Molasses Crinkles

MolassesCookies Did you ever hear about the Great Molasses Flood in Boston?

When I was little, I remember my parents reading me a book to about it. I thought it was a made-up story at the time.

There were silly pictures of people walking around the streets, boots covered in molasses!

Turns out it was real! An awful accident actually. A storage tank of molasses exploded in the North End and flooded the streets – causing injuries and fatalities. 

Well this is uncomfortable…

Why did I bring this up again? Oh yeah.

Anyway, I have always loved to use molasses in baking because it has such a rich, unique flavor. 

Unfortunately, every time I use molasses – I think about the Molasses flood. Only not the real version – just the version in my book where cartoon characters all have their feet stuck in molasses.

Too bad for you all – that’s all you’re going to think of now as well!

Molasses Crinkle Cookies

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 30 minutes

These molasses crinkles BY FAR qualify as one of my favorite molasses recipes! Molasses3

Soft, chewy molasses cookies – rich in flavor and spice. These cookies SCREAM holiday season! Molasses1 The cinnamon, cloves, ginger, AND molasses – is unbeatable!

Dare I say it… I actually like these cookies even better than gingerbread!

GASP! Molasses2 I know – but they are just sooo good! And with that optional added cayenne pepper – your family and friends will be begging to know what are in these delicious crinkle cookies. 

Ingredients

3/4 cup butter or shortening

1 cup brown sugar, packed

1/3 cup molasses

1 egg

2 1/4 cups all-purpose flour

2 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon ginger

1/4 teaspoon salt

1/4 teaspoon cayenne pepper, optional (gives an AMAZING surprise kick!)

1/2 cup granulated sugar, for rolling

Directions

  1. Preheat oven to 350F. Lightly grease a large cookie sheet, set aside. 
  2. In a medium bowl, cream shortening and brown sugar. Stir in molasses. Add egg, then stir until fully combined.
  3. In a separate medium bowl, combine flour, baking soda, cinnamon, cloves, ginger, salt, and cayenne pepper (mmm spices!). Stir.
  4. Add dry ingredients to wet, folding together until all dry ingredients have been absorbed. 
  5. Place 1/2 cup granulated sugar into a small bowl, set aside. Remove dough from refrigerator. Using a small spoon, scoop and form dough into 1-2 inch balls. Roll each ball in granulated sugar before placing on cookie sheet. Separate each from another by about 2 inches.
  6. Bake at 350F for 8-10 minutes, until cookies begin to brown around the edges. 
  7. Remove from oven – allow cookies to cool on pan for 3-4 minutes (or until cookies appear more or less flat) before moving to cool completely on a wire rack.

Storage: Store in an airtight container for up to 1 week (or freeze for 2-3). 

Want to print or save this recipe? Go ahead!

Molasses Crinkle Cookies
Soft, chewy molasses cookies - rich in flavor and spice. These cookies SCREAM holiday season! The combination of cinnamon, cloves, ginger, AND molasses - is just unbeatable!
Print
Prep Time
20 min
Cook Time
10 min
Total Time
40 min
Prep Time
20 min
Cook Time
10 min
Total Time
40 min
Ingredients
  1. 3/4 cup butter flavored shortening
  2. 1 cup brown sugar, packed
  3. 1/3 cup molasses
  4. 1 egg
  5. 2 1/4 cups all-purpose flour
  6. 2 teaspoon baking soda
  7. 1 teaspoon cinnamon
  8. 1/4 teaspoon cloves
  9. 1/4 teaspoon ginger
  10. 1/4 teaspoon salt
  11. 1/4 teaspoon cayenne pepper, optional (gives an AMAZING surprise kick!)
  12. 1/2 cup granulated sugar
Instructions
  1. Preheat oven to 350F. Lightly grease a large cookie sheet, set aside.
  2. In a medium bowl, cream shortening and brown sugar. Stir in molasses. Add egg, then stir until fully combined.
  3. In a separate medium bowl, combine flour, baking soda, cinnamon, cloves, ginger, salt, and cayenne pepper (mmm spices!). Stir.
  4. Add dry ingredients to wet, folding together until all dry ingredients have been absorbed.
  5. Place 1/2 cup granulated sugar into a small bowl, set aside. Remove dough from refrigerator. Using a small spoon, scoop and form dough into 1-2 inch balls. Roll each ball in granulated sugar before placing on cookie sheet. Separate each from another by about 2 inches.
  6. Bake at 350F for 8-10 minutes, until cookies begin to brown around the edges.
  7. Remove from oven - allow cookies to cool on pan for 3-4 minutes (or until cookies appear more or less flat) before moving to cool completely on a wire rack.
Notes
  1. Storage: Store in an airtight container for up to 1 week (or freeze for 2-3).
The Hungry Bride http://thehungrybride.com/

Enjoy!

Molasses

Share

Leave a Reply