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Molasses Spice Crisps
Recipe Summary
Yield: Makes about 50 cookies
Ingredients
Ingredient Checklist
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
Gallery
Molasses Spice Crisps
Recipe Summary
Yield: Makes about 50 cookies
Gallery
Molasses Spice Crisps
Molasses Spice Crisps
Molasses Spice Crisps
Recipe Summary
Yield: Makes about 50 cookies
Recipe Summary
Yield: Makes about 50 cookies
Yield: Makes about 50 cookies
Makes about 50 cookies
Ingredients
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
Preheat oven to 375 degrees. Line baking sheets with Silpats; set aside.
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.
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)
Add Rating & Review
10 Ratings
5 star values:
5
4 star values:
4
3 star values:
1
2 star values:
0
1 star values:
0
Reviews (4)
Add Rating & Review
10 Ratings
5 star values:
5
4 star values:
4
3 star values:
1
2 star values:
0
1 star values:
0
Add Rating & Review
10 Ratings
5 star values:
5
4 star values:
4
3 star values:
1
2 star values:
0
1 star values:
0
10 Ratings
5 star values:
5
4 star values:
4
3 star values:
1
2 star values:
0
1 star values:
0
10 Ratings
5 star values:
5
4 star values:
4
3 star values:
1
2 star values:
0
1 star values:
0
- 5 star values:
- 5
- 4 star values:
- 4
- 3 star values:
- 1
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
06/24/2009
I always sub butter for shortening...never had a problem with it and it is way better for you!
Martha Stewart Member
Rating: Unrated
11/01/2008
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.
Martha Stewart Member
Rating: Unrated
05/14/2008
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.
Martha Stewart Member
Rating: Unrated
04/20/2008
Can you substitute butter for the shortening? Has anyone tried this????
Martha Stewart Member
Rating: Unrated
06/24/2009
I always sub butter for shortening...never had a problem with it and it is way better for you!
Rating: Unrated
Rating: Unrated
11/01/2008
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.
Rating: Unrated
05/14/2008
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.
Rating: Unrated
04/20/2008
Can you substitute butter for the shortening? Has anyone tried this????
All Reviews for Molasses Spice Crisps
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Molasses Spice Crisps
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
