{recipe} Soft & Chewy Molasses Crinkle Cookies

These are an old favorite. I first tried them at a friend’s house in the 8th or 9th grade. Her mom gave my mom the recipe, and the rest is history. When I had a baby, I asked my mom to run home and make a batch and bring them to me in the hospital and then I ate them all and asked for a second batch. That’s how much I like these cookies!

I have never liked crispy cookies, so these are great because they come out soft and they stay soft. (In fact, I brought a big pile of them on my recent vacation and they lasted in a Ziploc bag for five or six days without losing even a little of their soft, chewy goodness.) The softness comes from using butter flavored Crisco, which I know is not a terribly popular thing to use in this modern day and age, but like Pam, it has its place in the pantry and is very good when used in the correct places.

Recipe: Soft & Chewy Molasses Crinkle Cookies
makes 25-30 cookies


  • 3/4 cup butter flavored Crisco
  • 1 cup brown sugar, packed
  • 1 egg
  • 1/4 cup molasses
  • 2 1/4 cup flour
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • white sugar for dipping the cookies


  • Preheat oven to 375 degrees F. Prepare one or two baking sheets with parchment paper and set aside.
  • In a mixer, cream the Crisco and sugar together until combined well. Add egg and molasses and mix again until well incorporated, scraping down the sides of the bowl as needed.
  • Add flour, soda, salt, and cinnamon and mix gently until mixture comes together and is smooth and homogenous.
  • Roll into balls using about 2 Tblsp worth of dough per ball, dip the tops in sugar, and place on cookie sheet, slightly staggered as they will spread out a bit.
  • Bake 8-10 minutes until crinkly and cooked through. Cool on a wire rack. Store in a Ziploc bag.

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