Molasses Crinkle Cookies Recipe Step By Step Guide: Moist, chewy molasses crinkle cookies are filled with warming spices. They get their crinkle top from rolling in spiced and powdered sugar before baking. Ginger molasses crinkle cookies are easy to make and perfect for the holidays.
Molasses Crinkle Cookies Recipe
Ingredients
- 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
- 1Â cup (200 g)Â light or dark brown sugar
- 1Â large egg, room temperature
- 1Â teaspoon (5 ml)Â vanilla extract
- ¼ cup (59 ml) molasses
- ¼ cup (50 g) granulated sugar
- ½ teaspoon ground ginger or cinnamon
- ½ cup (60 g) powdered sugar
Instructions
Melt butter in a small bowl and refrigerate for 15 minutes.
1/2 cup (113 g) unsalted butter
Mix flour, baking soda, ground spices, and salt in a medium bowl. Set aside.
Ingredients:
1¾ cups (210 g) all-purpose flour, 1½ teaspoons ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
Mix the melted and cooled butter and light brown sugar in another bowl until smooth. Mix the egg, vanilla, and molasses until smooth. Scrape the mixing bowl’s sides and bottom as needed.
Recipe: 200 g light or dark brown sugar, 1 large egg, room temperature, 1 tsp vanilla extract, ¼ cup molasses.
Mix dry ingredients with a flexible spatula or spoon until just combined. Wrap the dough in plastic. Refrigerate the dough for 30 minutes or overnight.
Preheat oven to 350 F (177 C) for 30 minutes. Parchment two large baking sheets. Fill a small shallow bowl with powdered sugar. Granulated sugar and ground cinnamon or ginger should be well mixed in another shallow bowl.
1/4 cup (50 g) granulated sugar, ½ teaspoon ground ginger or cinnamon, 60 g powdered sugar
Scoop tablespoon-sized molasses cookie dough balls with a small cookie scoop. Roll the ball in spiced and powdered sugar until coated.
Molasses cookie balls should be 2 inches apart on the parchment-lined baking sheet. Bake cookies for 10-12 minutes to set the edges.
Remove the cookie sheet to a cooling rack for 5 minutes. Cool the cookies on the cooling rack after removing them from the warm cookie sheet.
Also See:
Super Italian Potato Salad Recipe
Expert Tips
Bring cold ingredients to room temperature to mix ingredients evenly and make soft, chewy, delicious cookies with less mixing.
Use the lowest speed on your electric mixer or mix the dry ingredients by hand to avoid overmixing the cookie dough. Mix the dry and wet ingredients until just combined.
Chill the dough: Rehydrating the flour in the fridge makes a chewier, soft cookie that doesn’t spread. The flavors also mature after chilling.
Use powdered and granulated sugar. Rolling crinkle cookies in granulated sugar first helps powdered sugar stick.
The key to soft, chewy cookies for days is to slightly under-bake them until the edges are set and the top is cracked.
How to Store, Prepare Ahead of Time, Freeze, and Thaw Meals
Baked cookies can be stored in an airtight container at room temperature for 5 days.
Store leftover cookie dough: Wrap it tightly in plastic wrap and refrigerate for one week or freeze for two months.
Make Ahead: This molasses cookie recipe is simple and quick, but the dough can be made ahead. Simply prepare the cookies until chilling, then choose your storage needs.
Freeze the cookie dough: Place the cookie dough balls on a parchment-lined baking sheet and freeze until frozen. Take the baking sheet out of the freezer and put the cookie dough balls in a ziplock bag. The ginger molasses cookies can be frozen for two months.
Thaw cookie dough: Place your desired number of frozen cookie dough balls on a lined plate or baking sheet. Thaw overnight in the fridge. Bring cookie dough balls to room temperature before rolling in spiced and powdered sugar and baking.
