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Raspberry Molasses Crinkles

By: Heather Cresmen  
"A soft molasses cookie with a raspberry center. The flavors together are amazing!"

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Prep Time:
25 Min
Cook Time:
10 Min
Ready In:
2 Hrs 45 Min

Servings  (Help)

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Original Recipe Yield 48 cookies
 

Ingredients

  • 3/4 cup butter flavored shortening
  • 1 cup packed brown sugar
  • 1/4 cup molasses
  • 1 egg
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/3 cup white sugar
  • 1/2 cup seedless raspberry jam

Directions

  1. Mix the butter-flavored shortening and brown sugar with an electric mixer in a large bowl until smooth, and add the molasses and egg. Beat until fluffy, 2 to 3 minutes, and stir in the flour, baking soda, cinnamon, ginger, cloves and salt. Form the dough into a ball, cover, and refrigerate at least 2 hours.
  2. Preheat an oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper and set aside. Place the sugar in a shallow bowl.
  3. Cut the dough into 4 pieces, and cut each quarter into 12 small pieces. Roll each piece into a 1 1/4 inch ball, and dip the balls into the sugar. Place the cookies, sugar side up, onto the prepared baking sheets.
  4. Using your thumb or the end of a wooden spoon, make an indentation in each cookie ball about 1/2 inch deep. Spoon 1/2 teaspoon of raspberry jam into each thumbprint.
  5. Bake in the preheated oven for 10 minutes, until the cookies are just set but not hard. Let cool for 1 minute before transferring the cookies to a wire rack to finish cooling.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 89 | Total Fat: 3.5g | Cholesterol: 4mg

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