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Chewy Molasses Crinkle Cookies

Delightfully chewy cookies with a rich, spiced flavor, perfect for cozy moments or sharing during gatherings.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup unsalted butter Room temperature for easy mixing.
  • 1/2 cup molasses Blackstrap molasses offers a bold flavor.
  • 1 large beaten egg Binds everything together.
Dry Ingredients
  • 2 3/4 cups all-purpose flour Quality matters—using unbleached flour will give the best results.
  • 2 1/2 tsp baking powder Ensures a good rise.
  • 1 tsp baking soda Helps react with the molasses for a perfect texture.
  • 2 tsp ground ginger For that distinctive spicy kick.
  • 1 1/2 tsp ground cinnamon Adds warmth and sweetness.
  • 1/4 tsp ground nutmeg A hint of nutty flavor.
  • 1/4 tsp ground cloves Just a pinch for depth.
  • 1/4 tsp salt Balances the sweetness.
  • 1/4 cup packed light brown sugar For that rich molasses flavor.
Others
  • granulated sugar (for rolling) Creates that signature crinkled exterior.

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C).
  2. Line two large baking sheets with parchment paper or spray them with cooking spray.
  3. In a small saucepan over low heat, melt the butter and molasses together until fully combined. Remove from heat and allow this mixture to cool completely.
  4. In a large bowl, combine flour, brown sugar, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
  5. Add your cooled butter-molasses mixture and the beaten egg to the dry ingredients, mixing well until the dough comes together.
  6. Form the dough into roughly 2-inch balls.
  7. Coat each ball in granulated sugar before placing them on your prepared baking sheets, leaving space between them.
  8. Use the back of a spoon to gently flatten each ball.
  9. Bake for 10-12 minutes until set but soft in the center.
  10. Transfer your cookies to wire racks and let them cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week or refrigerate/freeze for longer storage. Make-ahead dough can be refrigerated overnight.