First, I should state this is not a Meal Makeover Moms recipe. In fact, the original recipe calls for shortening which I know the Moms do not advocate using. So I substituted a combination of healthy canola oil and butter to see if the cookies would taste as good. To me, they’re even better. A classic Christmas cookie.
Editors note: When I originally published this I was doing 15 things at once and left out the measurement for a key ingredient. This is a revised and corrected recipe 12.15.09
1/2 cup butter softened
1/4 cup canola oil (or use 3/4 cup shortening instead of butter + oil)
1 egg
1 cup brown sugar
1/4 cup molasses
2 tsp baking soda
2 1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon all spice
1 teaspoon cinnamon
1 teaspoon ginger
granulated sugar
Preheat oven to 375 degrees.
1. Cream butter, oil and brown sugar
2. Add egg and molasses. Beat well.
3. Add dry ingredients. Mix until blended.
4. Shape dough into 1-inch balls. Roll each in granulated sugar. This is a great way to get the kids involved!
5. Place on a lightly greased cookie sheet or use parchment paper. Sprinkle with a few drops of cold water…just wet your hands and shake over the cookies (this makes the crinkled effect).
6. Bake 10-12 minutes. Yield: 3 dozen medium cookies.
Enjoy with a big glass of milk!
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5 Responses to Recipe of the Week: Molasses Crinkles-REVISED
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I know Janice and Liz may not love it, but these are my FAVORITE cookies of childhood. YUM!!!
Erin, we’re proud of you for taking the shortening out of this recipe! The general rule is that you can substitute 3/4 cup of a healthy oil (like canola) for every cup of solid fat in a recipe. There are some recipes that work better than others with a full substitution. Cakes, muffins, and many cookies typically work well.
Next time you make this recipe, try using 1/2 cup of canola and 1/4 cup of butter. The Meal Makeover Moms would also swap out half the white flour with whole wheat!
Thanks ladies. If only you were with me yesterday in the kitchen. Whole wheat flour: must add to shopping list.
I have found that whole wheat pastry flour is a bit less dense than the plain whole wheat flour, and I have started substituting it entirely for regular flour… especially in things that aren’t “Delicate” like my muffins.
Also in order to bring the calories down I have also started to substitute 1/2 the shortening/ butter/ oil with applesauce. It works well but I found if I substitute too much applesauce things stick… like muffins to the muffin paper cups. Also I use mostly egg whites instead of whole eggs… it is amazing how many calories that saves!!
This sounds and looks like a good treat for Christmas. Thanks!