If you’re looking for a nut-free, dairy-free cookie recipe that’s a hit with any age group, you can’t go wrong with Molasses Crinkle cookies. I got this recipe from Michelle Reitemeyer and added my own twist: a Demerara sugar coating that adds extra crunch and looks pretty too.
MOLASSES CRINKLE COOKIES
1 cup sugar
3/4 cup vegetable shortening
1/4 cup light molasses
2 cups flour
2 1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground cardamom
1/4 tsp salt
Heat oven to 350 deg. In a large mixing bowl, combine 1 cup sugar, shortening, molasses and egg. Beat at medium speed until well blended. Add flour, baking soda, salt and spices. Beat at low speed until soft dough forms. Chill dough at least 1 hour (this step is optional but I find that it makes it easier to roll the dough.)
Use cookie dough scoop to measure dough and roll into balls. Roll in Demerara sugar. Place 2 inches apart on ungreased baking sheets. Bake for 8 to 12 minutes, or until set. Cool completely before storing. Freezes well.
This recipe makes 2 1/2 dozen cookies.
For smaller cookies, roll dough into 1-inch balls. Yield: 60 cookies.
copyright 2014 Barb Szyszkiewicz