Mama Jane’s Crinkle-Top Chewy Molasses Cookies
COMMENTS
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Carla on
These are delicious but what’s the best way to store them…
Mama Jane’s Crinkle-Top Chewy Molasses Cookies
Mama Jane’s Crinkle-Top Chewy Molasses Cookies
By Jane Young
Rated 5.0 stars by 1 users
Category
Dessert
Author:
By Jane Young
Servings
36 cookies
“Mama Jane” is Oaktown co-founder Erica's best friend from high school’s mom. We spent many afternoons and weekends in the cozy breakfast nook of her kitchen, snacking on her scrumptious cookies or fresh-baked bread.
Now, Mama Jane is a devoted Oaktown Spice Shop customer, even though she still lives in Southern California.
She was tickled that I wanted her recipe. When I wrote her to ask, she said, “I had to laugh! I’ve been making these since I was 12 years old, but they weren’t perfected until I was in my 60’s and started using Oaktown Spice spices!” Thank you, Mama Jane!
These molasses cookies really sing with the addition of our freshly ground cloves, cinnamon and ginger. Thick and chewy with crackled sugary tops, they’re perfect for an after-school snack with cold milk.
Ingredients
- ¾ cup soft shortening or butter
- 1 cup brown sugar, packed
- 1 egg
- ¼ cup molasses (I used Grandma’s Unsulphured Original)
- 2 ¼ cups flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
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1 ½ teaspoons Vietnamese cinnamon
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2-3 tablespoons (or more) crystallized ginger (optional)
- Turbinado Cane Sugar, “Sugar in the Raw” or any crunchy kind of sugar available for the topping
Directions
Beat shortening or butter, sugar, egg, and molasses thoroughly. In a separate bowl, mix all dry ingredients together. Combine with butter mixture and stir everything together. Chill dough for about an hour.
- Heat oven to 375. Gently roll chilled dough in 1¼" balls (or whatever size you want! I don’t actually roll the dough into balls but just take “chunks” out).
Dip tops of the balls into a bowl of water and then into a bowl of the crunchy sugar. Place sugared side up on baking sheet lined with parchment paper or silicone baking mats.
- Bake 10-12 minutes or just until set but not hard. If you leave them on the sheet for a minute or so, they are easier to remove. Cool on baking rack.
Hi Carla,
Thanks for your question, I’m glad you enjoyed the cookies! I haven’t made them myself, but checked with Erica (the recipe writer/Oaktown Spice Shop owner) and she recommended a food storage container at a cool temperature. She says she just made a batch on Saturday and they are still fresh today (Modnay) using this method. If you are looking to keep them for an extended period of time, you can also try sealing them in an airtight container and freezing them.
Happy holidays!
Evan (they/them)
Customer Success Lead
Oaktown Spice Shop