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Molasses Crinkles Recipe
by Julia Ann Souders

Molasses Crinkles

A classic molasses cookie for a lunch box, an after school snack, coffee break or a pick-me-up anytime. Cookies are always handy to eat-on-the-run.

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Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 60 each

Goes Well With: milk, coffee, lemonade


  • 3/4 cup vegetable shortening
  • 1 cup brown sugar
  • 1 egg, beaten
  • 1/4 cup mild molasses
  • 2 cups unbleached all-purpose flour
  • 1/4 cup whole wheat flour
  • 1 tablespoon wheat germ
  • 2 teaspoons soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg, freshly grated
  • 1 cup raisins
  • colored sugar sprinkles
  • granulated sugar


  1. Preheat oven 375 F.
  2. Prepare cookie sheets: grease or cover with parchment paper.
  3. In large mixing bowl, beat shortening and sugar to blend.
  4. Add beaten egg and molasses, beat to blend.
  5. Sift together the flours, wheat germ, soda, salt, cinnamon and nutmeg.
  6. Gradually add the dry ingredients to the shortening molasses mixture.
  7. Add raisins while adding dry ingredients.
  8. Beat after each addition to blend the cookie dough.
  9. Chill if cookie dough is too sticky to handle.
  10. Roll in 1-inch balls; dip tops in sugar sprinkles.
  11. Flatten with fingers or the bottom of a glass dipped in granulated sugar.
  12. Bake 10-12 minutes until set but not hard.