Molasses Crinkle Cookies Food

MOLASSES CRINKLES

Steps:

• Cream the shortening and the brown sugar. Stir in the egg and molasses and mix well.
• Combine the flour, baking soda, salt, cloves, cinnamon, and ginger. Add the flour mixture to the shortening mixture and mix well. Cover and chill dough for at least 2 to 3 hours.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Roll dough into balls the size of large walnuts. Roll balls in sugar and place 3 inches apart on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cool for one minute before transferring to a wire rack to continue cooling.

MOLASSES SPICE CRINKLE

Steps:

• In medium bowl, mix flour, baking powder, baking soda, ginger, cinnamon, nutmeg, salt, cloves and allspice; set aside.
• In large bowl, beat shortening with electric mixer on medium speed until fluffy. Gradually add granulated sugar, beating well. Add egg and molasses; beat well. Gradually add flour mixture, beating on low speed until blended. Cover; refrigerate 1 hour.
• Heat oven to 375°F. Shape dough into 1-inch balls; roll in sparkling sugar. On ungreased cookie sheets, place balls 2 inches apart.
• Bake 9 to 11 minutes (tops will crack) or just until set. Remove from cookie sheets to cooling racks.

CHEWY MOLASSES-SPICE COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
• With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
• Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
• Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely.

CRACKLE TOP MOLASSES COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• In a large bowl mix oil and 1 cup of sugar. Add egg, beat well. Stir in molasses, 2 cups flour, baking soda and spices. If necessary, add more flour to make a firm dough.
• Shape dough into 1 1/4 inch balls. Roll in 1/3 cup sugar. Place 3 inches apart on an ungreased baking sheet. Bake 12 to 14 minutes or until tops crack. Remove from baking sheet and cool on rack.

CHEWY MOLASSES CRINKLE COOKIES

Steps:

• Beat butter and sugar. Add egg then molasses.
• In a separate bowl, whisk flour, baking soda, salt and spices.
• Stir into butter mixture and mix until combined.
• Form it into walnut-sized balls. Dip the tops in sugar and place them 2" apart on a parchment-lined cookie sheet.
• Bake at 375 F for 8-10 minutes.

MOLASSES CRINKLES

Steps:

• 1. Chill dough. Roll into balls the size of large walnuts Dip tops in sugar. Place sugared side up, 3 inches apart on greased cookie sheet. Sprinkle each cookie with 2 or 3 drops of water to produce a crackled surface
• 2. Bake just until set but not hard. 375 degree oven for 10 to 12 minutes.

MOLASSES CRINKLES (COOKIES)

Steps:

• Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, pepper, and salt in a bowl until combined. Set aside.
• 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 a paddle attachment) or 6 minutes with a handheld mixer.
• Add egg and molasses, beating until combined.
• Reduce speed to low, then mix in flour mixture (1 cup at a time, scrape down) until combined.
• Put oven racks in upper and lower thirds of oven and preheat oven to 375 degrees F.
• Roll 1 heaping teaspoon of dough into a 1-inch ball WITH WET HANDS, then dip 1 end of the the ball in granulated sugar.
• Make more cookies in the same manner, arranging them, sugar 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 - 12 minutes total.
• Cool cookies on sheets 1 minute, then remove from baking sheets and transfer to racks to cool completely.

CRISP MOLASSES COOKIES

Steps:

• Whisk the flour, baking soda, cinnamon, cloves, ginger, and salt together. Set aside.
• Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter on high speed until completely smooth, about 1 minute. Add the granulated sugar and beat the two together until smooth and creamy, about 1 minute. Add the molasses, egg, and vanilla and beat on high until completely combined, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
• Add the dry ingredients to the wet ingredients and mix on low until combined. Cover and chill the dough for 1 hour in the refrigerator (and up to 2-3 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard and the cookies may not spread.
• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Roll balls of dough (about 1 scant Tablespoon of dough per cookie) into the granulated/coarse sugar. Place each ball 2 inches apart on the baking sheets. Bake for 13 minutes or until cracked on the top.
• Remove from the oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

MOLASSES KRACKLE COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• In a stand mixer fitted with the paddle attachment, cream together the sugar, shortening and butter until light and fluffy. Add the molasses and egg, and mix to combine.
• In a separate bowl, mix together the flour, baking soda, cloves, ginger and salt. With the mixer set to low speed, add the dry ingredients to the sugar mixture, and mix until combined. Chill the dough for 1 hour.
• Use a 2-tablespoon cookie scoop to portion the dough, and then roll the portions into balls. Then roll in the sanding sugar and place on the prepared baking sheet. Bake for 10 to 12 minutes.

OLD-FASHIONED MOLASSES CRINKLES

Steps:

• Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, pepper, 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 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 two 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.

MOLASSES CRINKLES

Steps:

• Mix shortening, brown sugar, molasses and egg thoroughly in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours.
• Heat oven to 375°F. Grease cookie sheet. Shape dough into 1 1/4-inch balls. Dip tops in granulated sugar. Place balls, sugared sides up, 3 inches apart on cookie sheet. Sprinkle each with 2 or 3 drops of water.
• Bake 10 to 12 minutes or just until set but not hard. Remove from cookie sheet to wire rack.

MOLASSES CRINKLE COOKIES

Steps:

• 1. Pre-heat oven to 375 degrees
• 2. Chill dough. Then roll into large walnut size balls. Dip tops in granulated sugar. Place sugar side up on a lightly greased cookie sheet.
• 3. Sprinkle each cookie with 2-3 drops of water, this makes the top crackle. Bake until just set, but NOT hard. 10-12 min.