Description
Delightfully soft and chewy Molasses Crinkle Cookies with a perfect balance of warm spices and sweet molasses. These classic cookies feature a crackled sugary top and a rich, flavorful center, making them a perfect treat for the holiday season 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 is ready for baking the cookies.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, ground ginger, and cinnamon until evenly combined to distribute the spices and leavening agent.
- Cream Butter and Sugars: In another bowl, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is fluffy and light, which will give the cookies their tender texture.
- Add Wet Ingredients: Incorporate the large egg and unsulfured molasses into the creamed butter and sugar mixture, mixing well to combine all wet ingredients.
- Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until the dough just comes together without overmixing.
- Shape and Roll in Sugar: Using tablespoons of dough, roll the dough into balls and then coat each ball in granulated sugar to create the crinkled and sugary exterior.
- Bake Cookies: Place the sugar-coated dough balls on a lined baking sheet, spacing them apart, and bake in the preheated oven for 8-10 minutes until the tops crack slightly.
- Cool: Remove the cookies from the oven and let them cool on a wire rack before serving to allow them to set perfectly.
Notes
- Use unsulfured molasses for a smoother, less bitter flavor.
- For best texture, do not overmix the dough to avoid tough cookies.
- Make sure butter is softened to room temperature for easier creaming with sugars.
- Cookies will continue to firm up while cooling, so avoid overbaking.
- Store in an airtight container to keep cookies fresh for up to one week.
