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Vegetable Shortening At brown sugar molasses egg vanilla all-purpose whole wheat flour baking powder baking soda cinnamon ginger cloves butter
Viewed: 29 - Published at: 6 years agoIngredients
- 3/4 cups Vegetable Shortening At Room Temperature
- 1 cup Brown Sugar (lightly Packed)
- 2 Tablespoons Molasses
- 1 whole Large Egg
- 1 teaspoon Pure Vanilla Extract
- 1 cup All-purpose Flour
- 1 cup Whole Wheat Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- 1 teaspoon Ginger
- 1/2 teaspoons Cloves
- 1/4 teaspoons Salt
- 1/4 cups White Sugar
- 2 Tablespoons Butter
Method
- In a large bowl, cream together the shortening, brown sugar, molasses, egg, and vanilla. Set aside.
- In a separate bowl, whisk together the flours, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Gradually stir the dry ingredients into the wet; refrigerate the dough until chilled (I just stick it in the freezer for 10 to 15 minutes).
- Preheat oven to 375F and line 2 large baking sheets with parchment paper or silpat liners. Scoop the dough out with a 1 1/2 tablespoon measure and roll it into balls (you will get about 2 dozen cookies); arrange on the prepared baking sheets about 3 inches apart (they will spread out quite a bit as they cook; I do 6 cookies per half sheet pan).
- Put the white sugar in a shallow bowl. Grease the bottom of a drinking glass with butter and dip it in the sugar; flatten each ball of dough slightly using the sugar covered glass, re-greasing and sugaring as necessary.
- Bake until they're set along the edges, about 10 to 12 minutes, rotating the trays once halfway through (be sure not to over-bake!). Cool for a couple minutes on the tray, then transfer to a wire rack to finish cooling.
- Adapted from Betty Crocker's recipe for Molasses Crinkles.
