Molasses Crinkles

Thick, chewy cookies with crackled sugary tops. Perfect for an after-school snack with cold milk. MORE+ LESS-

By Betty Crocker Kitchens

November 11, 2013

3/4

cup shortening

cup packed brown sugar

1/4

cup mild-flavor molasses or full-flavor molasses

egg

2 1/4

cups Gold Medal™ all-purpose flour

teaspoons baking soda

teaspoon ground cinnamon

teaspoon ground ginger

1/2

teaspoon ground cloves

1/4

teaspoon salt

Granulated sugar

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1

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.
2

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.
3

Bake 10 to 12 minutes or just until set but not hard. Remove from cookie sheet to wire rack.