Molasses Crinkle Cookies Recipe

Moist, chewy molasses crinkle cookies are loaded with comforting spices. They get their crinkle top from rolling in spiced and powdered sugar before baking.

Molasses Crinkle Cookie – ½ cup (113 g) unsalted butter – 1¾ cups (210 g) all purpose flour – 1½ teaspoons ground ginger – 1 teaspoon ground cinnamon – ½ teaspoon ground clove – 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) molasse Spiced Sugar Coating – ¼ cup (50 g) granulated sugar – ½ teaspoon ground ginger or cinnamon – ½ cup (60 g) powdered sugar

Ingredient

Direction

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1

Melt the butter in a small bowl and let it cool for about fifteen minutes in the refrigerator. 

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2

The flour, baking soda, salt, and ground spices should all be thoroughly mixed in a medium-sized bowl. Put aside.

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3

In another bowl, blend the melted and cooled butter and light brown sugar. Smoothly combine egg, vanilla, and molasses. The mixing bowl's sides and bottom need scraping.

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4

Mix dry ingredients with a flexible spatula or spoon until barely mixed. Wrap the dough in plastic. Refrigerate the dough for 30 minutes or overnight.

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5

Bake for 30 minutes at 350 F (177 C). Two large baking sheets need parchment. A small sugar bowl. Mix cinnamon or ginger and granulated sugar in another small bowl. 

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6

Scoop tablespoon-sized molasses cookie dough balls with a small cookie scoop. Roll the ball in spiced and powdered sugar until covered.

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7

Molasses cookie balls should be 2 inches apart on the parchment-lined baking sheet. Bake cookies for 10-12 minutes to firm the edges.

also see

also see

Pistachio Cookies Recipe