Molasses Spice Crisps

50 cookies


  • 2 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1 teaspoon ground cloves

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon salt

  • ¾ cup solid vegetable shortening

  • 1 ½ cups granulated sugar

  • 1 large egg

  • ¼ cup unsulfured molasses


  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.

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