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Gertrude’s Molasses Crinkles

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  • Author: Maureen Haddock
  • Total Time: 1 hour 10-12 minutes
  • Yield: 15 cookies 1x


Units Scale

Moist Ingredients:

  • 1 cup of packed brown sugar
  • 3/4 of a cup of shortening or lard (partially butter, if desired)
  • 1/4 cup of cooking molasses
  • 1 egg

Dry Ingredients:

  • 2 1/4 cups of all-purpose flour
  • 2 teaspoons of baking soda
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground ginger
  • 1/2 teaspoon of ground cloves
  • 1/4 teaspoon of salt


Preheat oven to 375° F

Mix the moist ingredients until smooth.

Add dry ingredients to the sugar mixture. Mix the ingredients until smooth.

Refrigerate the dough, covered, for at least an hour. This dough can be left refrigerated for 24 hours.

Shape rounded teaspoons of dough into balls. Dip the top half of each ball in granulated sugar and place them 3” apart on a lightly greased cookie sheet. Bake the cookies at 375° F for 10 to 12 minutes. If you like soft cookies, then ten minutes in the oven will be perfect.

Gertrude Baikie gave me this recipe in the early 1980s. She continued to make them into her late nineties. In February of 2018, she celebrated her 103rd birthday and still enjoys a Crinkle with her tea.

  • Prep Time: 1 hour
  • Cook Time: 10-12 minutes
  • Category: Cookies
  • Method: Bake

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