Grandmas Old Fashioned Molasses Crinkle Cookies

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Molasses was one of my grandpa Cecil’s favorite things to have in baked goods.  My aunt Carol would make her Apple Stack cake with molasses because he loved the flavor so much.  So it is quite understandable that my grandma’s Molasses’s Crinkle Cookies were one of his favorites.  I loved them just as much but as you can see below, I added a bit of cayenne pepper to the recipe.  I like the bit of heat it adds to the sweetness of the cookies.  Y’all really have to try these.  They are going to become one of your favorites.

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger ( I use a full teaspoon)
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 cup vegetable (Crisco) shortening at room temperature
• 1/2 stick (1/4 cup) unsalted butter, at room temperature
• 1 cup packed dark brown sugar
• 1 large egg
• 1/2 cup molasses (NOT black strap or barbados!)
• granulated sugar for sugaring tops of cookies

1.  Whisk together in a large bowl the  flour, baking soda, cinnamon, ginger, allspice, cloves, and salt until combined.

2.  In a stand mixer cream together the shortening, butter, and brown sugar at medium-high speed until pale and fluffy, about 3 minutes. 

3.  Add egg and molasses, beating until combined. Reduce speed to low, then mix in flour mixture until combined.

4. Roll 1 heaping teaspoon of dough into a 1-inch ball with wet hands, then dip 1 end of ball in sanding sugar. Make more cookies in same manner, arranging them, sugared side up, 2 inches apart on 2 ungreased baking sheets.

6. Bake cookies in a 375°F preheated oven until bottoms are golden brown, 10 to 12 minutes total.  Cool on cookie sheets for 1 minute. Transfer to racks to cool completely.