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Molasses Crinkles couldn’t be more holiday perfect. Sweet, spicy, and just the right amount of chewy, it’s no wonder they’re classic.
This is a sponsored post on behalf of McCormick. All opinions are my own.
You know what one of the coolest things about creating a little family of your own is? Getting to pick and choose the traditions from both sides of the family to continue.
Eric always says that one of the things he loves about me is my passion for baking. It brings to mind his childhood and his grandmother who baked up delicious treats all year long, but especially at Christmas.
We even have a fantastic cookbook of family recipes, put together by his aunt. I’m not kidding when I say everything is documented, right down to what was served at the Christmas buffet every year.
I totally get a kick out of going through through the cookbook – especially the notes in the margins. Let’s just say one year, someone wasn’t feeling the chocolate pecan tart – there’s just a one word note next to it in the buffet list – no. Ha!
Eric and I’ve been talking more and more about the traditions we want to make a priority every year as we create lasting memories for Elle. We both agree, much of it will revolve around our favorite recipes, like my Nana’s pumpkin roll recipe, and these Molasses Crinkle Cookies.
Straight from the pages of Grandma’s cookbook, these cookies are 100% classic. Chewy, spicy, and at home on every cookie tray. Now that’s what I’m talking about! Another favorite for the holidays are these gingerbread cookies.
Biting into one of these perfect cookies, a cup of my favorite tea nearby, it almost made me okay that we’ve already had our first snow of the season (on Halloween!), and I’m definitely ready to settle in and bake another batch.
I often find myself baking with classic McCormick spices; cinnamon, nutmeg, pure vanilla extract – these are the flavors that basically make up my life. I mean, if someone were to make me a custom perfume, I’m pretty sure that’s exactly what it would smell like.
And really, it’s no wonder. McCormick has been around for 125 years – more than a century! They’ve played a huge roll in the kitchens of at least four generations of bakers and cooks the world over.
McCormick’s Flavor of Together program is a yearlong initiative to share 1.25 million stories – stories of how flavor unites and defines people across the globe. For every story shared on any of McCormick’s brand websites or social channels, McCormick will donate $1, up to $1.25 million, to United Way to help feed those in need.
Share your story to help those in need – it couldn’t be simpler. Submit your story at FlavorOfTogether.com, or on social media using hashtag #flavorstory. You’ll also find globally inspired recipes, videos, and more. It’s one truly cool social media experiment. I can’t wait to read your story.
Oh, and I hope you’ll share these Molasses Crinkle Cookies as part of a new family tradition – because whoa, are they amazing!
Molasses Crinkles
Ingredients
- ¾ cup shortening
- 1 cup packed light brown sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- ¼ cup molasses
- 2 ¼ cup all-purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ cup granulated sugar for rolling cookies
Instructions
- In a large bowl with an electric mixer, beat shortening and brown sugar until light and fluffy; about 3 minutes. Add in egg, vanilla and molasses and mix until fully combined.
- In a medium bowl, whisk together the flour, baking soda, salt, cloves, cinnamon and ginger. Slowly add dry ingredients to the shortening mixture and mix until just combined. Cover and refrigerate for at least 1 hour.
- When you're ready to bake the cookies, preheat the oven to 375 °F and line two baking sheets with parchment paper.
- Using a medium cookie scoop (about 1 1/2 tablespoons) roll dough into balls and then roll into the granulated sugar to coat. Place dough balls 2 inches apart on prepared baking sheets. Bake cookies in preheated oven for 10-12 minutes. Allow cookies to cool on baking sheets for about 3 minutes before removing the cookies to a wire rack to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post is sponsored by McCormick; however, the views and opinions expressed on My Baking Addiction are my own, and based upon my experiences with McCormick products. Thank you for supporting McCormick and the brands that continue to make My Baking Addiction possible.
This recipe was a family favorite growing up. I LOVE them! Thank you for sharing this recipe, it has brought up so many wonderful holiday memories of my childhood.
Thanks for stopping by!
-Jamie
I wish I knew from where this recipe originated. It is very similar to the “Gingersnap” recipe passed down from my fraternal grandmother to my mother, and then to me.
As a matter of fact, I grew up thinking this is what Gingersnaps were supposed to taste like; it wasn’t until I was an adult and bought a package of Gingersnaps from the store and discovered how hard they are I realized my grandmother’s recipe was NOT what most people consider a “Gingernsnap.”
The only difference between your grandmother’s recipe and mine is the recipe I use omits the cloves, the vanilla, and the amount of ground ginger is increased to 1 Tbls. It also uses 1 cup granulated sugar instead of 1 cup brown sugar.
I always assumed (because of the recipe from my grandmother) the term “Gingersnap” referred to the “snap” of the strong ginger flavor, NOT the texture of the cookie. I tried substituting butter for the shortening in the recipe just once, and I’ll never do that again. The cookies were crisp instead of soft and chewy. I still make these four or five times a year; they are definitely my daughter’s and my favorite cookie recipe.
I have no idea. This one was actually handwritten, so we’re unable to know exactly where it originated. I too always thought this was a gingersnap growing up. So funny! Thanks so much for stopping by!
-Jamie
This recipe is very, very similar to Betty Crocker’s Chewy Ginger Cookies or Gingersnaps. They are in her original, orange Cookie Cookbook. Here’s a link to the digital version. http://www.bettycrocker.com/recipes/soft-molasses-cookies/4e20528d-5cb1-45fb-b9eb-8e6cca62afac . The only difference is you add vanilla. :-)
As I said, this came from my husband’s grandmother’s recipe box, so I wasn’t 100% sure where it came from, thanks for tracking down the source.
-Jamie
Those are so perfection crinkly and round! I bet they taste amazing!! :)
Oops! I meant *perfectly*
Yes they are – we just love them and already made a second batch. Thanks for stopping by!
-Jamie
Ahhh — these cookies are driving me crazy — they look SOOOOOOOOOOO delicious!!
Sharana-
Thanks so much! I really appreciate you stopping by.
-Jamie
I made these from your post last year and loved the spicy-chewy combo. You have me considering making a pumpkin roll soon since you mentioned it in your post. Happy baking!
Maggie-
I am so glad you liked the cookies and I hope you get the chance to make the pumpkin roll. Thanks for visiting.
-Jamie
These look incredible and perfect for the holidays! I can almost smell them now just by looking at the pictures. I know what I’m making for dessert next! Pinned
Tori-
I hope you get the chance to try these cookies! Thanks for visiting.
-Jamie
I’m pretty certain I need these cookies in my life, Jamie. They look so perfect! Molasses is one of my favorites!
Betsy-
Thanks so much for stopping by!
-Jamie
An absolute classic! Your crinkles look perfect :)
Katrina-
Thanks so much! I appreciate you stopping by!
-Jamie
I don’t know how old Elle is, but I have a 4 year old and an 18 month old and the holidays are starting to get really fun. Finally baking cookies together and letting him help decorate the tree :) Isn’t it so fulfilling creating memories with her that she’s going to pass as tradition to her family when she’s older? I don’t have a cookbook full of vintage recipes from my family, but that is so awesome that you have that :)
Kathleen-
Thanks so much for stopping by.
-Jamie
These looks amazing. You gotta love those recipes from grandma :)
Jenna-
Those recipes are always the best. Thanks for visiting!
-Jamie