One of my favorite cookie recipes from the classic 1969 Betty Crocker Cookbook is the Molasses Crinkle.
I can’t believe I just typed that. I feel like I’ve just insulted a dozen or so other cookie recipes that are also my favorite…sigh!
Anyway, I associate Molasses Crinkles with winter, Christmas and all things wonderful. So of course The Niece and I had to whip up a batch!
- 3/4 cup shortening
- 1 cup packed brown sugar
- 1/4 cup mild-flavor molasses or full-flavor molasses
- 1 egg
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- Granulated sugar
Mix shortening, brown sugar, molasses and egg thoroughly in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours.
Heat oven to 375F. Grease cookie sheet. Shape dough into 1 1/4-inch balls. Dip tops in granulated sugar. Place balls, sugared sides up, 3 inches apart on cookie sheet. Sprinkle each with 2 or 3 drops of water.
Bake 10 to 12 minutes or just until set but not hard. Remove from cookie sheet to wire rack.
Mmmmmm……
These were always my favorite growing up! Thank you for sharing the recipe the shortening is KEY or they become Ginger Spice hockey pucks! 🙂
So glad someone else knows this!!
I spent our baking session explaining what I considered baking basics to my niece, as in shortening vs butter vs margarine vs a mixture, folding vs beating, quick bread vs yeast bread.
I think I've taken my years in 4-H for granted.
[…] Honestly, I don’t feel as though I needed to make a recipe from my faithful Betty Crocker cookbook. I refer to it all the time. (Don’t believe me? See here, here and here.) […]