Soft and chewy molasses crinkle cookies are a holiday baking staple, though they're delicious any time of year. Molasses, ginger, cinnamon, and cloves give these quick and easy spice cookies their incredible flavor before they're rolled in sugar and baked to chewy perfection. This old-fashioned recipe was passed down by my grandma, and it's a family favourite at Christmas!

RECIPE & PHOTOS FROM, WWW.ALWAYSEATDESSERT.COM

Ingredients:

1 ¾ cups (219 grams) all-purpose flour
1 ½ teaspoons (6 grams) baking soda
¾ teaspoon (1.5 grams) ground ginger
¾ teaspoon (1.5 grams) ground cinnamon
¾ teaspoon (1.5 grams) ground cloves
¾ cup (154 grams) vegetable shortening
1 cup (200 grams) granulated sugar (plus more for rolling cookies)
¼ cup (84 grams) molasses
1 large egg

Instructions

In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, and cloves. Set aside.
In the bowl of a stand mixer (or in a large bowl using an electric hand mixer), beat shortening, sugar, and molasses on medium speed until combined.
Add egg and beat on high speed until blended.
Slowly add flour mixture, blending just until incorporated.
Pour extra sugar onto a small plate. Roll dough into balls and roll each ball in sugar.
Chill the dough balls in the fridge for 30 minutes before baking.
Preheat the oven to 350°F and place cookie dough balls 3 inches apart on a cookie sheet lined with a silicone baking mat or parchment paper. Bake cookies for 8-10 minutes, until cookies spread and flatten. Edges should appear slightly crisped and centers should still be slightly puffed. Cool cookies on tray for 5 minutes before transferring to a wire rack to cool completely. Cookies will firm up a bit and tops will crackle as they cool.

Notes

Storage: Store cookies in an airtight container at room temperature for up to 5 days. Cookies also freeze well, stored in an airtight container, for up to 3 months.

Old-Fashioned Molasses Crinkle Cookies

Ingredients:

Instructions

Notes