Molasses Crinkles

I've been making these every Christmas for a few years now, and they are always soooo yummy!  You can use regular sugar if you want, but turbinado sugar (C&H Sugar calls it "raw sugar") is easily found in most grocery stores.  They are very popular cookies among the staff at school!


Molasses Crinkles
Gourmet Magazine

 Makes about 6 dozen cookies



2 1/4 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/2 teaspoon ground allspice

1/2 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup vegetable shortening at room temperature

1/2 stick (1/4 cup) unsalted butter, softened

1 cup packed dark brown sugar

1 large egg

1/2 cup molasses (not robust or blackstrap)

About 1/3 cup sanding or granulated sugar* for tops of cookies

Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt in a bowl until combined.
Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Add egg and molasses, beating until combined. Reduce speed to low, then mix in flour mixture until combined.
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
Roll 1 heaping teaspoon of dough into a 1-inch ball with wet hands, then dip 1 end of ball in sanding sugar. Make more cookies in same manner, arranging them, sugared side up, 2 inches apart on 2 ungreased baking sheets.

Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, 10 to 12 minutes total, then cool on sheets 1 minute. Transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.

Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 2 weeks.