Molasses Crinkle Cookies
These Molasses Crinkle Cookies extra rich and flavorful. They are chewy, full of warm spices, and coated in sugar for that classic crinkle look! They're the perfect addition to your holiday cookie boxes!
Servings: 42 cookies
Calories: 81kcal
Ingredients
- ¾ cup unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup brown sugar light or dark
- ¼ cup molasses use unsulphured or dark molasses
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cups all purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1½ teaspoons cinnamon
- 1 ½ teaspoons ground ginger
- ¼ teaspoon allspice
- ¼ teaspoon ground cloves
- coarse sugar for coating
Instructions
- Preheat oven to 350 F and line two baking sheets with parchment paper. Whisk together the flour, baking soda, ginger, cinnamon, allspice, cloves and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars on medium until light and fluffy, about 2 minutes.
- Mix in the molasses until incorporated. Mix in the vanilla extract and the egg.
- With the mixer on low speed add the dry ingredients and mix until combined.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour.
- Scoop the cookie dough into 1 tablespoon sized balls. Roll the balls in turbinado or granulated sugar. Place them 3 inches apart on a baking sheet lined with parchment paper.
- Bake 10-11 minutes or until cookies are set. Be careful not to overbake. Let cool on the baking sheet for 5 minutes before then transferring them to a rack to cool completely.
Notes
Molasses: Use unsulphured or dark molasses. I don't recommend using blackstrap molasses for this recipe.
Sugar Coating: Roll cookies in turbinado or demerara sugar for an extra crunch and sweetness. You can also roll them in granulated sugar or powdered sugar. For powdered sugar, I recommend rolling cookies in granulated sugar first then 2-3 times in powdered sugar. Granulated sugar helps powdered sugar stick while baking.
Storage: Store cookies in an airtight container at room temperature for up to 1 week. Baked cookies can be stored in a freezer safe bag in the freezer for up to 3 months.
Make ahead instructions: The cookie dough can chill in the fridge for up to 3 days. Allow dough to stand at room temperature for at least 30 minutes before baking. Freeze unbaked cookie dough balls for up to 3 months. Let stand at room temperature for 30 minutes then roll in sugar and bake.
Recipe adapted from Crosby's Chewy Molasses Crinkle Cookies
Nutrition
Serving: 1cookie | Calories: 81kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 84mg | Potassium: 46mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 106IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 0.5mg