Description
These Molasses Crinkle Cookies are chewy, flavorful treats with a perfect balance of warm spices and rich molasses. Rolled in sugar for a crackled finish, they bake up soft and tender with a delightful hint of ginger and cinnamon. Perfect for holiday gatherings or anytime you crave a classic, comforting cookie.
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
- 1/2 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 prepare for baking the cookies.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, ground ginger, and cinnamon to ensure even distribution of the leavening and spices.
- Cream Butter and Sugars: In a separate large mixing bowl, cream the softened unsalted butter with granulated and brown sugars until the mixture is light and fluffy, which helps create a tender texture.
- Add Egg and Molasses: Incorporate the egg and unsulfured molasses into the creamed butter and sugar mixture, mixing well until fully combined for a rich, moist dough.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overworking the dough and keeping the cookies tender.
- Form and Roll Dough Balls: Using a tablespoon, scoop portions of the dough and roll them into balls. Then, coat each ball evenly in granulated sugar for a crackled, sweet crust after baking.
- Bake Cookies: Place the sugar-coated dough balls on a lined baking sheet, spacing them adequately. Bake in the preheated oven for 8-10 minutes until the tops crack slightly but are still soft to the touch.
- Cool Cookies: Remove from oven and transfer cookies to a wire cooling rack to cool completely, which helps them set with the perfect chewy texture.
Notes
- Use unsulfured molasses for the best flavor without bitterness.
- Don’t overmix the dough after adding dry ingredients to avoid tough cookies.
- For spicier cookies, increase the ground ginger to 1.5 teaspoons.
- Cookies will firm up as they cool; avoid overbaking to keep them soft inside.
- Store cookies in an airtight container to maintain freshness for up to one week.
