Whole Wheat Molasses Crinkles
I personally made these and they are excellent, better than the original My kids had no idea
I personally made these and they are excellent, better than the original My kids had no idea
- Carbohydrate 165.8759334375 g
- Cholesterol 144.384375 mg
- Fat 37.2273721875 g
- Fiber 7.85630617153645 g
- Protein 14.110718125 g
- Saturated Fat 22.5027518125 g
- Serving Size 1 1 Dozen (256g)
- Sodium 1552.14903125 mg
- Sugar 158.019627265964 g
- Trans Fat 3.06652465625001 g
- Calories 1029 calories
Step-by-step
- Cream together shortening, sugar, egg, and molasses until creamy.
- Sift together flour, soda, salt and spices. Add to the creamed mixture and mix well.*
- Heat oven to 350. Roll dough into balls the size of large walnuts. Roll in sugar.
- Place 2 inches apart on an ungreased baking sheet.
- Bake about 10 minutes, just until set, but not hard.
- Remove from the cookie sheet and cool on a wire wrack.
- Store in an airtight container.
- *You may wish to chill the dough for about 15 minutes before forming the cookies. We've done it both ways, and chilled dough is much easier to work with!
Bakers frequently err by leaving spiced molasses cookies in the oven until they look completely firm across the entire surface, resulting in hard disks rather than chewy centers. Whole wheat flour absorbs moisture differently than refined white flour due to the presence of bran and germ, meaning that accurate thermal timing is the sole determinant between a tender crumb and dry cardboard. Creaming the butter and brown sugar introduces tiny air pockets that expand during baking, while baking soda reacts with the acidic molasses to create the signature surface cracks. Chilling the shaped dough balls for fifteen minutes in the refrigerator solidifies the butter fat, which slows lateral spreading and preserves a higher center profile. Setting the oven to 350 degrees Fahrenheit provides enough initial heat for the chemical leaveners to activate rapidly before the structure sets.
Evaluating doneness without a thermometer requires watching the edges and the cracks rather than the overall firmness, because residual heat finishes the cooking process outside the oven. Pull the baking sheet when the outer perimeter looks set and matte while the deep crevices in the center still retain a slightly glossy, soft appearance. Ten minutes is the standard threshold for standard walnut-sized portions spaced two inches apart on an ungreased aluminum sheet. Allowing the cookies to rest on the hot pan for an additional two minutes helps them transfer safely to a wire rack without crumbling. Scaling the batch proportions requires maintaining exact ratios for the heavy dry ingredients, though wet components like the single egg can be challenging to divide if halving the formulation.
