It’s just not the holidays without these soft, chewy, molasses cookies! They smell and taste like Christmas…kind of like gingerbread spiked with a bit of clove in a puffy cookie that’s got just the right amount of chew.
What really puts them over the top are the golden raisins. That tangy little bite balances the sweetness from the molasses perfectly. For you raisin haters out there – and I know you exist – you can leave them out, but I’d highly recommend giving them a try!
This particular recipe won the Good Morning America Christmas cookie contest in 2002 and I’ve been baking them ever since. Hubby and I find ourselves sneaking them at all times of day: midmorning, afternoon breaks, after dinner, whenever! They are addictive.
Enjoy them with coffee, tea, cocoa, or a glass of milk. They’re also a great choice for a cookie swap and to leave out for Santa on Christmas Eve.
If you’re looking for an alternative to chocolate chip or the traditional sugar cookie, whip up a batch of these for the family or your next holiday gathering.
For more sweet treats, try these yummy Cherry Filled White Chocolate Blondies, or these Decadent Brownies.
Crinkle Top Molasses Cookies
Ingredients
- ¾ cup shortening
- 1 cup granulated sugar
- 1 egg beaten
- 4 tbsp. dark molasses
- ½ tsp. salt
- 2 tsp. baking soda
- 1 tsp. ground ginger
- 1 tsp. ground cloves
- 2 cups flour
- 1 cup golden raisins optional
Instructions
- Preheat oven to 350℉ and line two baking sheets with parchment paper; set aside.
- In a large bowl, cream the shortening, sugar, and egg until smooth.
- Add the remaining ingredients and mix till well combined.
- Form the cookie dough into walnut-sized balls and roll them in granulated sugar.
- Place the dough balls on the parchment-lined cookie sheets, about two inches apart.
- Bake for about 10 minutes, till puffed, crinkled, and slightly golden. Be careful not to overbake or the cookies will not be chewy, and chewy is what you want!
- Let the cookies cool on the baking sheets for about 10 minutes, then remove to wire racks to cool completely.
Notes
- The biggest tip with these cookies is to avoid overbaking them. They are ready once they begin to show crinkle lines across the top of the cookie and have just turned golden brown. If they bake too long, they will become hard.Â
- We make these on the smaller side, so we get about two dozen. If you like them a little bigger, go for it! You just may need to bake them a little longer.