Molasses Crinkles
Molasses Crinkles are chewy, spicy cookies with a rich molasses flavor and a hint of warming spices like cinnamon, ginger, and cloves. Perfect for holiday gatherings or cozy afternoons, these cookies have a delightful sugar-crusted exterior and soft interior, appealing to both kids and adults alike.
Ingredients
Instructions
- Mix shortening, brown sugar, egg, and molasses thoroughly.
- Measure flour by dipping method or sifting.
- Blend all dry ingredients; stir into the wet mixture.
- Chill the dough.
- Roll dough into 1 1/4-inch balls.
- Dip tips of the balls in granulated sugar.
- Place balls, sugared side up, 3 inches apart on a greased baking sheet.
- Sprinkle each with 2 to 3 drops of water.
- Bake at 375°F for 10 to 12 minutes until set but not hard.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light brown sugar. If you don't have sorghum molasses, blackstrap molasses can be a suitable substitute. Chill the dough for at least an hour to make rolling easier and to enhance the cookie's texture. Make sure to measure the flour correctly by using the dipping method or sifting to avoid dense cookies.
Serving Suggestions
Serve these Molasses Crinkles warm with a glass of milk or a cup of tea for a delightful treat. They pair beautifully with Velma's Bread Pudding for a comforting dessert spread. To elevate the presentation, dust with powdered sugar or serve alongside a scoop of vanilla ice cream for a delightful contrast.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer to a freezer-safe bag for up to three months. To reheat, place them in a preheated oven at 350°F for about 5 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Molasses Crinkles contains roughly 76 calories, with 0g protein, 16g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of molasses?
Yes, you can substitute sorghum molasses with blackstrap molasses or light molasses, but the flavor will vary. Sorghum molasses has a milder taste, while blackstrap is more robust and slightly bitter. Adjust the spices if necessary to balance the flavor.
How can I prevent the cookies from spreading too much?
To prevent spreading, ensure your dough is well-chilled before baking. Additionally, make sure your shortening is not too soft; it should be creamy but not melted. If the dough seems too soft, you can add a couple of tablespoons of flour.
What can I do if my cookies are too hard?
If your cookies turn out too hard, they may have been overbaked or the dough was too dry. For future batches, reduce the baking time slightly and ensure you measure flour accurately. You can soften hard cookies by placing a slice of bread in the container with them for a few hours.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).