Cookies for Christmas: Crinkly and Melting
Molasses Crinkle Cookies
Preheat to 375°
Ingredients
- ¾ cup shortening
- 1 cup packed light brown sugar
- ¼ cup molasses
- 1 egg
- 2¼ cups all-purpose flour
- 2 TBSP baking soda
- 1½ TBSP ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp salt
- Granulated sugar or larger-grained decorator’s sugar
Cream shortening and brown sugar until smooth. Beat in molasses and egg.
In another bowl, combine the flour, soda, cinnamon, ginger, cloves, and salt. Add to the creamed mixture and stir until thoroughly blended.
Cover and refrigerate for 1½ – 2 hours, until thoroughly chilled.
Grease a cookie sheet or line with a silicon mat. Place 1/3 cup granulated sugar into a small bowl. Have nearby, a bowl of water and a flat-bottomed cup or glass.
Form dough into 1″ balls. Dip the top of each ball into the sugar and place 2 – 3″ apart, sugar side up, on sheet.
Dip the cup or glass in water and gently press the top of each cookie to moisten lightly. There’s no need to flatten the balls; the cookies will spread while baking.
Bake 7 – 10 minutes.
