These old fashioned molasses crinkles are soft, squishy, and feature those wonderfully crackly tops that we all love! Made with einkorn flour, these are just like the molasses crinkles your great grandmother would have made!
Molasses crinkles have always been my “comfort cookie”. I grew up making the version from my mother’s old spiral-bound Betty Crocker cookbook – the red one with the pie-slice photos on the front. I’ll bet a lot of us have warm memories of growing up with that same cookbook!
The page with the molasses crinkles recipe is yellowed and dog-eared, with decades-old brown smudges from little fingers that may have been tasting that tempting molasses behind Mom’s back.
As a grownup, I still love molasses crinkles as much as I always have – but my body doesn’t handle modern wheat as resiliently as it used to. Thankfully, this time-honored recipe had its origins in another era, when wheat bore little resemblance to the ultra-hybridized grain from which we derive our modern “all-purpose flour”.
This classic Molasses Crinkle cookie was just begging to be revived in a slightly more historic incarnation, made with einkorn flour that much more closely resembles what Great-Grandma would have cooked with.
This is the Molasses Crinkle recipe that my own kids are now growing up with, and the sparkle in their eyes when I say “Should we bake some cookies?” rivals the glee that used to fill my own five-year-old eyes when my Mother would take down that trusty red cookbook for some Christmas baking.
I hope you love it as much as my family does!
Peace, Love, and Cookies ~
- 3/4 cup butter, softened
- 1 cup brown sugar
- 1 large egg
- 1/4 cup molasses
- 2 1/3 cups einkorn flour
- 2 tsp baking soda
- 1 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp cloves
- Beat butter and sugar until light and fluffy.
- Add egg and molasses and beat in well.
- Add flour, soda, and spices, then stir well until thoroughly mixed.
- Chill dough for 1/2 hour.
- Pre-heat oven to 375.
- Roll dough into balls a little larger than 1" across - about the size of a large walnut.
- Place on cookie sheet, 12 cookies to a sheet.
- For a cookie with crispy edges and set middle, cook 11 minutes.
- For a softer cookie, bake 9 minutes - centers will BARELY be set, and that's ok.
- After removing cookies from the oven, sprinkle tops with a tiny pinch of granulated sugar, and allow to cool slightly before serving.