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Crinkle-Top Molasses Cookies Recipe

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This recipe for Crinkle-Top Molasses Cookies is from The Bucholtz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup shortening
1 cup brown sugar
1/4 cup molasses
1 egg
2 teaspoon baking soda
2 cups sifted flour
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon cinnamon
Directions:
Directions:
1. Preheat oven to 375º.

2. Melt shortening in a 3 or 4-quart saucepan over low heat. Remove from heat; let cool. Add sugar, molasses, and eggs; beat well.

3. Sift together baking soda, salt, ginger, cinnamon, and flour. Add to first mixture gradually. The dough will be very stiff. When well-mixed, chill, covered.

4. Form dough into balls about the size of a hickory nut. Roll in granulated sugar and place on a greased cookie sheet, about 2 inches apart. Bake 8 minutes. Let cookies cool before removing from baking sheet, as they are very soft when hot.
Personal Notes:
Personal Notes:
An old recipe from Bertie Atwood.
These keep really well, and have a chewy, old-fashioned flavor.

 

 

 

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