Molasses Peanut Butter Crinkles Recipes

Steps:

• In medium bowl, mix flour, baking powder, baking soda, ginger, cinnamon, nutmeg, salt, cloves and allspice; set aside.
• In large bowl, beat shortening with electric mixer on medium speed until fluffy. Gradually add granulated sugar, beating well. Add egg and molasses; beat well. Gradually add flour mixture, beating on low speed until blended. Cover; refrigerate 1 hour.
• Heat oven to 375°F. Shape dough into 1-inch balls; roll in sparkling sugar. On ungreased cookie sheets, place balls 2 inches apart.
• Bake 9 to 11 minutes (tops will crack) or just until set. Remove from cookie sheets to cooling racks.

Steps:

• Mix shortening, brown sugar, molasses and egg thoroughly in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours.
• Heat oven to 375°F. Grease cookie sheet. Shape dough into 1 1/4-inch balls. Dip tops in granulated sugar. Place balls, sugared sides up, 3 inches apart on cookie sheet. Sprinkle each with 2 or 3 drops of water.
• Bake 10 to 12 minutes or just until set but not hard. Remove from cookie sheet to wire rack.

Steps:

• Mix first 6 ingredients until fluffy.
• Add next 4 ingredients and mix well.
• Roll into 1 inch balls, roll in extra sugar and place about 2 inches apart on ungreased cookie sheets.
• Bake in preheated 350 degree oven for 12-15 minutes , or until browned.
• Press one candy kiss into the center of each cookie after they come out of the oven.
• Can be baked one week in advance. They also freeze well.

Steps:

• In a small bowl, beat sugar and oil until blended. Beat in egg and molasses. Combine the flour, baking soda, cinnamon, salt, ginger and cloves; gradually add to sugar mixture and mix well. Cover and refrigerate at least 2 hours., Preheat oven to 350°. Shape dough into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray; flatten slightly. Bake 7-9 minutes or until set. Remove to wire racks to cool.

Steps:

• Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt in a bowl until combined.
• Beat together shortening, butter, and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Add egg and molasses, beating until combined. Reduce speed to low, then mix in flour mixture until combined.
• Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
• Roll 1 heaping teaspoon of dough into a 1-inch ball with wet hands, then dip 1 end of ball in sanding sugar. Make more cookies in same manner, arranging them, sugared side up, 2 inches apart on 2 ungreased baking sheets.
• Bake cookies, switching position of sheets halfway through baking, until undersides are golden brown, 10 to 12 minutes total, then cool on sheets 1 minute. Transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
• *Available at Sweet Celebrations (800328-6722).

Steps:

• Cream together butter and sugars. Add egg, vanilla and molasses and continue beating until incorporated.
• Stir dry ingredients together in a separate bowl; then add to creamed mixture. Mix together. The dough will be soft; add a little extra flour if you like. Watch the video for tips on this: https://www.youtube.com/watch?v=rM21ykIsqUA.
• Roll the cookie dough into one inch balls. Roll the balls in additional sugar and place on baking sheet. Bake at 375 degrees for 8-10 minutes.
• Let cool on the baking sheet for a couple minutes and remove to wire rack to continue cooling.

Steps:

• Cream peanut butter and butter until soft.
• Add sugar gradually, continue to cream until light and fluffy.
• Add eggs.
• Beat well.
• Mix in flour, salt and baking soda.
• Drop 2 inches apart on ungreased baking sheet.
• These should be about 1 1/2 inches in size.
• Press each cookie down with a fork.
• Do this a second time at a right angle.
• Bake 8 to 10 minutes.
• Do not overbake.