When I had to decide on a cookie recipe to bake for this year’s swap, I immediately knew I wanted to bake something that would evoke warm memories of a grandmother’s kitchen, nostalgic times, and simply go great with a cold glass of milk or hot cup of coffee. My Old Fashioned Molasses Crinkles came to mind. These aren’t your store bought gingersnaps or run of the mill brown cookies. No, no, no, no, no! These cookies were made for the heart, from the heart.

Old Fashioned Molasses Crinkles
6 dozen

2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 nutmeg
1/2 teaspoon salt
1/2 cup vegetable shortening, room temperature
1/2 stick butter, softened
1 cup packed dark brown sugar
1 large egg, room temperature
1/2 cup regular molasses
granulated sugar for sugaring tops of cookies

Mix 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.  Add egg and molasses, beating until combined. Reduce speed to low, then mix in dry ingredients, just 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, 9 to 11 minutes total, then cool on sheets 1 minute. Transfer to racks to cool completely.