Molasses Crinkles
Prep time: 
Cook time: 
Total time: 
Yield: 2 dozen cookies
Richly-spiced, chewy Molasses Crinkle cookies are the perfect way to usher in fall!
  • ¾ 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
  • ½ teaspoon cloves
  • ¼ teaspoon salt
  • Butter
  • Sugar
  1. 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).
  2. Preheat oven to 375F and line 2 large baking sheets with parchment paper or silpat liners. Scoop the dough out with a 1½ 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).
  3. 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.
  4. Bake until the cookies are 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, and then transfer to a wire rack to finish cooling.
Recipe adapted from Betty Crocker’s recipe for Molasses Crinkles.
Recipe by An Edible Mosaicâ„¢ at