Molasses Crinkles Cookies
Soft, chewy, and bursting with warm spices, Molasses Crinkles Cookies are a timeless classic perfect for any occasion. These cookies feature the rich flavors of molasses, ground cinnamon, ginger, and cloves, creating a cozy, spiced aroma that will fill your kitchen. Rolled in granulated sugar for a sweet, crackly finish, each bite delivers a delightful balance of sweetness and spice with a melt-in-your-mouth texture. Quick to prepare in just 15 minutes and baked to perfection in under 10, this recipe yields 24 irresistible cookies, making them ideal for holiday gatherings, gift-giving, or enjoying with a cup of tea. With their signature crinkled tops and nostalgic flavor, Molasses Crinkles Cookies are a must-bake for cookie lovers everywhere.
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Recipe Information
Ingredients
- 2.25 cups All-purpose flour
- 2 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoons Ground cloves
- 0.25 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1 cups Brown sugar, packed
- 0.25 cups Molasses
- 1 unit Large egg
- 0.5 cups Granulated sugar (for rolling)
Instructions
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats and set aside.
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
Add the molasses and egg to the butter-sugar mixture, beating until fully combined and smooth.
Gradually add the dry ingredients to the wet mixture, stirring until combined into a thick dough. Do not overmix.
Place the granulated sugar for rolling in a shallow bowl. Scoop 1-tablespoon-sized portions of dough and roll them into balls between your hands.
Roll each dough ball in the sugar to coat evenly and place on the prepared baking sheets, about 2 inches apart to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops have crinkled. Avoid overbaking to keep the cookies soft and chewy.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Nutrition Facts
Calories |
3724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.7 g | 194% | |
| Saturated Fat | 93.2 g | 466% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 3298 mg | 143% | |
| Total Carbohydrate | 566.4 g | 206% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 355.0 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 468 mg | 36% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1861 mg | 40% | |
*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.
