Molasses-Spice Crinkles

Oxmoor House
Molasses-Spice Crinkles Recipe

Photo: Oxmoor House

For centuries Southerners have treasured their jars of molasses—the cooked-down sugar cane mixture that is thick, brown, sticky and sharp with tangy flavor. From the hills of Tennessee to the plains of Georgia, the syrup was a table condiment for drizzling on biscuits and pancakes, or stirring into desserts. Still a treat today, the strong, sweet flavor of molasses balances well with a team of spices in these soft, chewy cookies crusted with sugar.

Makes 3 dozen


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3/4 cup shortening
1 cup granulated sugar
1 large egg
1/4 cup molasses
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup sparkling sugar


: 15 Minutes
Cook: 11 Minutes
Other: 1 Hours

1. Beat shortening at medium speed with an electric mixer until fluffy. Gradually add 1 cup granulated sugar, beating well. Add egg and molasses; beat well.

2. Combine flour and next 8 ingredients, stirring well. Add one-fourth of flour mixture at a time to shortening mixture, beating at low speed after each addition until blended. Cover and chill 1 hour.

3. Shape dough into 1-inch balls, and roll in sparkling sugar. Place 2 inches apart on ungreased baking sheets.

4. Bake at 375° for 9 to 11 minutes. (Tops will crack.) Remove to wire racks to cool completely.

Created date

October 2009

Nutritional Information