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Photo: Oxmoor House Photo by: Photo: Oxmoor House

Molasses-Spice Crinkles

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.

Oxmoor House OCTOBER 2009

  • Yield: Makes 3 dozen
  • Cook time:11 Minutes
  • :15 Minutes
  • Other:1 Hour

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

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.

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Molasses-Spice Crinkles recipe

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