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Molasses Crinkles

Molasses Crinkles

Elisa

Elisa

We make these every year for Christmas and are always a sure-to-please treat.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 79 kcal
  • 4%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 68 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Cream the shortening and the brown sugar. Stir in the egg and molasses and mix well.
  2. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger. Add the flour mixture to the shortening mixture and mix well. Cover and chill dough for at least 2 to 3 hours.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  4. Roll dough into balls the size of large walnuts. Roll balls in sugar and place 3 inches apart on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cool for one minute before transferring to a wire rack to continue cooling.
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Reviews

STEPHANIE BICE
82

STEPHANIE BICE

9/12/2003

This is a helpful hint to everyone that bakes cookies that get hard the second day. It sounds like it won't work but try it and you will be surprised. If you over bake or cookies just get hard put them in an air tight container with a slice of white bread over night. In the morning the cookies will be soft and the bread will be hard. You can throw the bread out then. This is a secret passed down from my great grandmother. A sure way to save your cookies!

kherder330
59

kherder330

10/10/2006

These are the cookies my grandmother has made for my entire life. They are now my husband's favorite. They are the best, chewiest, spiciest cookies ever. I have made them hundreds of times in my life. If they are puffy, you didn't use enough fat. Stir some more shortening or butter into the batter and try again. Also, NEVER roll the balls in sugar. Simply dip the tops in sugar before placing on the cookie sheet. This way the sugar on the bottom doesn't burn. Finally, after you have pulled them out of the oven,, hold the cookie sheet about 2 feet from the floor and drop it. The cookies will flatten as the extra air leaves them. They will be even more chewy!

CRISTEELEE
37

CRISTEELEE

12/28/2005

I made this recipe for Christmas giveaway - along with several others. I have been asked for this recipe many times in the past few weeks. It was everyone's favorite out of all I made. I made one batch with butter, and one with shortening. The butter batch was by far the best, spreading out perfectly with just the right consistency. Outstanding!

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