cookie swap: magical molasses crinkle cookies

Some things are just meant to be: food contributor, Libby, sent me this delicious family recipe, and less than 24 hours later, Victoria emails a handful of us suggesting a blogger holiday cookie post swap. Genius/amazing timing. Keep reading for the recipe for these molasses crinkle cookies, plus links to nine more cookie recipe posts (omg, pinning!) by many of my favorite ladies on the interwebs. Happy holidays! 

Despite being fairly competent in the kitchen, I do not make beautifully decorated cookies. Mine look as if a koala had raided the kitchen. I’m more of a “roll ‘em into balls and dip ‘em in sugar and call it a day” gal – which in a busy December is kind of what I’m looking for.  These molasses cookies are the soft, chewy, gently spiced sort. My mother prefers the crispy, snappy, knock you off your feet with their ginger punch kind but not me.

I grew up making these and stuffing them in big winter coats and feeding them to my pony, Magic. It taught him to always go through my pockets like a hopeless pick-pocket. I loved every second of it, as he loved devouring these cookies. We both had quite the sweet tooth. I’m not quite sure where the original recipe came from – I asked my mom hoping to give it proper attribution -so the most I know is it first came to my mother from a friend in 1985. The original is Xeroxed from a spiral notebook. They are amazing cookies; no fuss, delicious and perfect this time of year.

Click through for this delicious homemade recipe + a link-up of nine more new cookie recipes you don’t want to miss…

“Magic’s” Molasses Crinkles

¾ cup soft shortening (we use Crisco!)
1 egg
¼ cup molasses
2 ¼ cup flour
1 cup brown sugar
2 teaspoons baking soda
1 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon cloves
¼ teaspoon salt
¼ cup granulated sugar for dipping

Mix together the shortening, egg and molasses. In a separate bowl, mix the dry ingredients. Add the dry ingredients into the wet ingredients.

Chill at least two hours or overnight. Roll into balls (we do little ones). Dip into sugar.

Bake on greased cookie sheets for 9-12 minutes at 350. Let cool two minutes, remove to cooling rack.

NOW…. the 2013 BLOGGER COOKIE SWAP {holy.to.the.yum! get clicking…}