the oven and flatten themselves out a bit.