Molasses Crinkles

I have been eating Molasses Crinkle cookies since I was little.  The taste always reminds me of Fall and Winter because for some reason that was the time of year we always made them.
 I now make them all throughout the year.  They are a warm, spice filled cookie that I'm sure you'll love as much as we do.
Here's what you need:

1/2 cup butter, unsalted, at room temperature
1/2 cup shortening, I use butter flavored Crisco
1 cup sugar
1/2 cup molasses
2-1/4 tsp. baking soda
1 tsp. salt
1-1/4 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground ginger
2 large eggs, at room temperature
3-1/2 cups flour, all-purpose
coarse sugar crystals for coating the cookies

Preheat oven to 350 degrees.  Line baking sheet with parchment and set aside.

In the bowl of a stand mixer, cream the butter, shortening, and sugar until light and fluffy, about 2 minutes.

 

Spray a measuring cup with cooking spray then measure the molasses and pour into the butter mixture.  Mix until incorporated, scraping down the sides as you go.

 

Add the baking soda, salt, and spices and mix well.

 

Add the eggs and beat well, scraping down the sides as you go.

 

Stir in the flour.  The dough will be very soft.

 

Scoop the dough into 1-1/2" balls, I use a Pampered Chef medium scoop for all my cookies, and then roll in the coarse sugar to coat.  

 

Place on the parchment lined cookie sheet 2" apart and bake for 10 minutes.  Cool on the pan a few minutes then remove to a cooling rack to cool completely.

 

Mmmmm.  Warm spice cookies with a soft center and crispy outside.  You have to try this recipe.

Serves 3 - 4 dozen

Here's the handy printable - Molasses Crinkle Cookies 

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