Description
Molasses Crinkle Cookies are soft, chewy, and packed with warm spices like ginger and cinnamon. These classic cookies boast a deep molasses flavor and a delightful crackled sugar-coated exterior, making them a perfect treat for any occasion. Easy to prepare and quick to bake, they’re a nostalgic favorite that brings comfort in every bite.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp cinnamon
Wet Ingredients
- 1/2 cup unsulfured molasses
- 1 large egg
- 1/2 cup unsalted butter (softened)
Sugars
- 1/2 cup brown sugar (light or dark)
- 1/4 cup granulated sugar (for rolling)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature for baking the cookies evenly.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking soda, ground ginger, and cinnamon until fully combined to evenly distribute the spices and leavening.
- Cream butter and sugars: In a separate large bowl, cream the softened unsalted butter with both granulated and brown sugars using a mixer or whisk until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add molasses and egg: To the creamed butter and sugar, add the unsulfured molasses and the large egg, then mix well until fully incorporated to form a smooth batter.
- Combine wet and dry ingredients: Gradually add the dry flour mixture into the wet molasses mixture, mixing just until combined. Avoid overmixing to keep the cookies tender.
- Form cookie balls and coat: Roll tablespoons of the dough into balls and then roll each ball in granulated sugar to give the cookies their classic, crackled sugar-coated exterior.
- Bake and cool: Place the coated dough balls on a lined baking sheet spaced apart. Bake in the preheated oven for 8-10 minutes until the tops develop slight cracks. Remove from oven and allow the cookies to cool on a wire rack before serving.
Notes
- For a stronger molasses flavor, use unsulfured blackstrap molasses but reduce quantity slightly as it is more intense.
- If you prefer a spicier cookie, increase the ground ginger or add a pinch of cloves or nutmeg.
- Ensure butter is softened to room temperature to easily cream with sugars.
- Do not overbake; cookies should remain soft and chewy inside.
- Cookies can be stored in an airtight container for up to one week or frozen for longer storage.
