Molasses Crinkles
Source of Recipe
Jane Booth Vollers of Chester, Conn.
List of Ingredients
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 cookiesRecipe
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 three minutes in a stand mixer (preferably fitted with paddle attachment) or six 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 one heaping teaspoon of dough into a one-inch ball with wet hands, then dip one end of ball in sanding sugar. Make more cookies in same manner, arranging them, sugared side up, two inches apart on two ungreased baking sheets.
Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, about 10 to 12 minutes total, then cool on sheets one 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 for about two weeks.
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