Molasses Crinkles

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I once slept for 23 hours straight.  It was crazy…I woke up and had lost almost a whole day of my life!  A solid 6 hours is typically all my body needs to feel refreshed, but on that occasion there were special circumstances.  I was in undergrad school at the time and I had just come home for my first weekend…apparently it had been a pretty rough semester.  Or maybe my body was fighting something (hey, you never know).  But I think it was fall that made me do it.

Fall, with its homey smells of burning leaves, apples, and cinnamon, and its crisp, cool weather is perfect for sleeping.  And I’m not the only one who thinks so…

Scene on the Hudson (Rip Van Winkle) by James Hamilton, 1845; Smithsonian American Art Museum, 2nd Floor, South Wing  

Remember the story Rip Van Winkle by Washington Irving?  Rip, who lived in New York’s Catskill Mountains, ventured up the mountains seeking a little solitude one autumn day.  He then encountered a strange, motley group (whom he later discovered were the ghosts of Henry Hudson’s crew), drank a bit of their liquor, and fell asleep for 20 years.  Who’s to say whether it was the liquor or the fact autumn was in the air? ;)

Anyway, it’s the first day of fall (in the northern hemisphere) and I wanted to share one of my favorite fall treats with you.  Bake them up and you’ll really feel like autumn has arrived.

Molasses Crinkles (Adapted from Betty Crocker’s recipe for Molasses Crinkles)

Yields 2 dozen cookies

3/4 cup vegetable shortening, at room temperature

1 cup brown sugar, lightly packed

2 tablespoons molasses

1 large egg

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon cloves

1/4 teaspoon salt

Butter

Sugar

In a large bowl, cream together the shortening, brown sugar, molasses, egg, and vanilla.  In a separate bowl, whisk together the flours, baking powder, baking soda, cinnamon, ginger, cloves, and salt.  Gradually stir the dry ingredients into the wet; refrigerate the dough until chilled (I just stick it in the freezer for 10 to 15 minutes).

Preheat oven to 375F and line 2 large baking sheets with parchment paper or silpat liners.  Scoop the dough out with a 1 1/2 tablespoon measure and roll it into balls; arrange on the prepared baking sheets about 3 inches apart (they will spread out quite a bit as they cook; I do 6 cookies per half sheet pan).

Put a little bit of sugar in a shallow bowl.  Grease the bottom of a glass with butter and dip it in the sugar; flatten each ball of dough slightly, re-greasing and sugaring as necessary.

Bake until they’re set along the edges, about 10 to 12 minutes, rotating the trays once halfway through (be sure not to over-bake!).  Cool for a couple minutes on the tray, then transfer to a wire rack to finish cooling.

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Comments

  1. says

    23 hours? Thats nuts! I am a terrible sleeper. Its hard for me ever to get more than 8….now that I have the babe…I’m rocking about 5 a night. These cookies actually scream Christmas to me :) I think baking cookies always makes me think of christmas cookie exchanges. Delicious!

  2. says

    Sometimes I feel like I’d love to sleep that long but don’t think I ever could. It might be nice to try though! Those cookies look so good and perfect for fall! I love molasses cookies!

  3. says

    That is cuh-razy! I imagine you were under a lot of stress from school but fall IS very relaxing. It’s my favorite season. These cookies sound really good and I think I might make them for my Dad, who loves gingerbread cookies so he’d like these too b/c I think they’re about the same thing.

  4. says

    Girl, if you can teach me how to sleep more than SIX hours…I’d love you (even more) forever. I’m impressed.

    Also impressed with these cookies. Super comfort food!

  5. says

    I’m glad to see I’m not the only one inspired to make cookies in this time of changing season :) I love the spices in this! 23 hours is a lot of sleep! I used to be able to easily sleep 12 hours during my college days.

  6. says

    I love that you’ve shared these molasses crinkle cookies for a little inspiration for our fall baking, although I have to admit I baked a few cookies over our fairly cool summer. But now the serious cookie baking can begin and I can’t think of a better way to kick off the fall into the holidays baking season;-)

  7. says

    23 hours!??! Oh my gosh! I hope someone checked in on you to be sure you were still breathing!

    These look amazing, Faith. I love molasses…so rich and perfect for fall!

  8. says

    Happy fall!! Beautiful painting too. Ah I just love these cookies. So perfect for the cloudy weather recently.

    It’s so funny you mentioned the 23 hour sleep. I once did it too, in high school, for about 21 hours. Haha so I definitely understand!

  9. says

    Ugh..I’m not looking forward to fall because it means winter is not far behind. Although, the faster we get through fall, the faster we can get through winter. Your molasses crinkles look lovely. I’d have to agree, great fall cookie. And 23 hours? Wow, that’s A LOT of sleep. I think 6 hours is the perfect amount for me.

  10. says

    Smile. These are perfect for fall. I’d love to bake a batch and then curl up for a 20 hour nap! Thank you for sharing another delicious recipe, my friend. I hope you are having a bountiful Sunday–good food, good company. Much love from Austin and many blessings!

  11. says

    These cookies look wonderful – and so perfect for fall. I can;t believe it’s fall already, but I just picked up some apple cider at the orchard and these cookies would be lovely with a mug of warm cider!

  12. says

    I sincerely can’t say what I would appreciate more…Fall, my favourite season or lots more sleep…which I badly need to catch up on.
    Those cookies have all the perfect ingredients…reminds me how long I haven’t used my ‘black strap’ molasse to make these sweets.

    Happy belated 1st day of Fall.
    Btw, Faith…loved the story that went with the cookie ;o)

    Ciao for now,
    Claudia

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