Chewy Molasses Crinkle Cookies
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!
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar, divided
- ⅓ cup unsulphured dark molasses
- 2 teaspoon 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, beat the softened butter, brown sugar, and ¼ cup of granulated sugar until it is creamy and fluffy, after 2 to 5 minutes. You can either use an electric hand mixer or a wooden spoon.
- Add the molasses and vanilla to the butter and sugar. Mix for 1 to 2 minutes, until it is smooth and creamy.
- Add the wet ingredients into the bowl of dry 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 mixed.
- 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 granulated 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
- You can also roll your cookie dough balls in brown sugar for a more caramel flavor. Or skip the rolling step and bake them without the extra sugar.
- 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 it has a bitter taste.
- Store cooled cookies in an airtight container at room temperature for up to one week.
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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