Molasses Crinkle Cookies
These Molasses Crinkle Cookies extra rich and flavorful. They are chewy, full of warm spices, and coated in powdered sugar for that classic crinkle look! They're the perfect addition to your holiday cookie boxes!
Servings: 17 cookies
Calories: 222kcal
Ingredients
- ¾ cup unsalted butter room temperature
- ¼ cup granulated sugar
- ¾ cup brown sugar light or dark, packed
- ¼ cup molasses use unsulphured or dark molasses
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 2 ¼ cups all purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1¼ teaspoons cinnamon
- 1¼ teaspoons ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 3 tablesppons granulated sugar for coating
- ½ cup powdered sugar for coating
Instructions
- 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 just combined. Do not overmix.
- Use a medium cookie scoop (I use a #24 cookie scoop), scoop the dough into balls. Set them on a baking sheet. Cover with plastic wrap and refrigerate for at least 2 hours (or up to 24 hours).
- When ready to bake, preheat oven to 375℉. Roll the balls in granulated sugar then in the powdered sugar. Place them 3 inches apart on a baking sheet lined with parchment paper.
- Bake 11-13 minutes or until cookies are crackly on top and have light golden brown edges. 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: I recommend first rolling cookies lightly in granulated sugar then roll them heavily in powdered sugar. Granulated sugar helps prevent the powdered sugar from melting while baking. Instead of powdered sugar, roll cookies in turbinado or demerara sugar for an extra crunch.
Storage: Store cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for 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 update: This recipe was updated in December 2024.
Nutrition
Serving: 1cookie | Calories: 222kcal | Carbohydrates: 34g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 208mg | Potassium: 113mg | Fiber: 1g | Sugar: 21g | Vitamin A: 267IU | Vitamin C: 0.01mg | Calcium: 27mg | Iron: 1mg
