Raspberry Molasses Crinkles
Ingredients
- 3/4 cup butter flavored shortening ⓘ
- 1 cup packed brown sugar ⓘ
- 1/4 cup 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 ⓘ
- 1/3 cup white sugar ⓘ
- 1/2 cup seedless raspberry jam ⓘ
Instructions
- Mix the butter-flavored shortening and brown sugar with an electric mixer in a large bowl until smooth, and add the molasses and egg. Beat until fluffy, 2 to 3 minutes, and stir in the flour, baking soda, cinnamon, ginger, cloves and salt. Form the dough into a ball, cover, and refrigerate at least 2 hours.
- Preheat an oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper and set aside. Place the sugar in a shallow bowl.
- Cut the dough into 4 pieces, and cut each quarter into 12 small pieces. Roll each piece into a 1 1/4 inch ball, and dip the balls into the sugar. Place the cookies, sugar side up, onto the prepared baking sheets.
- Using your thumb or the end of a wooden spoon, make an indentation in each cookie ball about 1/2 inch deep. Spoon 1/2 teaspoon of raspberry jam into each thumbprint.
- Bake in the preheated oven for 10 minutes, until the cookies are just set but not hard. Let cool for 1 minute before transferring the cookies to a wire rack to finish cooling.
Nutrition & Diet Analysis (per serving)
897
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).