Molasses Crinkle Cookies Recipe
Molasses crinkle cookies are soft and chewy molasses cookies filled with cozy, warming spices. They’re rolled in spiced sugar and powdered sugar before baking to give them that signature crinkle top. These festive ginger molasses crinkle cookies are easy to make and are perfect for the holiday season.
Equipment
- 2 small shallow bowls for sugar coating
- 1 whisk and flexible spatula or spoon
- 1 small cookie scoop (1 tbsp, 15 ml)
- 2 baking sheets
- 2 parchment paper
Ingredients
Molasses Crinkle Cookies
- ½ cup (113 g) unsalted butter
- 1¾ cups (210 g) all purpose flour
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200 g) light or dark brown sugar
- 1 large egg, room temperature
- 1 teaspoon (5 ml) vanilla extract
- ¼ cup (59 ml) molasses
Spiced Sugar Coating
- ¼ cup (50 g) granulated sugar
- ½ teaspoon ground ginger or cinnamon
- ½ cup (60 g) powdered sugar
Instructions
- In a small bowl, melt the butter and cool in the fridge for about 15 minutes.½ cup (113 g) unsalted butter
- In a medium bowl whisk the flour, baking soda, ground spices and salt together until well combined. Set aside.1¾ cups (210 g) all purpose flour, 1½ teaspoons ground ginger, 1 teaspoon ground cinnamon , ½ teaspoon ground cloves, ¼ teaspoon ground nutmeg, ½ teaspoon baking soda, ½ teaspoon salt
- In another bowl, whisk the melted and cooled butter with the light brown sugar until smooth and well combined. Whisk in the egg, vanilla extract and molasses until creamy and well combined. Scrape the sides and bottom of the mixing bowl as needed.1 cup (200 g) light or dark brown sugar, 1 large egg, room temperature, 1 teaspoon (5 ml) vanilla extract , ¼ cup (59 ml) molasses
- With a flexible spatula or spoon, mix in the dry ingredients until just combined. Cover the dough with plastic wrap. Chill the dough in the fridge for 30 minutes or up to overnight.
- Preheat the oven to 350 F (177 C) for 30 minutes. Line two large baking sheets with parchment paper. Pour powdered sugar in a small shallow bowl. In another shallow bowl, mix granulated sugar and ground cinnamon or ginger until well combined.¼ cup (50 g) granulated sugar, ½ teaspoon ground ginger or cinnamon , ½ cup (60 g) powdered sugar
- Using a small, tablespoon sized cookie scoop, scoop tablespoon sized balls of molasses cookie dough. Roll the ball into the spiced sugar first and powdered sugar second until well coated.
- Place the molasses cookie balls on the parchment lined baking sheet about 2 inches apart. Bake the cookies for 10-12 minutes until the edges are set. Remove the cookie sheet to cool on a cooling rack for 5 minutes. Remove the cookies from the warm cookie sheet to fully cool on the cooling rack.
Notes
Store: These cookies can be stored in an airtight container at room temperature for up to 5 days.
Use unsulphured molasses, not blackstrap for these cookies. If you must substitute, honey would work the best.
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