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Chewy Molasses Crinkle Cookies

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Soft, chewy cookies with a rich depth of flavor from molasses and warming spices that evoke feelings of nostalgia.

Ingredients

Scale
  • 1/2 cup unsalted butter (softened to room temperature)
  • 1/2 cup molasses (robust variety)
  • 2 3/4 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1/4 cup light brown sugar (packed)
  • 1 large egg (beaten)
  • Granulated sugar (for rolling)

Instructions

  1. Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper or cooking spray.
  2. In a small saucepan over low heat, melt the butter and molasses together. Stir until butter is melted, then cool for 10 minutes.
  3. In a large bowl, combine flour, brown sugar, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Whisk well.
  4. Add the cooled molasses and butter mixture along with the beaten egg to the dry ingredients. Mix until a crumbly dough forms.
  5. Shape the dough into 2-inch balls and roll in granulated sugar. Place on baking sheets.
  6. Flatten each ball slightly with the back of a spoon. Bake for 10-12 minutes until edges are firm and tops crackle.
  7. Cool on wire racks for about 5 minutes before serving.

Notes

For longer storage, freeze cookies for up to three months. The dough can be chilled for up to 24 hours before baking.

Nutrition

Find it online: https://us.recipesfood.org/chewy-molasses-crinkle-cookies/

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