Molasses Crinkle Cookies
Soft and chewy molasses crinkle cookies with a bright flavor from chopped candied ginger and a sparkling crunch from crystal sugar topping.
Equipment
- 1 baking sheet
- 1 silicone baking sheet liner
- 1 measuring cups
- 1 measuring spoons
- 1 Mixing bowls
- 1 cooling rack
Ingredients
- 1 cup brown sugar
- 1/2 cup butter softened
- 1/4 cup nonhydrogenated vegetable shortening or substitute butter
- 1 egg
- 1/4 cup unsulphured blackstrap molasses or regular molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon powdered ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup chopped crystallized ginger
- granulated sugar for rolling
- crystal decorating sugar for sprinkling optional
Instructions
- Preheat the oven to 375°F.
- In a medium bowl, blend brown sugar, butter, shortening, egg, and molasses until well combined.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, powdered ginger, and cloves.
- Gradually mix the dry ingredients into the wet mixture until well blended, then stir in chopped crystallized ginger.
- Using a teaspoon or cookie scoop, shape dough into walnut-sized balls, roll in granulated sugar, and place 2 inches apart on a prepared baking sheet. Sprinkle with crystal sugar if desired.
- Bake about 10 to 12 minutes until edges are set, tops crackly, and centers remain soft. Cool on a wire rack.
Notes
- For larger cookies, use a tablespoon to scoop and flatten before baking.
- Store cooled cookies in an airtight container with parchment between layers for up to 5 days.
- Freeze pre-frozen cookies in a single layer, store up to 2-3 months.