Description
These Molasses Crinkle Cookies are chewy, soft, and packed with warm spices like ginger and cinnamon, perfectly balanced with the rich sweetness of molasses. Rolled in sugar for a delightful crackled appearance and a sweet crunch, they make a deliciously festive treat ideal for the holidays or any cozy day.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/4 cup granulated sugar (for rolling)
Wet Ingredients
- 1/2 cup unsulfured molasses
- 1/2 cup brown sugar (light or dark)
- 1 large egg
- 1/2 cup unsalted butter (softened)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking your cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, and cinnamon until well combined. This will evenly distribute the leavening and spices.
- Cream Butter and Sugars: In a separate large bowl, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Molasses: Beat the large egg and unsulfured molasses into the butter and sugar mixture until fully incorporated, giving the dough its rich flavor and moisture.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture and stir until just combined, being careful not to overmix to keep the cookies tender.
- Form and Coat Dough Balls: Roll tablespoons of dough into balls, then roll each ball in granulated sugar to form a sweet, crackling exterior once baked.
- Bake Cookies: Place the sugar-coated dough balls on a lined baking sheet, spacing them evenly. Bake for 8-10 minutes or until the tops are cracked slightly and the cookies set but remain soft.
- Cool: Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they firm up perfectly.
Notes
- For a stronger molasses flavor, use dark molasses instead of unsulfured.
- Don’t overbake; the cookies should be soft when removed as they firm up while cooling.
- Store cookies in an airtight container at room temperature for up to one week.
- Rolling the dough balls generously in sugar is key to the signature crinkle effect and texture.
