Tuesday, March 29, 2011

Molasses crinkles

I had some different cookies in mind when I made these, but then ate these instead because they were delicious. I was looking for some sort of soft, chewy, flatter gingery molassesey cookies, but these will do. I'll find that recipe someday, but in the meantime, enjoy this one! I made these cookies fairly large, but you can make them smaller, just adjust the baking time accordingly.

Molasses crinkles
From bettycrocker.com

3/4 c shortening, room temp (I used Earth Balance)
1 c packed brown sugar
1/4 c molasses
1 egg
2 1/4 c flour mix
1/2 t xanthan gum
2 t baking soda
1 1/2 t cinnamon
1 1/2 t ginger
1/2 t ground cloves
1/4 t salt
granulated sugar

Beat shortening, brown sugar, molasses and egg until smooth. Stir together the dry ingredients except the granulated sugar, then stir into the shortening mixture. Cover and refrigerate 2 hours. Preheat the oven to 375. Roll balls of dough about the size of a golf ball in sugar, then place a few inches apart on a cookie sheet. Bake about 14 minutes, until cracked and starting to brown.
I baked six at a time, and made about a dozen and a half. 


  1. mm yum, these sound simple and delicious. Sometimes the best recipes are made when we're trying to remember others. I've done it a couple of times!

  2. I think I have the recipe you were looking for. The molasses cookies I make are the soft, chewy, flat, and gingery cookie you're describing. You'd have to swap out the AP flour for your gluten-free flour mix but I don't see why they wouldn't be a perfect match for what you were going for.