Raspberry Molasses Crinkles recipe

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Ingredients

¾ cup butter flavored shortening
1 cup packed brown sugar
¼ cup molasses
1 egg
2 ¼ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon salt
⅓ cup white sugar
½ cup seedless raspberry jam

Nutrition Info

89.3 calories
carbohydrate: 14 g
cholesterol: 3.9 mg
fat: 3.5 g
fiber: 0.2 g
protein: 0.7 g
saturatedFat: 0.9 g
servingSize: -
sodium: 68.1 mg
sugar: 8.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix the butter-flavored shortening and brown sugar with an electric mixer in a large bowl until smooth, and add the molasses and egg. Beat until fluffy, 2 to 3 minutes, and stir in the flour, baking soda, cinnamon, ginger, cloves and salt. Form the dough into a ball, cover, and refrigerate at least 2 hours.

  2. Preheat an oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper and set aside. Place the sugar in a shallow bowl.

  3. Cut the dough into 4 pieces, and cut each quarter into 12 small pieces. Roll each piece into a 1 1/4 inch ball, and dip the balls into the sugar. Place the cookies, sugar side up, onto the prepared baking sheets.

  4. Using your thumb or the end of a wooden spoon, make an indentation in each cookie ball about 1/2 inch deep. Spoon 1/2 teaspoon of raspberry jam into each thumbprint.

  5. Bake in the preheated oven for 10 minutes, until the cookies are just set but not hard. Let cool for 1 minute before transferring the cookies to a wire rack to finish cooling.

Recipe Yield

48 cookies

Recipe Note

A soft molasses cookie with a raspberry center. The flavors together are amazing!

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