Molasses Crinkle Cookies
Deliciously spiced Molasses Crinkle Cookies with a soft, crackled center, perfect for holiday baking.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter softened
- 1 cup granulated sugar plus more for rolling
- 1/4 cup molasses
- 1 large egg
Instructions
Preparation
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg and molasses, mixing well.
- In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Cover the dough and refrigerate for at least 1 hour, or until firm enough to handle.
Baking
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Scoop tablespoon-sized amounts of dough and roll them into balls. Roll each ball in granulated sugar to coat.
- Place the dough balls on the prepared baking sheet, spaced about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops are crackled.
Serving
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Storage
- Store cooled cookies in an airtight container at room temperature for up to a week.
Notes
Pro Tips: Ensure the butter is softened to room temperature for easy mixing. Don't skip the chilling step, as it helps the cookies retain their shape. Roll the dough balls generously in sugar for a crisp exterior.
Ingredient Substitutions: Use brown sugar for a deeper flavor or add a dash of nutmeg for extra warmth.
How to Serve: Serve these cookies with coffee or tea, or alongside a scoop of vanilla ice cream for a delightful dessert.
Storage & Freshness: Store in an airtight container and layer with parchment paper to prevent sticking.
Make-Ahead Tips: Prepare the dough in advance and freeze it for up to a month. Bake directly from frozen, adding a couple of extra minutes to the baking time.
Ingredient Substitutions: Use brown sugar for a deeper flavor or add a dash of nutmeg for extra warmth.
How to Serve: Serve these cookies with coffee or tea, or alongside a scoop of vanilla ice cream for a delightful dessert.
Storage & Freshness: Store in an airtight container and layer with parchment paper to prevent sticking.
Make-Ahead Tips: Prepare the dough in advance and freeze it for up to a month. Bake directly from frozen, adding a couple of extra minutes to the baking time.