Molasses-Spice Crinkles

5.0 9
5 stars
(9)
Photo: Oxmoor House
Recipe from 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.

Ingredients

  • 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

Preparation

Cook Time:
: 15 Minutes
Other: 1 Hour

  1. 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. 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. 3. Shape dough into 1-inch balls, and roll in sparkling sugar. Place 2 inches apart on ungreased baking sheets.
  4. 4. Bake at 375° for 9 to 11 minutes. (Tops will crack.) Remove to wire racks to cool completely.
Southern Living Best Loved Cookies,
2009