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Raspberry Molasses Crinkles

Rated as 4.67 out of 5 Stars

"A soft molasses cookie with a raspberry center. The flavors together are amazing!"
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2 h 45 m servings 89
Original recipe yields 48 servings (48 cookies)


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  1. Mix the butter-flavored shortening and brown sugar with an electric mixer in a large bowl until smooth, and add the molasses and egg. Beat until fluffy, 2 to 3 minutes, and stir in the flour, baking soda, cinnamon, ginger, cloves and salt. Form the dough into a ball, cover, and refrigerate at least 2 hours.
  2. Preheat an oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper and set aside. Place the sugar in a shallow bowl.
  3. Cut the dough into 4 pieces, and cut each quarter into 12 small pieces. Roll each piece into a 1 1/4 inch ball, and dip the balls into the sugar. Place the cookies, sugar side up, onto the prepared baking sheets.
  4. Using your thumb or the end of a wooden spoon, make an indentation in each cookie ball about 1/2 inch deep. Spoon 1/2 teaspoon of raspberry jam into each thumbprint.
  5. Bake in the preheated oven for 10 minutes, until the cookies are just set but not hard. Let cool for 1 minute before transferring the cookies to a wire rack to finish cooling.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 89 calories; 3.5 14 0.7 4 68 Full nutrition

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Read all reviews 2
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no changes. first batch did not have a deep enough jam well. larger cookies are better

Delicious. Used 3 fruit jam and used Penzey's Baking Spice which has cinnamon in it, in addition to ground cloves and fresh ginger. Like other refridgerated dough recipes this takes a while bu...