Chewy Molasses Crinkle Cookies
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These molasses crinkle cookies are packed full of flavor from ginger, cinnamon, ground cloves, and nutmeg. Plus they are insanely soft and chewy. Best of all, they take just 30 minutes to make!
Equipment
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar, divided
- ⅓ cup unsulphured, dark molasses
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking soda, cinnamon, ground ginger, cloves, nutmeg, and salt. Set aside.
- In a separate mixing bowl, use an electric hand mixer to beat the softened butter, brown sugar, and ¼ cup of the granulated sugar until it is creamy and fluffy, after 2 to 5 minutes.
- Add the molasses and vanilla to the butter and sugar. Mix for 1 to 2 minutes, until it is smooth and creamy.
- Add the dry ingredients into the bowl of wet ingredients. Mix by hand with a spoon just until you don't see any dry flour, after about 1 minute. (The dough will be pretty dry at first. Just keep mixing gently until the dough is evenly combined.)
- Roll the cookie dough into 12 even balls, each about 1 to 1.5 inches in diameter.
- Place the remaining ¼ cup granulated sugar in a small bowl. Roll each ball of cookie dough in the sugar to coat it. Place the coated cookie dough balls evenly space out on the prepared baking sheet.
- Bake for 10 to 12 minutes until the cookies have begun to crack on top. Allow the cookies to cool for at least 10 minutes. They'll be really soft right out of the oven, but they'll firm up as they cool.
Notes
- Molasses: Use unsulphured molasses to avoid a weird chemical taste from sulphured molasses. Both light and dark molasses work great in this recipe, but avoid blackstrap molasses, since that makes these cookies taste bitter.
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Storing: Store cooled cookies in an airtight container at room temperature, or in the freezer (these cookies actually freeze really well both as pre-shaped dough balls and baked!
Nutrition
Serving: 1 cookieCalories: 229kcalCarbohydrates: 41gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 256mgPotassium: 179mgFiber: 1gSugar: 24gVitamin A: 361IUVitamin C: 0.02mgCalcium: 34mgIron: 2mg
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