Raspberry Molasses Crinkles Recipe

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.

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.

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.

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.

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.