Gluten Free Dairy Free Molasses Crinkles
I enjoy these cookies for the holidays because of the mix of spices–cinnamon, ginger and cloves. But really, they are one of my favorites any time of the year. Molasses Crinkles are thick, chewy cookies with crackled sugar tops. They’re great with a cup of cold (Lactose Free) milk. I’ve adapted this Betty Crocker recipe that we always used when I was growing up to be gluten-free. Shortening is lactose/dairy free. Makes 4 dozen cookies, but they go quickly. If you are able to make a double batch of these, I highly recommend it. They are easy to freeze and great to have on hand to roll out quickly. When doubling recipes like this, my mom always uses 1 cup shortening and then ½ cup room-temp butter.
¾ cup shortening
1 cup packed brown sugar
¼ cup molasses
2 ¼ cups GF flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
¼ teaspoon salt
Granulated sugar for rolling cookies.
Mix shortening, brown sugar, molasses and egg thoroughly. Stir in remaining ingredients, except the granulated sugar. Cover and refrigerate at least 2 hours.
Heat oven to 375⁰F. Grease cookie sheet (or use parchment paper or silicone mat). Shape dough into 1 ¼ inch balls. Dip tops (or roll the entire ball like I do) in sugar. Place balls, sugar side up, 3 inches apart on cookie sheet. (For extra crunchy tops, sprinkle each with 2-3 drops of water).
Bake 10-12 minutes or until just set but not hard. Remove from cookie sheet to wire rack to cool.