Description
These Molasses Crinkle Cookies are soft, chewy, and filled with warm spices like ginger and cinnamon. Rolled in sugar before baking, they develop a delightful crackled surface and a rich molasses flavor that’s perfect for cozy gatherings or holiday treats.
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
- 1/2 cup brown sugar (light or dark)
Coating
- 1/4 cup granulated sugar (for rolling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is at the optimal temperature for baking your cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, and cinnamon to evenly distribute the leavening agent and spices.
- Cream Butter and Sugars: In a separate large bowl, cream the softened unsalted butter with both the granulated sugar and brown sugar until the mixture is light and fluffy, incorporating air for tender cookies.
- Add Egg and Molasses: Beat in the egg and molasses into the creamed butter mixture, mixing well until fully combined and smooth.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated to avoid overworking the dough and keeping the cookies tender.
- Shape and Coat Dough: Scoop tablespoon-sized portions of dough and roll each into a ball. Then, coat each ball thoroughly in granulated sugar to create the signature crinkle effect.
- Bake Cookies: Place the sugar-coated dough balls on a lined baking sheet spaced sufficiently apart. Bake in the preheated oven for 8-10 minutes, until the tops crack slightly but are still soft to the touch.
- 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.
Notes
- For softer cookies, do not overbake; watch for the crackled tops as a sign of doneness.
- Using unsulfured molasses gives a richer, cleaner flavor to your cookies.
- These cookies can be stored in an airtight container for up to one week at room temperature.
- For a slightly spicier flavor, increase ground ginger to 1.5 teaspoons or add a pinch of cloves.
- Make sure butter is properly softened to achieve a fluffy creamed mixture.
