Description
These Molasses Crinkle Cookies are soft, chewy, and bursting with warm spices like ginger and cinnamon. Rolled in sugar, they bake up with charming crackled tops that hint at their tender texture inside. Perfect for cozying up with a cup of tea or sharing during the holidays, this classic cookie recipe offers a delightful balance of sweetness and spice.
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’s hot enough for the cookies to bake evenly and develop their characteristic crinkled tops.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, and cinnamon until fully combined and evenly distributed.
- Cream butter and sugars: In a separate large bowl, use an electric mixer or whisk to beat the softened unsalted butter with the granulated sugar and brown sugar until the mixture is fluffy and light in color.
- Add molasses and egg: Beat in the egg and molasses to the butter-sugar mixture until fully incorporated creating a smooth, sticky dough base.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can make the cookies tough.
- Shape dough and coat with sugar: Scoop tablespoons of dough and roll each into a ball. Then roll each ball in the remaining granulated sugar to coat thoroughly.
- Arrange and bake: Place the coated dough balls evenly spaced on a baking sheet lined with parchment or a silicone mat. Bake for 8-10 minutes, until the tops crack slightly and edges are set but centers remain soft.
- Cool: Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For chewier cookies, slightly underbake them and allow to cool on the baking sheet.
- Molasses can vary in sweetness and intensity; adjust brown sugar if a sweeter cookie is preferred.
- Store cookies in an airtight container at room temperature for up to 1 week.
- Rolling in sugar adds a sweet, crackly texture on the outside that contrasts with the soft interior.
