Molasses Krinkles, more commonly known as Gingersnaps.
I’m actually not sure what the difference is between the two types of cookies. Maybe they are the same? Either way, they are everything you’d expect from a gingersnap and are the perfect Christmas cookie!
I had intentions of making grain-free gingersnaps instead of Molasses Krinkles, but when I came across this recipe in my archives, I knew I had to make them instead. But stay tuned, a grain-free version will be happening after I recover from the rush of Holiday sugar.
Yields 4 dozen
It's not the holidays with out Molasses Krinkles!
45 minPrep Time
10 minCook Time
55 minTotal Time
- 3/4 c shortening (I used palm shortening)
- 1 c brown sugar
- 1 egg
- 1/4 c molasses
- 2 1/4 c flour
- 2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cloves
- 1 tsp cinnamon
- 1 tsp ginger
- 3 Tbsp sugar for tops
- Beat the shortening, sugar, egg and molasses until light and fluffy
- In a separate bowl sift flour, bakig soda, salt, cloves, cinnamon, and ginger. Beat into wet mixture
- Chill the dough for at least 30 minutes (I did mine over night)
- Preheat the over to 375 F
- Roll dough into 1 inch balls and sightly flatten between your hands.
- Dip the tops into sugar and place sugar side up on a cookie sheet
- Sprinkle each cookie with 2-3 drops of water to get a krinkly effect.
- Bake 9-10 minutes until just set, but not hard.
- Cool on a wire rack and store in an air tight container.