Call me crazy, but I’m a fan of blackstrap molasses. When I encounter a recipe that exclaims, “NOT blackstrap”, I grab my Plantation bottle and forge ahead anyway. I like the less sweet flavor and beautiful dark color it imparts to my cookies and gingerbreads.
Recipe adapted from “Molasses Crinkles” published in Gourmet (rip), December 2004.
- 1/2 cup solid vegetable shortening (I use Spectrum organic, as it is non-hydrogenated)
- 4 tablespoons unsalted butter
- 1 cup dark brown sugar (I use India Tree dark muscovado)
- 1/2 cup blackstrap molasses
- 1 egg
- 2 1/4 cup all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- for rolling: 2 tablespoons coarse sugar or regular granulated sugar (I used pearl sugar)
- Preheat oven 375° F. Prepare a cookie sheet pan by lining with a Silpat or sheet of parchment paper.
- Using a stand mixer with paddle attachment, thoroughly cream the vegetable shortening, butter, and brown sugar on medium speed for 3 minutes. Add the molasses and egg and mix to combine.
- Whisk the flour, baking soda, spices, and salt together in a bowl, then sprinkle into the creamed mixture and mix to combine.
- Use a tablespoon-sized scoop or spoon to portion out dough. Roll into balls and dip top into coarse sugar then place on prepared sheet pan (about 12 per pan, about 2" apart to allow for spreading). Bake for 9 - 11 minutes until tops are crackled and a crust has begun to form. Allow to cool a few minutes on the pan, then when cookies firm up, transfer to a rack to cool completely. Cookies will appear moist n the center when you first take them from the oven, but they continue to cook while cooling. Ideally you want to end up with a dry, crisp shell and a soft yet baked-through interior. For me and my oven, this means a 10 minute bake time.