Spicy Molasses Crinkle Cookies
Get ready to delight your taste buds with these Spicy Molasses Crinkle Cookies, a bold twist on a timeless classic! Infused with the warming aromas of cinnamon, ginger, and cloves, these cookies take it up a notch with a pinch of cayenne pepper for a subtle, spicy kick. The rich, earthy flavor of unsulphured molasses creates a perfectly soft and chewy texture, while the crinkled sugar coating adds a delightful crunch to every bite. Quick to prepare and irresistible fresh from the oven, these spiced cookies are the ultimate holiday treat or anytime indulgence. Perfect for cookie swaps, festive dessert tables, or alongside a cup of coffee, they’re a must-try for anyone who loves bold and flavorful desserts!
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 2 teaspoons baking soda
- 1.5 teaspoons ground cinnamon
- 1.5 teaspoons ground ginger
- 0.5 teaspoons ground cloves
- 0.25 teaspoons cayenne pepper
- 0.5 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1 cups light brown sugar, packed
- 0.5 cups granulated sugar
- 1 large egg
- 0.25 cups unsulphured molasses
- 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 medium mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, cayenne pepper, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and molasses until fully incorporated, scraping down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Scoop the dough into 1.5-tablespoon balls and roll each ball in the sugar reserved for rolling until fully coated.
Place the coated dough balls about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 9-11 minutes, or until the cookies are puffy and the tops have crinkled. Do not overbake; they should still appear slightly underdone in the center.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 153 mg | 7% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 18.1 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 73 mg | 2% | |
*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.
