These cookies just remind me of Christmas. I remember making them when I was in high school with a friend and I kept the recipe. I still have the recipe on the same little blue post it I wrote it down on. Sooo….on the longest day ever (Fall Back Sunday), A and I made the cookies and I didn’t have the shortening. So we used applesauce. And they were gross. So my husband offered to run to Wal-Mart and get shortening. And I finally re-made them on Wednesday with A. SO much better. The moral of the story is: don’t believe the “internets”. HA!
OH and they were the fodder of a quote that my husband will go down in history as saying:
A: Daddy do you want to help make cookies?
B: Sorry, dude. I don’t make them. I just eat them.
Here is the recipe picture story:
Flour, Baking Soda, Salt, Cinnamon, Cloves, and Ginger
And these wet ingredients:
A Helper, egg, shortening, sugar, and molasses
You’ll combine the dry ingredients in a separate bowl and sift to make sure they are well combined. In your mixing bowl you will combine the sugar and shortening and mix on low to medium speed until combined. Then you’ll add in the egg and blend well and lastly the molasses. Then while on low speed you will slow add in the flour mixture being careful not to over mix (I do it a ladle full at a time).
By far A’s favorite part. Sitting on the counter and watching the items mix together.
Then using a cookie scoop put them on a cookie sheet that has either parchment paper on it or a silicon mat:
I place them about an inch to an inch and a half apart (they don’t spread a whole lot), and I use a tablespoon size cookie scoop.
Then bake them off in a 375 degree preheated oven for about 8 minutes. DO NOT overbake! They will come out hard and yuck, instead of crunchy with a soft center.
After they come right out of the oven they should look like this:
Puffy and golden, and a little more golden on edges.
Let them cool on the cookie sheet for three minutes then transfer to a cooling rack to let them cool completely. But before you do you need to eat at least one or two warm…sooo yummy. Anyway. Then they will look like this:
See how the top looks broken? That’s why they are called Molasses Crinkle Top Cookies.
Now stack ’em up on the plate and eat them!
Delicious by themselves or dipped in coffee or my favorite Trader Joe’s Chai Tea. Yum!
Here’s the written out recipe…enjoy!
Ingredients (Makes about 2 dozen)
3/4 cup shortening
1 cup sugar
1/4 cup molasses
2 tsp baking soda
2 cups flour
1 tsp cinnamon
1/2 tsp clove
1/2 tsp ginger
1/2 tsp salt
Preheat oven to 375 degrees.
Line a cookie sheet with parchment paper or a silicon baking mat (I love Silpats!).
In a medium bowl sift together flour, baking soda, cinnamon, clove, ginger, and salt. Set aside
In a mixing bowl, using an electric mixer beat together shortening and sugar until creamed. Add in egg on low speed and mix, then add in molasses and mix. On low speed slowly add in sifted ingredients mixing until just combined. Then using a tablespoon cookie scoop place dough on cookie sheet about an inch a part. Bake in oven for about 8 minutes (don’t over bake!). Let them cool on the pan out of the oven for about three minutes and then transfer to a cooling rack to cool completely. Store in an air tight container (my Nannie always used to through in a slice of bread to keep the cookies from getting stale…and her cookies were never stale. Just saying).