Old Fashioned Molasses Crinkle Cookies

These are my absolutely favorite cookies in the entire world and the big surprise to everyone is that there is no chocolate in sight! I know, shocking to all those who know me, I am a chocolate lover but these spicy, sweet, crunchy and yet soft cookies are by far my favorite. Because we roll the cookie dough in to balls then coat them in sugar then drip some water onto the top they have this marvelous crisp exterior with a soft, chewy interior. The only real trick with them is to make sure you don’t over bake them. Watch the first pan closely to get the timing for your oven figured out; start checking a little before the time given, you want them to be just barely set in the middle. The worst thing with these cookies is to over bake them and make them hard.

Old Fashioned Molasses Crinkle Cookies

¾ cup all vegetable shortening

1 cup dark brown sugar

1 egg

¼ cup molasses

2 ¼ cups all purpose flour

2 ¼ teaspoons pumpkin pie spice

2 teaspoons baking soda

sugar and water

Using a mixer combine the shortening, brown sugar, egg and molasses beating until thoroughly combined.

Stir together the flour, spice and baking soda and add to mixture just until combined.

Form dough into a disc shape, wrap in plastic wrap and chill in the refrigerator for at least 2 hours.

Preheat oven to 375 degrees Fahrenheit

Form chilled dough into balls the size of a large walnut.

Roll the balls of dough in sugar to coat and place on an un-greased baking sheet.

Moisten the top of the dough balls with a tiny bit of cold water. I dip my finger into cold water and just barely touch the top of each cookie (you want to give each cookie a drop or two of water) this is what creates the wonderful crackles on the surface.

Bake in the preheated oven 8 to 12 minutes until the centers are just set but not hard.

Cool on a rack and enjoy

Makes approximately 3 dozen cookies