Molasses Crinkle Cookies

These Molasses Crinkle Cookies are a super simple twist on the classic molasses ginger cookies. The same warm spices, rich molasses flavor, and soft and chewy texture we all love, but coated in a beautiful crinkled powdered sugar coating. These cookies are cozy, festive, and will be your new favorite Christmas cookie!

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Course: Dessert

Cuisine: American

Keyword: ginger molasses cookies, molasses crinkle cookies

Prep Time: 10

Cook Time: 10

Chilling Time: 1

Total Time: 1 20

Servings: Cookies

Calories: 170kcal

Ingredients

3/4 cup Unsalted Butter (softened)
3/4 cup Brown Sugar
1/4 cup Granulated Sugar
1 large Egg
1/4 cup Usulphured Molasses
2 tsp Vanilla Extract
2 3/4 cup All Purpose Flour
1 tsp Baking Soda
1 1/2 tsp Ground Ginger
3/4 tsp Ground Cinnamon
1/2 tsp Salt
1/4 tsp Ground Nutmeg
1/4 tsp Ground Cloves

For Rolling:

1/4 cup Granulated Sugar
1/2 cup Powdered Sugar

US Customary - Metric

Instructions

Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet, or two with parchment paper and set aside.
Cream together your butter and sugars for a couple minutes until light and fluffy, about 4 to 5 minutes. 3/4 cup Unsalted Butter, 3/4 cup Brown Sugar, 1/4 cup Granulated Sugar
Add in the egg, molasses, and vanilla and stir until just combined. 1 large Egg, 1/4 cup Usulphured Molasses ns, 2 tsp Vanilla Extract
Add the Flour, Baking Soda, Ginger, Cinnamon, Salt, Nutmeg, and Cloves and mix until you have a soft cookie dough. 2 3/4 cup All Purpose Flour, 1 tsp Baking Soda, 1 1/2 tsp Ground Ginger, 3/4 tsp Ground Cinnamon , 1/2 tsp Salt, 1/4 tsp Ground Nutmeg, 1/4 tsp Ground Cloves
Scoop the dough into 1.5 to 2 TBS portions and roll into balls. Place the balls in the fridge and chill for one hour.
Roll the cookie dough into a small bowl of the granulated sugar. 1/4 cup Granulated Sugar
Then roll the dough into another bowl with the powdered sugar and make sure they are covered completely with a thick layer of powdered sugar. 1/2 cup Powdered Sugar
Place the cookie dough balls onto the prepared cookie sheet, at least 3 inches apart.
Bake the pan of cookies for 9 to 12 minutes until the cookies puff up and the tops are crinkled.
Remove from the oven and let the cookies cool for about 10 minutes on the cookie sheet, then transfer them to a wire rack to cool completely.

Notes

Molasses: Use an unsulphured molasses for the best taste. Avoid black strap molasses or sulphured molasses as they will be bitter, and very intense.
Measure the Flour Correctly – Its important to measure flour correctly to avoid adding too much and ending with dry cookies. Spoon the flour into the measuring cup, then level the top off with the back of a knife. Or weigh the flour for the best results.
Do not Over Bake – The cookies should start to crack and crinkle, and barely be set on top.

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