Molasses Crinkle Cookies are the perfect blend of warm spices and rich molasses, making them an ideal treat for cool fall days. As they bake, the house fills with a cozy, spiced aroma that’s reminiscent of autumn afternoons. Their crackled tops give them a classic look, while the soft and chewy texture inside makes each bite comforting. They pair wonderfully with a cup of hot tea or cider and are a great choice for both everyday treats and holiday gatherings.
Did You Know?
Molasses is a thick, dark syrup that’s a byproduct of the sugar-making process. It has a rich, slightly bitter flavor with notes of caramel and is often used in baking to add moisture and depth. Different types of molasses vary in flavor intensity, with blackstrap molasses being the strongest and most bitter, while light molasses is milder and sweeter. It’s packed with minerals like iron, calcium, and potassium, making it a unique addition to baked goods. When used in cookies like these, molasses contributes to their signature chewiness and deep flavor.
Yield:
About 24 cookies
Ingredients:
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 cup unsalted butter, softened
1 cup granulated sugar, plus extra for rolling
1/4 cup dark brown sugar, packed
1 large egg
1/3 cup unsulfured molasses
1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Personal Tip: Using parchment paper ensures even baking and makes cleanup easier.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
Personal Tip: For a stronger spice flavor, add an extra pinch of cinnamon or ginger.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, molasses, and vanilla extract until well combined.
Personal Tip: Make sure the butter is at room temperature for a smoother texture.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
Personal Tip: Chill the dough for 20 minutes for easier handling, especially if your kitchen is warm.
Roll the dough into 1-inch balls and roll each ball in granulated sugar. Place them about 2 inches apart on the prepared baking sheets.
Personal Tip: For extra-crinkly tops, gently press each ball down slightly before baking.
Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Personal Tip: Underbake slightly for a chewier texture; the cookies will continue to firm up as they cool.
Personal Tip: For an extra touch of sweetness and a beautiful finish, roll each cookie dough ball in granulated sugar before baking. This creates a slightly crisp, sugary coating on the outside, enhancing the classic crinkled look and adding a subtle crunch to every bite.
Nutritional Information (Per Serving):
Calories: 130, Protein: 1g, Carbohydrates: 20g, Fiber: 0g, Net Carbohydrates: 20g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 20mg, Sodium: 100mg, Sugars: 12g, Glycemic Index: Medium
Kitchen Tips, Great Ideas, How to Save Money:
- Store properly: Keep these cookies fresh by storing them in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to help maintain their softness.
- Make your own brown sugar: If you run out of brown sugar, mix 1 cup of granulated sugar with 1 tablespoon of molasses to create a substitute.
- Freeze the dough: Roll the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.
- Use dark brown sugar: For a deeper, richer flavor, try using dark brown sugar instead of light brown sugar. It enhances the molasses taste in the cookies.
- Roll in spiced sugar: Mix a teaspoon of cinnamon with the granulated sugar before rolling the cookie dough balls for an extra kick of spice.
- DIY parchment: If you don’t have parchment paper, lightly grease your baking sheets with butter or cooking spray to prevent sticking.
- Adjust sweetness: If you prefer a less sweet cookie, reduce the granulated sugar in the dough to 3/4 cup.
- Double the batch: These cookies are always a hit, so consider doubling the recipe. They make excellent gifts or can be frozen for future treats.
- Serve warm: For an extra-cozy treat, warm up a cookie in the microwave for 10 seconds before eating to bring out the spices and soften the texture.
- Substitute spices: If you’re out of ground cloves, you can use a pinch of allspice or cardamom as a substitute for a different twist on the flavor.
Let’s Learn About Molasses
Choosing the Right Type:
When baking with molasses, it’s important to know the difference between types. Light molasses is the mildest and is often used for sweet recipes like cookies and cakes. Dark molasses has a more robust flavor, making it a good choice for gingerbread and richer baked goods. Blackstrap molasses is very thick and strong, often used in savory dishes or for its nutritional benefits, but it can be too intense for many desserts. Always look for unsulfured molasses for the best flavor in baking—it’s made without sulfur, making it taste cleaner and sweeter. Reading labels carefully ensures you’re getting the flavor and texture that best suits your recipe.