Description
These Molasses Crinkle Cookies offer a chewy texture with a delightful spiced molasses flavor, perfect for cozy afternoons or holiday gatherings. Rolled in sugar and baked to perfection, their crackled tops add a charming homemade touch.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/4 cup granulated sugar (for rolling)
Wet Ingredients
- 1/2 cup unsulfured molasses
- 1/2 cup brown sugar (light or dark)
- 1 large egg
- 1/2 cup unsalted butter (softened)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature before baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, ground ginger, and cinnamon until evenly combined.
- Cream Butter and Sugars: In another bowl, cream the softened unsalted butter with the granulated and brown sugars until the mixture is light, fluffy, and well incorporated.
- Add Egg and Molasses: Mix the large egg and unsulfured molasses into the creamed butter and sugar mixture until smooth and uniform.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined, careful not to overmix for tender cookies.
- Form Cookie Balls: Using tablespoons of dough, roll them into balls and then coat each ball in the granulated sugar for a slightly crunchy exterior.
- Bake Cookies: Place the sugar-coated dough balls on a lined baking sheet, spacing them adequately, then bake in the preheated oven for 8-10 minutes until the tops crack slightly, indicating they are perfectly baked.
- Cool: Remove the cookies from the oven and allow them to cool on a wire rack to set their shape and texture.
Notes
- Use unsulfured molasses for the best rich flavor without bitterness.
- Ensure butter is softened at room temperature for easier creaming with sugars.
- Do not overmix the dough once you combine wet and dry ingredients to keep cookies tender.
- Rolling the dough balls in granulated sugar before baking adds a delightful crunch and attractive crackled appearance.
- Store cookies in an airtight container at room temperature for up to 1 week.
