Description
Classic, chewy molasses crinkle cookies with a rich, warm spice blend and signature crackled tops. These timeless holiday treats combine the deep sweetness of molasses with cinnamon, ginger, and cloves for perfect festive flavor.
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
Wet Ingredients
- ¾ cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- ¼ cup molasses
For Rolling
- ¼ cup granulated sugar
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, and ground cloves until well combined. This ensures even distribution of leavening and spices.
- Beat Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and brown sugar together until the mixture is light and fluffy. This step helps incorporate air for a tender cookie texture.
- Add Egg and Molasses: Beat in the large egg, followed by the molasses, mixing until fully combined and smooth.
- Combine Wet and Dry Ingredients: Gradually stir the dry ingredient mixture into the wet ingredients until just combined, forming a cookie dough. Avoid overmixing to keep the cookies tender.
- Form and Roll Dough Balls: Scoop about 1-inch diameter balls of dough. Roll each ball thoroughly in granulated sugar to create the signature crackled and sugary crust.
- Place on Baking Sheet: Arrange the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 9 to 10 minutes or until the tops are cracked and the edges are set but the centers remain soft.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to fully cool. This prevents breaking and helps them firm up.
Notes
- For thicker cookies, chill the dough for 30 minutes before baking.
- Store cooled cookies in an airtight container at room temperature for up to 5 days to maintain freshness and chewiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookies, Dessert
- Method: Baking
- Cuisine: American