Molasses crinkle cookies have been a fixture of American holiday baking since at least the mid-1800s. The hallmark technique in Mary April’s recipe is the water-then-sugar dip: rolling each dough ball in water before coating it in sugar creates a heavier crust that crackles and splits in the oven, giving the cookies their distinctive crinkled surface. Shortening keeps the crumb tender, molasses gives them their deep color and warm complexity, and the trio of cloves, ginger, and cinnamon does the rest.
Ingredients
1 c sugar
¾ c shortening (Crisco)
1 egg
¼ tsp ground cloves
½ tsp ground ginger
1 tsp cinnamon
¼ c molasses
2 tsp baking soda
2 c flour
Instructions
Preheat oven to 375°F.
In a large bowl, cream together the sugar and shortening until light and fluffy.
Add the egg and mix well.
Add the molasses and mix until combined.
Stir in the cloves, ginger, cinnamon, baking soda, and flour until a soft dough forms.
Roll the dough into balls about the size of walnuts.
Dip each ball briefly in water, then roll in granulated sugar to coat.
Place on an ungreased cookie sheet.
Bake at 375°F for 8–10 minutes, until just set — they will firm up as they cool. Do not overbake.
Cool on the pan for 2–3 minutes before transferring to a wire rack.
Also try: Mary April’s Ginger Cutout Cookies — a larger rolled cut-out version from the same kitchen.
