Description
These Molasses Crinkle Cookies are soft, chewy, and full of warm spices like ginger and cinnamon. Rolled in granulated sugar, they bake to a delightful crackled top and are perfect for holiday treats or any time you crave a comforting spiced 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 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 evenly.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, ground ginger, and cinnamon until well combined for a uniform spice distribution.
- Cream Butter and Sugars: In another bowl, cream the softened unsalted butter with both granulated sugar and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Molasses: Beat the large egg and unsulfured molasses into the creamed butter and sugar mixture until fully incorporated, providing moisture and rich flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and ensuring soft cookies.
- Shape and Coat: Roll tablespoons of dough into balls, then coat each ball in granulated sugar to create their classic crinkle effect and a sweet outer texture.
- Bake and Cool: Place the coated dough balls on a lined baking sheet and bake for 8-10 minutes until the tops crack slightly. Remove from oven and cool on a wire rack to set the cookies.
Notes
- Ensure the butter is softened to room temperature to cream properly for better texture.
- Do not overmix the dough once the dry ingredients are added to maintain chewy cookies.
- Use unsulfured molasses for a richer, cleaner flavor.
- Cookies can be stored in an airtight container at room temperature for up to one week.
- You can freeze dough balls prior to baking for convenience; bake directly from frozen with an extra 1-2 minutes.
