Molasses Crinkle Cookies

Name: Molasses Crinkle Cookies
Prep time: 3 h 40 min
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 40
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 237 milliliters packed dark brown sugar; 59 milliliters dark molasses, such as Grandmas Robust; 1 large egg; 532 milliliters all-purpose flour; 1 teaspoon ground cinnamon; 1 teaspoons ground cloves; 1 teaspoon ground ginger; 0 teaspoons fine salt; 177 milliliters shortening, at room temperature; 118 milliliters coarse-grained sugar, such as Demerara or turbinado, or white sanding sugar

You can never have too many dessert recipes, so give Molasses Crinkle Cookies a try. Watching your figure? This dairy free and vegetarian recipe has 98 calories, 1g of protein, and 4g of fat per serving. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 40. A mixture of ground ginger, brown sugar, sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 3 hours and 40 minutes.

Instructions

Whisk the flour, baking soda, cinnamon, ginger, cloves, and salt together in a medium bowl to aerate and remove any lumps; set aside.

Ingredients you will need

Baking Soda

Cinnamon

Clove

Ginger

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Place the shortening, brown sugar, egg, and molasses in a large bowl and stir with a wooden spoon until combined and smooth.

Ingredients you will need

Brown Sugar

Shortening

Molasses

Egg

Equipment you will use

Wooden Spoon

Bowl

Add the flour mixture and stir until combined and a soft dough forms. Cover the bowl and refrigerate until the dough is well chilled, at least 3 hours or overnight.When the dough is ready, heat the oven to 375°F and arrange 2 racks to divide the oven into thirds. Line 2 baking sheets with parchment paper; set aside.

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Baking Paper

Baking Sheet

Bowl

Oven

Place the coarse-grained or sanding sugar in a large dish and spread it into an even layer. Form the chilled dough into 12 (1-inch) balls (about 1 tablespoon each) and place them in the sugar (do not roll them in the sugar though). Press gently on them so that the sugar adheres to the bottoms.

Ingredients you will need

Sanding Sugar

Spread

Dough

Sugar

Roll

Place the dough balls sugar-side up and 2 inches apart on 1 of the prepared baking sheets. Repeat to fill the second baking sheet. (Chill the remaining dough.)

Ingredients you will need

Dough

Sugar

Equipment you will use

Baking Sheet

Bake for 6 minutes. Rotate the sheets from front to back and top to bottom. Continue baking until the edges of the cookies are set but the tops are still a little soft, about 5 to 6 minutes more.

Ingredients you will need

Equipment you will use

Oven

Place the baking sheets on wire racks and cool for 5 minutes. Using a flat spatula, transfer the cookies to the wire racks to cool completely. Repeat with the remaining dough (you can use the same baking sheets and parchment paper while still warm).

Ingredients you will need

Dough

Equipment you will use

Baking Paper

Baking Sheet

Spatula