Molasses Crinkles

July 31, 2018


I was sure I had taken pictures of just the cookies, but oops, can’t find them so here’s the full dessert I share in the “tips” at the end of the recipe. 



1 1/2 cups butter, softened but not melted

2 cups brown sugar

2 eggs

2 teaspoons vanilla extract

3/4 cup sorghum molasses 

4 1/2 cups flour

1 teaspoon salt

4 teaspoons baking soda

1 teaspoon ground ginger

2 teaspoons ground cinnamon 

1/4 teaspoon ground cloves 


Method: Cream butter and sugar together. Add eggs and vanilla and beat until fluffy. Blend in molasses. Add remaining ingredients. 


Chill dough 1-2 hours. Drop by teaspoon or cookie scoop full into a bowl of granulated sugar and roll each ball to coat. 


Place on greased cookie sheet. (Or line your cookie sheet with parchment paper.) Bake at 350 degrees for 10-12 minutes. Do not overbake. Yield about 7 dozen. 


Tip: For a “bigger” dessert, I served these recently with creme fresh (equal parts heavy whipping cream ((unwhipped)) and sour cream mixed and sweetened lightly with your choice of sweetener) and fresh sliced peaches and blackberries. I grated a little fresh nutmeg on top of the dessert. It was amazing!


These are probably my ultimate life-long favorite cookie. This particular recipe is from Frances Rohrer, a beloved grandmother of one of my best friends growing up. 







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