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Molasses Cookies · Chewy Ginger Crinkle

Chewy Ginger Molasses Crinkle Cookies

Warm ginger, cinnamon and molasses in a soft, chewy cookie with a sparkly, crackled sugar top. They stay soft for days and make the whole house smell like fall.

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Prep
20 min
Cook
22 min
Total
2 hr
Serves
30 · about 30 cookies
Level
Easy

Ingredients

Dry

  • 2 ¼ cups all-purpose flour, spooned and leveled (280 g)
  • 2 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground cloves
  • ½ tsp kosher salt

Dough

  • ¾ cup unsalted butter, softened (170 g)
  • 1 cup granulated sugar, 200 g
  • 1 large egg, room temperature
  • ¼ cup molasses, mild or full-flavor, not blackstrap (85 g)

For rolling

  • ⅓ cup coarse sugar, or granulated sugar

Steps

  1. In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves and salt.
  2. In a large bowl, beat the butter and sugar on medium speed until fluffy.
  3. Beat in the egg, then the molasses, until evenly brown.
  4. Add the flour mixture and mix on low speed until no dry flour remains.
  5. Cover and refrigerate the dough until firm enough to roll without sticking.
  6. Heat the oven to 350°F (175°C). Line two sheet pans with parchment.
  7. Roll the dough into 1 1/2-tablespoon balls and roll each one in the sugar.
  8. Set the balls on the pans 2 1/2 inches apart. They spread.
  9. Bake until the tops crackle and the edges are set while the centers still look soft.
  10. Let the cookies firm up on the pan, then move them to a rack. Bake the second pan.

Tip: Coat the measuring cup with a little oil before measuring the molasses and it will slide right out.

Tip: Blackstrap molasses is bitter and will overpower these. Use a regular cooking molasses.

Storage: Airtight at room temperature up to 1 week.

Make ahead: The dough keeps 3 days in the fridge. Sugared dough balls freeze up to 3 months; bake from frozen, adding 1 to 2 minutes.

Estimated nutrition per serving: 120 calories · protein 1 g · carbohydrates 18 g · fiber 0 g · sugars 11 g · fat 5 g (saturated 3 g) · sodium 115 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 11 of 11 ingredients.