Crackle Top Molasses Cookies
Get ready to savor the warm, nostalgic flavors of Crackle Top Molasses Cookies—an irresistible treat perfect for fall or holiday baking! These soft, chewy cookies boast a perfectly spiced molasses base infused with cinnamon, ginger, and cloves, creating a cozy and aromatic bite in every mouthful. The crowning feature? Their signature crackled tops, coated in a shimmering layer of granulated sugar for the ultimate contrast in texture and visual appeal. Quick to prepare and oven-ready in just 20 minutes, these cookies are ideal for gifting, sharing, or indulging all on your own. Whether paired with a glass of milk or a mug of spiced tea, these spiced molasses cookies are sure to delight!
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Recipe Information
Ingredients
- 0.75 cups unsalted butter
- 1 cups granulated sugar
- 0.5 cups light brown sugar, packed
- 0.25 cups molasses
- 1 large egg
- 1 teaspoons pure vanilla extract
- 2.25 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoons ground ginger
- 0.5 teaspoons ground cloves
- 0.25 teaspoons kosher salt
- 0.5 cups granulated sugar (for rolling)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, use a hand mixer or stand mixer to cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Add the molasses, egg, and pure vanilla extract to the butter mixture and beat until well combined.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and kosher salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Scoop out tablespoon-sized portions of dough and roll each into a smooth ball.
Roll each dough ball in granulated sugar to coat completely, then place the balls about 2 inches apart on the prepared baking sheets.
Bake one sheet of cookies at a time in the preheated oven for 8-10 minutes, or until the cookies are puffy and the tops have crackled. The edges should be just set, but the centers will appear soft.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to one week. Enjoy!
Nutrition Facts
Calories |
3461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2815 mg | 122% | |
| Total Carbohydrate | 670.8 g | 244% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 458.0 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 391 mg | 30% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1722 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
