After the classic chocolate chip cookie, the cookie I remember most vividly from my childhood is the molasses crinkle. Spiced with cinnamon, ginger, and cloves, and topped with a subtle sugary sparkle, the molasses crinkle strikes me as the cookie version of Throwback Thursday: often forgotten but enthusiastically embraced whenever someone dusts off the old recipe card and shares it with their friends and family. Their ingredients are basic (no Himalayan salt or Madagascar bourbon vanilla here!) and their appearance is unassuming, but just take a bite and you’ll instantly taste the warmth and comfort that these molasses crinkle cookies embody.
Even though the spices in molasses crinkles are similar to the ones found in gingerbread, I’ve never thought of them as particularly festive (not visually, anyway), so I set out to make a holiday-worthy version by dipping them in white chocolate and adding colored sprinkles. It only takes a few extra minutes, which is a small price to pay for such pizzazz!
The past few weeks have been incredibly busy and there are some big changes on the horizon (this is obviously true on the national level, but I’m talking about on the personal level; more on that in a future post), so I’ve been a little slow to get into the holiday spirit this year. Luckily, baking a batch of these molasses crinkle cookies, writing a few Christmas cards, and playing some seasonal music were all I needed to jump-start that festive feeling. What are your tricks for getting into the holiday spirit when your to-do list is a mile long?
- 3/4 cup shortening, at room temperature
- 1 cup packed brown sugar
- 1 egg
- 1/4 cup molasses
- 2 1/4 cups flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon cloves
- 1/4 teaspoon salt
- 3 tablespoons granulated sugar
- 1 1/2 cups white chocolate chips
- 1/2 teaspoon oil
- Cream together the shortening and brown sugar. Add the egg and mix until fully incorporated. Stir in the molasses.
- In a separate bowl, sift together the flour, baking soda, cinnamon, ginger, cloves, and salt. Add the dry ingredients mixture to the wet ingredients and mix until combined. Chill the dough in the refrigerator for 1-2 hours.
- Preheat the oven to 375 degrees. Shape the dough into 1-1 1/4 inch balls and dip the tops in granulated sugar. Place the balls 2-3 inches apart on a baking sheet lined with parchment or a silicone mat. Using your finger or an eyedropper, place 2-3 drops of water on top of each. Bake for 9-12 minutes. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool. Allow the cookies to cool before dipping them.
- Using a double boiler or in the microwave, melt the white chocolate and oil. Dip half of each cookie in the white chocolate and place on a baking sheet lined with parchment or a silicone mat. While the chocolate is still wet, add sprinkles. Allow the chocolate to set completely before storing in an airtight container.
- Original molasses crinkles recipe from Betty Crocker.