Old-Fashioned Molasses Crinkles

READY IN: 45mins
Recipe by Eris4752

"These cookies are about red checked fabrics, and aprons, and wonderful smells. You can sandwich these together with cream cheese in the middle..or ice cream..or pumpkin butter…or… Cold milk or coffee are essential!" Source: http://www.bakingdelights.com/2007/08/10/old-fashioned-molasses-crinkles/

Top Review by Queen Roachie

These have a really good flavor... and don't be scared of the cayenne, as it just adds a little spice on the end of the bite. Nothing too potent. I will say that if you make these... MAKE SURE you put the dough in the fridge to chill for a while before you try to roll these puppies into balls. I had no room in the fridge, so I just followed the instructions and it's a big mess to get these rolled and dipped in sugar... and they spread quite a lot. I'll make these again, but chill the dough for about an hour, similar to snickerdoodles or pfefferneuse cookies. Thanks for sharing!

Ingredients Nutrition


  1. Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, pepper, and salt in a bowl until combined.
  2. Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Add egg and molasses, beating until combined. Reduce speed to low, then mix in flour mixture until combined.
  3. Put oven racks in upper and lower thirds of oven and preheat to 375°F.
  4. Roll 1 heaping teaspoon of dough into a 1-inch ball with wet hands, then dip 1 end of ball in sanding sugar. Make more cookies in same manner, arranging them, sugared side up, 2 inches apart on two ungreased baking sheets.
  5. Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, 10 to 12 minutes total, then cool on sheets 1 minute. Transfer to racks to cool completely.

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