Recipe submitted by Mrs. J. Irvin Lehman, Chambersburg, Pa; Mrs. Schertz, Falfurrias, Tex.
3/4 cup shortening
1 cup brown sugar
4 Tbsp molasses
2 1/4 cup flour
1/2 tsp salt
2 tsp soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
Cream shortening and sugar together. Add egg and molasses and beat until well blended.
Sift flour. Measure and add salt, soda and spices. Sift again.
Add sifted ingredients to creamed mixture and mix thoroughly. Chill dough in refrigerator.
Shape the chilled dough in balls 1 inch in diameter.
Roll balls in granulated sugar and place 2 inches apart on greased baking sheet.
Bake at 350 degrees for 12-15 minutes.
Makes 4 dozen cookies.
So the reason these cookies are called molasses crinkles, is because they are supposed to “crinkle” and form ridges on the top as they cool. Obviously mine did not. They cracked and were a bit thicker than they should have been…….but they were still soooo good! Chewy on the inside with a slight buttery crunch around the edges. Eat them warm with milk or coffee.
I used butter for my shortening. For my molasses, I used half mild, and half full flavor……Brer Rabbit is my favorite brand.
The recipe said it would yield 4 dozen. I got about 3 dozen using a 1 inch cookie dipper.
Work quickly, or the dough will become sticky.