Description
Molasses Crinkle Cookies are soft, chewy, and filled with warm spices like ginger and cinnamon, perfectly complemented by the rich sweetness of molasses. These delightful cookies feature a crackled sugar-coated top and are quick to prepare, making them an ideal treat for holiday gatherings or any cozy occasion.
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
- 1/2 cup unsalted butter, softened
- 1 large egg
Sugars
- 1/4 cup granulated sugar (for rolling)
- 1/2 cup brown sugar (light or dark)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and allow it to fully heat up to ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, and cinnamon until well combined.
- Cream butter and sugars: In a separate large bowl, cream the softened butter with both the granulated and brown sugars using an electric mixer or a sturdy spoon until the mixture is light and fluffy.
- Add egg and molasses: Beat in the large egg and molasses into the creamed butter mixture until the batter is smooth and homogenous.
- Combine dry and wet ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently just until combined; avoid overmixing to keep the cookies tender.
- Form dough balls and coat: Scoop tablespoon-sized portions of dough and roll them into balls with your hands. Then roll each ball in the 1/4 cup granulated sugar to coat thoroughly.
- Arrange and bake: Place the sugar-coated dough balls onto a baking sheet lined with parchment paper or a silicone mat, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 8 to 10 minutes until the tops crack slightly.
- Cool: Transfer the baked cookies to a wire rack and let them cool completely before serving to allow them to set properly.
Notes
- Use unsulfured molasses for the best flavor and color.
- Do not overmix the dough to keep the cookies soft and tender.
- Brown sugar can be light or dark, depending on your preference for depth of flavor.
- For a spicier cookie, you can add a pinch of cloves or nutmeg.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; freeze baked cookies or dough balls for up to 2 months.
