Crinkletops

These delightfully crispy molasses and ginger cookies are a staple in our Christmas baking, and they are the true definition of “sugar and spice and everything nice”! This recipe has been in Laura’s family for four generations - passed down from Laura’s Grandma Goltz, through Laura’s Mom, Eleanore, and now Laura has passed the recipe on to Abby and Eleanore. Crinkletops also happen to be our taste tester’s, all-time favorite cookie!

Enjoy them as a delicious dessert or with coffee in the morning for breakfast. We love a cookie that can be eaten any time of day!

Happy Baking!

Ingredients:

• 3/4 cup shortening

• 1 cup white sugar

• 1 egg

• 4 tbls. molasses

• 2 tsp baking soda

• 2 cups flour

• 1 tsp ground ginger

• 1 tsp cinnamon

• Extra sugar for rolling the dough

Directions:

• Preheat Oven to 350 degrees

• Stir baking soda, flour, ginger, and cinnamon together in a medium bowl - set aside

• Cream together shortening and sugar in a stand mixer fitted with a paddle attachment

• Mix in egg and molasses until combined

• Add dry ingredients mixture a third at a time until fully combined

• Roll the dough into 1-inch balls and roll in granulated sugar

• Place balls 2 inches apart on a parchment paper or Silpat lined baking sheet

• Bake for 12-15 minutes or until they spring back lightly when touched

Tip and tricks for this cookie:

• These cookies should have a crispy texture but be careful not to overbake or they can become very hard

• Make sure you use fresh baking soda in these cookies. Molasses is heavy and will flatten the cookies if baking soda is stale

General baking tip:

• If cookies are not perfectly round coming out of the oven, while they are still warm you can swirl them in the rim of an upside-down glass to correct their shape.

Yields - about 3 dozen cookies

Total Cookie Count for the Season: 208