Old Fashioned Spice Crinkle Cookies
Craving a nostalgic treat? This recipe for Old Fashioned Spicy Crinkle Cookies comes from a vintage RG&E cookbooklet published in the 1960s. With warm spices and a pretty crackling sugar topping this retro recipe is worth trying out this holiday season. These cookies will remind you of chilly days spent inside and grandma’s kitchen.
A holiday staple in many kitchens, spice and gingerbread cookies are famous for their chewy texture and delightful flavor. These old-fashioned spice crinkle cookies are made with butter, sugar, egg, vanilla extract, flour, baking powder, and an assortment of spices. They are incredibly similar to both spice and gingerbread cookies in flavor. However, the clove flavor is more pronounced in these cookies than typical gingerbread. I think they make a great coffee or tea time treat on a cold day and are a great addition to a holiday cookie tray.
Everyone Love Cookies Cookbooklet
It seemed like every company had a home service department or home economist working for them back in the day. Even department stores had Home Economists on staff! The purpose of the home services and economists seemed to be two-fold; to educate the consumer and act as a marketing technique to get homemakers excited about new services and products. The home economists often put together cookbooklets and informational pamphlets to promote their company’s services. These cookbooks are now collector’s items and an excellent source for vintage cookie recipes, like these spicy crinkle cookies and a reader favorite, pineapple cookies.
Old Fashioned Spice Crinkle Cookies Ingredients:
To make this spice cookie recipe, you will need:
- Flour: I traditionally use all-purpose flour for this recipe, but white whole wheat flour will also work.
- Spices: Ground cinnamon, ginger, and cloves.
- Pantry Ingredients: Baking soda, salt, granulated sugar, and egg.
- Molasses: I recommend using unsulphured molasses.
- Brown sugar: To add some extra molasses-y flavor to the cookies.
- Shortening: I use butter flavored shortening.
- (Optional) Orange Zest: The subtle citrus notes pair really nicely with the cinnamon.
How do I make Old Fashioned Spice Crinkle Cookies?
To make these homemade spice cookies, simply:
- Whisk together dry ingredients. Flour, soda, ground ginger, cinnamon, cloves, and salt.
- Cream together shortening and sugar. Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the shortening and sugar on medium-high speed until the mixture is light and fluffy, about 2 minutes, scraping down the sides occasionally as needed.
- Mix in the remaining wet and dry ingredients. Mix in the egg and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.
- Chill the dough. Transfer the dough to an airtight container and refrigerate for at least 1 hour, or until the dough is completely chilled.
- Preheat oven. Heat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat, and set aside.
- Roll the dough balls. Once the dough is chilled, roll the dough into small balls, about 1.5-inches in diameter. Fill two separate small bowls with water and sugar. Dip the tops of each cookie dough ball in the water, and then dip each ball top in the sugar until the top is completely coated. Place dough balls on the prepared baking sheet.
- Bake. Bake for about 10-12 minutes, until the cookies begin to slightly crack on top. Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.
- Serve. Serve warm and enjoy, or store in a sealed container for up to 4 days. Or freeze for up to 3 months.
Old Fashioned Spice Crinkle Cookies
Chewy and flavorful with a crackled sugar crust, these old-fashioned spice cookies are a great fall and holiday cookie.
Ingredients
Cookies
- ¾ cup shortening
- 1 cup brown sugar
- 1 egg
- ¼ cup molasses
- 2 ¼ cups sifted all purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- ½ teaspoon cloves
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
Crackled Crust
- 1/2 cup granulated sugar
- water
Instructions
- Whisk together flour, soda, ground ginger, cinnamon, cloves, and salt.
- Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the shortening and sugar on medium-high speed until the mixture is light and fluffy, about 2 minutes, scraping down the sides occasionally as needed.
- Mix in the egg and molasses into the creamed shortening, and beat on medium-low speed until each is combined.
- Gradually add in the combined dry ingredient mixture and beat until it is evenly incorporated.
- Transfer the dough to an airtight container and refrigerate for about an hour, or until the dough is completely chilled.
- Preheat oven. Heat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat, and set aside.
- Once the dough is chilled, roll the dough into small balls, about 1.5-inches in diameter. Fill two separate small bowls with water and sugar. Dip the tops of each cookie dough ball in the water, and then dip each ball top in the sugar until the top is completely coated. Place dough balls on the prepared baking sheet.
- Bake for about 10-12 minutes, until the cookies begin to slightly crack on top. Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.
- Serve warm and enjoy, or store in a sealed container for up to 4 days. Or freeze for up to 3 months.
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Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 95Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 89mgCarbohydrates: 13gFiber: 0gSugar: 7gProtein: 1g
Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates. Please see my Nutrition Disclaimer for more information.
