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Molasses Spice Crisps

  • Yield: Makes about 50 cookies
Molasses Spice Crisps

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup solid vegetable shortening
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1/4 cup unsulfured molasses

Directions

  1. Preheat oven to 375 degrees. Line baking sheets with Silpats; set aside.

  2. In a medium bowl, whisk together flour, baking soda, cloves, ginger, cinnamon, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine shortening and 1 cup sugar. Beat on medium speed until light and fluffy, about 2 minutes. Add egg and molasses, and beat to combine. Add dry ingredients, and beat on low to combine.

  3. Place the remaining 1/2 cup sugar in a small bowl. Using a 1 1/2-inch ice-cream scoop, form balls of dough. Roll dough balls between the palms of your hands until smooth. Roll in sugar. Place about 2 inches apart on prepared baking sheets. Bake until the cookies are set in the center and begin to crack, about 12 minutes, rotating the baking sheets once after 5 minutes. Transfer the baking sheets to a wire rack to cool, 5 minutes. Transfer cookies to rack until completely cool. Store in an airtight container up to 1 week.

Reviews (4)

  • Mamma01 24 Jun, 2009

    I always sub butter for shortening...never had a problem with it and it is way better for you!

  • pigglet824 1 Nov, 2008

    I just made a 1/2 test batch for possible xmas gifts. they are very good, crisp and flavorful, and i made them to the recipe. however, i rec'd using the silpats because they really stuck to the pan, and i was not able to let them cool- in fact i had to remove them right away or they actually hardened to the pan. the sugar coating causes this because the sugar wants to burn on the bottom. but, again, a really nice holiday cookie with a lot of flavor.

  • auntiedawn 14 May, 2008

    I make a very similar recipe with canola oil. I think the teaspoon of cloves will be way too much. Maybe 1/4 t. would be better. You could substitute 1/2 butter and 1/2 shortening, but all butter will make a less crispy cookie. When I
    make the canola oil version, I just mix them by hand in a bowl. This was a recipe I got off Martha's show years ago and it called for melted shrotening. I just tried canola to be healthier. Everyone loves them and they always turn out crackly and pretty.

  • jbowan9250 20 Apr, 2008

    Can you substitute butter for the shortening? Has anyone tried this????

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