Description
These Molasses Crinkle Cookies are soft, chewy, and warmly spiced treats perfect for any occasion. Featuring the rich, deep flavor of unsulfured molasses combined with ginger and cinnamon, these cookies have a delightful crackly top and a tender center. Easy to make and requiring simple ingredients, they’re an irresistible classic cookie recipe that’s sure to please.
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 large egg
- 1/2 cup unsalted butter, softened
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 ensuring even distribution of the spices and leavening agent.
- Cream Butter and Sugars: In a separate bowl, cream the softened unsalted butter with both the granulated sugar and brown sugar until the mixture is fluffy and well combined, which creates the base for your cookie dough.
- Add Wet Ingredients: Add the large egg and unsulfured molasses to the creamed butter and sugar mixture, mixing well to fully incorporate the ingredients into a smooth batter.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing which could toughen the cookies.
- Shape and Coat Dough: Roll tablespoon-sized portions of dough into balls, then roll each ball in the granulated sugar to coat before placing them evenly on a lined baking sheet, spacing them apart to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 8-10 minutes until the cookie tops crack slightly, signaling they are done but still soft inside.
- Cool: Remove the cookies from the oven and allow them to cool on a wire rack to set their texture and prevent sogginess.
Notes
- Ensure the butter is softened, not melted, for better creaming results.
- Do not overmix the dough once the dry ingredients are added to maintain soft cookies.
- Rolling the dough balls in granulated sugar before baking enhances the characteristic crinkle appearance and adds a slight crunch.
- Castor sugar can be used instead of granulated sugar for the coating for a finer texture.
- Store cookies in an airtight container to maintain freshness for up to a week.
