Molasses Crinkle Cookies
Recipe by Sandy Cole
All-Purpose Cooking
Baking
These are the perfect ginger-y treat for a holiday cookie exchange.
Serves
2 dozen
Prep Time
15 minutes
Cooking Time
9 minutes
Ingredients
3/4 cup all-vegetable shortening 1 cup brown sugar 1 egg 1/4 cup molasses 2 1/4 cups all-purpose flour
Mayan Sea Salt
1/4 tsp. Mayan Sea Salt
2 tsp. baking soda
Pumpkin Pie Spice
3 tsp. Pumpkin Pie Spice
Vanilla Bean Sugar
1/4 cup Vanilla Bean Sugar, for rolling*
Sliced Crystallized Ginger
1/4 cup Sliced 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 crystallized ginger. Bake at 350 degrees for 7 to 9 minutes. Cookies should be soft. Store in an airtight container.
Recipe Notes
*Regular granulated sugar also works for the rolling sugar, or use the sugar that falls to the bottom of a package of crystallized ginger.
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