Description
These Molasses Crinkle Cookies are soft, chewy, and bursting with warm spices like ginger and cinnamon. Coated in granulated sugar, they develop a beautiful crackled top and a rich molasses flavor that makes them a perfect treat for the holiday season or any cozy occasion.
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
Sugar
- 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 your cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, and cinnamon until well combined. This ensures the spices and leavening agent are evenly distributed.
- 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. This step helps incorporate air for a tender texture.
- Add Egg and Molasses: Stir the egg and molasses into the butter and sugar mixture until the batter is smooth and uniformly combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cookies tender.
- Form and Roll Dough Balls: Using tablespoons of dough, roll each into a ball and then coat each ball thoroughly in granulated sugar. This coating will provide the signature crackled appearance during baking.
- Bake Cookies: Place the sugar-coated dough balls on a lined baking sheet, spacing them evenly. Bake in the preheated oven for 8-10 minutes, or until the cookie tops crack slightly but remain soft.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure the butter is softened but not melted for proper creaming.
- Do not overbake; cookies should be soft with slightly cracked tops.
- Use unsulfured molasses for best flavor and to avoid bitterness.
- Store cookies in an airtight container to maintain freshness.
- For extra flavor, you can add a pinch of cloves or nutmeg to the dry ingredients.
