Molasses Crinkle Cookies
These Molasses Crinkle Cookies are soft, chewy, and full of warm holiday spices. Rolled in powdered sugar for a sparkly, crackly top, they bake up with tender centers and crisp edges. A classic Christmas cookie that stays soft for days and is perfect for gifting or holiday cookie trays.
Equipment
- 1 Stand Mixer
- 2 large baking sheets
Ingredients
- ½ cup (113 grams) unsalted butter softened
- ¾ cup (165 grams) dark brown sugar packed
- ¼ cup (50 grams) granulated white sugar
- 1 large egg at room temperature
- ¼ cup (60 ml) unsulphured molasses
- 1 teaspoon pure vanilla extract
- 2 ¼ cups (270 grams) all-purpose flour spooned and leveled
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (120 grams) 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.
Notes
- Molasses: Use unsulphured molasses (not blackstrap) for the best flavor—deep, rich, and slightly sweet without being bitter.
- Spices: Adjust the spice blend to taste. Add extra ginger for more warmth, or a pinch of black pepper for a subtle kick.
- Measuring Flour: Always spoon and level flour rather than scooping directly from the bag to prevent dense, cakey cookies.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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