Molasses Crinkle Cookies
Soft and chewy Molasses Crinkle Cookies with warm spices and sweet molasses. A classic holiday treat that’s easy to make and full of flavor!
Equipment
- 1 Stand Mixer
- 2 large baking sheets
Ingredients
- ½ cup unsalted butter softened
- ¾ cup dark brown sugar packed
- ¼ cup granulated white sugar
- 1 large egg at room temperature
- ¼ cup unsulphured molasses
- 1 teaspoon pure vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup Confectioners or Icing sugar
Instructions
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, pumpkin pie spice, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, white sugar and dark brown sugar on medium-high speed until light and fluffy (about 2-3 minutes).
- Mix in the molasses until fully incorporated, followed by the egg and vanilla extract. Beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours (or up to overnight). This helps the cookies maintain their shape and ensures a chewy texture.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- Scoop 2-tablespoon portions of the dough and roll them into balls. Roll each ball generously in confectioners sugar to coat evenly and place them on the prepared baking sheets, spaced about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the tops of the cookies are set and crinkled but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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