Molasses Crinkle Cookies

These Molasses Crinkle Cookies are super chewy, warmly spiced, and beautifully crackled on top. The sugar coating creates crispy edges and a lovely glittery look that is perfect for the holidays. Pair these easy-to-make, impressive cookies with a glass of milk or a warm cup of tea for a cozy winter treat.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 8

Chill Time 1

Total Time 1 23

Servings cookies

Calories 88kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

2 ¼ cups (270 grams) all-purpose flour
1 ½ teaspoons baking soda
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon salt
½ cup (1 stick) unsalted butter softened
½ cup brown sugar packed
½ cup granulated sugar
1 large egg room temperature
3 tablespoons vegetable oil
¼ cup unsulphured molasses
1 teaspoon vanilla extract
Additional sugar for rolling

Instructions

Place a flour sifter or fine mesh sieve over the top of a large mixing bowl. Add the flour, baking soda, spices, and salt to the sifter and sift the dry ingredients into the mixing bowl. Set aside.
2 ¼ cups (270 grams) all-purpose flour, 1 ½ teaspoons baking soda, 2 teaspoons ground ginger, 1 ½ teaspoons ground cinnamon, ¼ teaspoon ground cloves, ½ teaspoon salt
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and granulated sugar until smooth and creamy. Add the egg and vegetable oil and beat until well combined. Beat in the molasses and vanilla extract until mixed well, scraping down the sides of the bowl as necessary.
½ cup (1 stick) unsalted butter, ½ cup brown sugar, ½ cup granulated sugar, 1 large egg, 3 tablespoons vegetable oil, ¼ cup unsulphured molasses, 1 teaspoon vanilla extract
With the mixer on low speed, add ⅓ of the dry ingredients at a time, mixing until fully incorporated. Cover the cookie dough with plastic wrap and chill for one hour in the refrigerator.
About 20 minutes before the cookie dough is done chilling, preheat the oven to 375°F and line a baking sheet with parchment paper. Add about ½ cup of granulated sugar to a shallow bowl or plate. Roll a heaping ½ tablespoon of cookie dough into a ball shape, then roll each ball in the granulated sugar.
Additional sugar for rolling
Space the cookie dough balls evenly on the prepared baking sheet and do not flatten them. Bake the cookies for 8-9 minutes or until just set and beginning to crack on the top. Transfer to a cooling rack and cool completely before storing.

Notes

Storage: Store cookies in an airtight container at room temperature for up to 3 weeks or in the freezer for up to 12 months.
Make Ahead: Make the cookie dough up to 3 days ahead and store it in the refrigerator. Alternatively, freeze the cookie dough for up to 2 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.