Molasses crinkle cookies

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As a kid, I NEVER ate molasses cookies! 

Actually, between you and me…I tried molasses cookies for the FIRST time when I was in my 20’s! Pretty darn CRAZY…Eh? :O

I am NOT sure what it was about these cookies that “turned me off”… maybe it was the color OR the fragrance…

molasses crinkle cookies 3OR maybe…It had something to do with the fact that I am a CHOCOHOLIC and there are NO traces of chocolate in these cookies…hahaha.

No wonder I steered CLEAR of them…lol. 

molasses crinkle cookies 2

I still remember the FIRST time I tried them…

One of my friends made them for a Christmas party and she kept INSISTING I try them.

Finally, to make her HAPPY…I picked up a cookie and thought: “Oh man! I am SCREWED… There’s NOT even see a single chocolate chip!!!!” hahah 😛

I was pleasantly SURPRISED when I took my first bite… loved it…and asked for the whole box plus the RECIPE….hehe!

molasses crinkle cookies 1

You guys are gonna love these cookies! They are AWESOMEEEEE… Crinkly and slightly spicy with a LOVELY texture… soft but NOT too soft with a bit of crispiness…

Every time I make them cookies, I think of my friend.

She was the first person to introduce me to the FABULOUS “non-chocolate” world of cookies! 😀

molasses crinkle cookies 4

To make these molasses crinkle cookies, you will need the following ingredients:

2 1/2 cups all purpose flour
1/2 cup butter

1/4 shortening
1 cup brown sugar
1 egg
1/4 cup molasses
2 tsp baking soda
1/4 tsp salt (omit salt if you use salted butter)
1/2 tsp vanilla extract
1 1/2 tsp cinnamon
1 tsp nutmeg 

NOTE:
You can add more or less spices depending on your preference. You can also add 1 tsp ginger and 1/2 tsp cloves if you prefer. I find that too strong for my liking so I usually omit that.

And here are the steps:

Step 1:
Cream butter and shortening until all the lumps are gone and it’s nicely blended.

Add eggs, molasses and vanilla extract. 
Mix for about a minute.

molasses crinkle cookies 5

Step 2:
In a separate bowl, add flour, sugar, salt, baking soda, cinnamon and nutmeg.
Mix with a spoon.
Dump this dry mixture into your wet mixture and mix.
You will have to eventually have to use your hands to mix everything to form “somewhat” of a dough…It will be slightly sticky.

Now, you have 2 options:
You can pop this dough  into the refrigerator for about half an hour and then make little balls OR if you are impatient like me, just rub some shortening or butter on your hands and start pulling portions of this dough and make balls immediately.

molasses crinkle cookies 6

Step 3:
Make little balls of cookie dough (about the size of a walnut).
Roll them around in a dish filled with sugar (just regular granulated sugar…NOT powdered sugar). 

molasses crinkle cookies 7

Step 4:
Place these balls on your cookie tray and bake for about 10 minutes at 375 degrees.
Allow them to cool off on the tray and DON’T try to remove them before they have cooled off completely.

molasses crinkle cookies 8

Store in a cookie jar and you are done!

By the way, this recipe yields A LOT of cookies but I am NOT complaining!

They are gone before I know it! 

molasses crinkle cookies 9

Here is a TIP: These cookies have a tendency to get hard after about 24 hours. As soon as they get hard, I place a slice of bread in my cookie jar, tighten the lid and just let it sit overnight. The next morning, the bread becomes hard and the cookies become soft. That’s coz all the moisture from the bread is now in the cookies. I throw out the bread and enjoy my soft cookies. If they get hard again, you can do this bread trick again. You can do this trick with sugar cookies too! 😉

Molasses crinkle cookies
Author: 
Recipe type: Cookies
 
These molasses crinkle cookies are sure to be a hit at any party! Crispy, sugary on the outside and soft on the inside. Easy to make too!
Ingredients
  • 2½ cups all purpose flour
  • ½ cup butter
  • ¼ shortening
  • 1 cup brown sugar
  • 1 egg
  • ¼ cup molasses
  • 2 tsp baking soda
  • ¼ tsp salt (omit salt if you use salted butter)
  • ½ tsp vanilla extract
  • 1½ tsp cinnamon
  • 1 tsp nutmeg
Instructions
  1. Cream butter and shortening until all the lumps are gone and it’s nicely blended. Add eggs, molasses and vanilla extract. 
Mix for about a minute.
  2. In a separate bowl, add flour, sugar, salt, baking soda, cinnamon and nutmeg. Mix with a spoon. Dump this dry mixture into your wet mixture and mix. You will have to eventually have to use your hands to mix everything to form “somewhat” of a dough…It will be slightly sticky. Now, you have 2 options: You can pop this dough into the refrigerator for about half an hour and then make little balls OR if you are impatient like me, just rub some shortening or butter on your hands and start pulling portions of this dough and make balls immediately.
  3. Make little balls of cookie dough (about the size of a walnut). Roll them around in a dish filled with sugar (just regular granulated sugar…NOT powdered sugar).
  4. Place these balls on your cookie tray and bake for about 10 minutes at 375 degrees. Allow them to cool off on the tray and DON’T try to remove them before they have cooled off completely.
  5. Store in a cookie jar and you are done! By the way, this recipe yields A LOT of cookies but I am NOT complaining!
Notes
- You can add more or less spices depending on your preference. You can also add 1 tsp ginger and ½ tsp cloves if you prefer. I find that too strong for my liking so I usually omit that.
- These cookies have a tendency to get hard after about 24 hours. As soon as they get hard, I place a slice of bread in my cookie jar, tighten the lid and just let it sit overnight. The next morning, the bread becomes hard and the cookies become soft. That’s coz all the moisture from the bread is now in the cookies. I throw out the bread and enjoy my soft cookies. If they get hard again, you can do this bread trick again. You can do this trick with sugar cookies too! 😉

Well, that’s all for today.

If you liked these cookies, you may also like some of these other cookies…

Swedish ginger cookies

swedish-ginger-cookies

Mocha crinkle cookies

mocha-crinkle-cookies

 

Crackly sugar cookies

crackly sugar cookies

Until next time, tata my lovelies 🙂

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23 Comments

  • Rosie @ Blueberry Kitchen April 18, 2013 2:43 am

    Yum, your cookies look delicious!

  • Belinda @zomppa April 18, 2013 4:23 am

    I’m pretty sure I’d be screwed if I ate one of these – would eat all of them at once!!

  • yummychunklet April 18, 2013 10:29 am

    Pretty little crinkle cookies!

  • Coffee and Crumpets April 18, 2013 11:14 am

    I like these kind of cookies…ginger snaps, the Swedish thins….all are yummy! These look really great!

    Nazneen

  • Jess S. @ Floptimism April 18, 2013 12:14 pm

    You say you’re a chocoholic and there are no traces of chocolate in these cookies, but from one chocoholic to another…I’ll bet they’d taste KILLER with some chocolate swirled in (or drizzled on top, or both…) 😉

  • Rachel @ Baked by Rachel April 18, 2013 6:12 pm

    I have a huge obsession with molasses in baked goods. These look incredible!

  • Suzie April 18, 2013 9:41 pm

    I didn’t have molasses in cookies until about the same age! Funny though now I actually make a dog treat that has molasses in it. Your cookies sound wonderful!!

  • Alex April 19, 2013 3:59 am

    What a brilliant trick. Thanks! (And gorgeous cookies!)

  • Nilu A April 19, 2013 5:32 am

    I love these cookies… The cookies look delicious and pretty.. Fantastic.. I’m a new blogger… Do visit my blog.. http://kitchenserenity.blogspot.in/

  • I Wilkerson April 19, 2013 6:16 am

    I’ve always loved these cookies, but I’ll bet my kids have never had them. Perhaps a good excuse to do some weekend baking!

  • Marta @ What should I eat for breakfast today April 19, 2013 9:54 am

    Nice trick!

  • Asmita April 19, 2013 1:09 pm

    Lovely cookies! I love this trick. Going to keep it in mind.

  • Natalie April 19, 2013 1:54 pm

    Yum!! I love molasses, always makes for a great cookie!

  • Viviane Bauquet Farre- Food and Style April 19, 2013 5:20 pm

    These look perfectly soft and sweet, Abeer!

  • CCU April 19, 2013 6:12 pm

    Your cookies have me drooling onto my keyboard 😀

    Cheers
    Choc Chip Uru

  • [email protected] April 21, 2013 4:05 pm

    Great looking cookies! Although I’m a big chocolate lover, I’ve always enjoyed molasses cookies too. And peanut butter. And sugar. And . . . heck, I don’t think there’s a cookie I don’t like! Really nice post – thanks.

  • Tania @ A Perfect Pantry April 22, 2013 10:38 pm

    I love cooking with molasses. These cookies look very good.

  • Rabz May 2, 2013 9:31 pm

    looks delicious a lot like ginger cookies 🙂

  • Laura P. June 17, 2013 7:37 pm

    Thanks for sharing your recipe! I love molasses cookies and can’t wait to bake these. The batter is in my fridge right now firming up! I do have a question: in step 2 the directions say to add baking powder, but that is not an ingredient in the list so I left it out. If the recipe does call for baking powder and not just baking soda, how much should I add? I will report back after baking! Your blog is so much fun to read!

  • Kristin December 17, 2014 10:13 am

    Pretty sure this is just taken from the Better homes and gardens cookbook…They call them Giant Ginger Cookies…

    • Abeer Rizvi December 17, 2014 12:02 pm

      Oh ok… that’s good to know. I didn’t even think of making them giant shaped. I will be sure to try that next time! 😉

  • Sharyn December 14, 2015 10:27 am

    am still not able to access this recipe and it looks so good. Help. Thanks.

    • Abeer Rizvi December 14, 2015 8:21 pm

      Sharyn, why can’t you access it? Does the recipe not load for you? Can you tell me more so I can help you…

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