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Raspberry Molasses Crinkles
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
165 minutes
Unique molasses thumbprint cookies with raspberry jam filling for a standout addition to your cookie platter.
Ingredients:
  • 0.75 cup butter flavored shortening
  • 1 cup packed brown sugar
  • 0.25 cup molasses
  • 1 egg
  • 2.25 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 0.5 teaspoon ground cloves
  • 0.25 teaspoon salt
  • 0.33333334326744 cup white sugar
  • 0.5 cup seedless raspberry jam
Instructions:
  • Using an electric mixer, blend butter-flavored shortening and brown sugar in a large bowl until smooth. Add molasses and egg, then beat until fluffy for 2 to 3 minutes. Stir in flour, baking soda, cinnamon, ginger, cloves, and salt. Shape the dough into a ball, cover, and chill in the refrigerator for at least 2 hours.
  • Preheat your oven to 350 degrees F (175 degrees C. Line cookie sheets with parchment paper and set aside. Put the sugar in a shallow bowl.
  • Divide the dough into 4 portions, and further divide each portion into 12 small pieces. Roll each piece into a 1 1/4 inch ball, then coat the balls in sugar. Arrange the cookies, sugar-coated side up, on the baking sheets.
  • Press your thumb or the end of a wooden spoon into each cookie ball to create an indentation about 1/2 inch deep, then fill each with 1/2 teaspoon of raspberry jam.
  • Place the cookies in the preheated oven for 10 minutes until they are perfectly set but still soft. Allow them to cool for a minute before moving them to a wire rack to complete cooling.

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