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Nana’s Molasses Crinkle Cookies

Yields: 4 dozen
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Savory Spice Shop Ingredients
Pumpkin Pie Spice (Salt-Free) 1 oz bag $2.95
Vanilla Bean Sugar 2 oz bag $4.10
Ginger, Crystallized: Sliced 2 oz bag $2.75

Ingredients:

Notes:

*Regular granulated sugar also works for the rolling sugar, or try turbinado sugar or use the sugar that falls to the bottom of a package of crystallized ginger.

Directions:

Cream shortening and brown sugar together in an electric mixer. Mix in eggs and molasses until combined. Stir dry ingredients together in a medium bowl, then slowly add to mixer on low speed until combined and a thick dough forms. Wrap dough in plastic and chill in refrigerator for about 1 hour. Shape heaping teaspoon scoops into balls, roll balls in sugar and place on an ungreased baking sheet. Flatten each ball slightly and top with a small piece of crystalized ginger. Bake at 350 degrees for 7 to 9 minutes. Cookies should be soft. Store in an airtight container.

Serving Suggestions:

These make a great holiday cookie to serve with Mulled Wine or Mulled Apple Cider.

 

Yields:

4 dozen

Thanks to:

Sandy Cole, Savory Spice Shop—Libertyville, IL owner
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Nana’s Molasses Crinkle Cookies

“I just wanted to say thank you for processing my first order so quickly. We fell in love with Chimayo chile powder in Santa Fe, and couldn't find it anywhere else until we found your website.”

-Lynn C. of Roseville, CA

Nana’s Molasses Crinkle Cookies


Yields: 4 dozen

Ingredients:

Notes:

*Regular granulated sugar also works for the rolling sugar, or try turbinado sugar or use the sugar that falls to the bottom of a package of crystallized ginger.

Directions:

Cream shortening and brown sugar together in an electric mixer. Mix in eggs and molasses until combined. Stir dry ingredients together in a medium bowl, then slowly add to mixer on low speed until combined and a thick dough forms. Wrap dough in plastic and chill in refrigerator for about 1 hour. Shape heaping teaspoon scoops into balls, roll balls in sugar and place on an ungreased baking sheet. Flatten each ball slightly and top with a small piece of crystalized ginger. Bake at 350 degrees for 7 to 9 minutes. Cookies should be soft. Store in an airtight container.

Serving Suggestions:

These make a great holiday cookie to serve with Mulled Wine or Mulled Apple Cider.

 

Yields:

4 dozen

Thanks to:

Sandy Cole, Savory Spice Shop—Libertyville, IL owner
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.