Delicious and Chewy Raspberry Molasses Crinkles

These raspberry molasses crinkles are a delightful twist on traditional molasses cookies. The combination of sweet molasses and tangy raspberry jam creates a burst of flavor in each chewy bite. These cookies are perfect for holiday gatherings or as a special treat any time of the year. They are easy to make and will impress everyone who tries them.

Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/4 cup molasses
• 1 large egg
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 cup raspberry jam
• 1/4 cup powdered sugar, for rolling

Directions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
3. Add the molasses and egg, and mix well to combine.
4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and cloves.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Roll tablespoon-sized portions of dough into balls.
7. Place the powdered sugar in a shallow dish.
8. Roll each dough ball in the powdered sugar, coating it completely.
9. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
10. Use your thumb or the back of a spoon to make an indentation in the center of each dough ball.
11. Fill each indentation with a small amount of raspberry jam, about 1/4 teaspoon.
12. Bake for 10-12 minutes, or until the edges are set and the tops are crackly.
13. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes.
14. Transfer the cookies to a wire rack to cool completely before serving.

Interesting Facts