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Sarah

Molasses Crinkle Cookies

Soft, chewy molasses crinkle cookies with warm spices and a cracked sugar top, ready in under an hour.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

  • 3/4 cup butter room temperature
  • 1 cup light brown sugar packed
  • 1 large egg room temperature
  • 1/4 cup molasses
  • 2 1/4 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp cloves
  • 1/4 tsp salt
  • 1 cup granulated sugar for rolling

Method
 

  1. Beat butter and brown sugar until light and fluffy, add egg and molasses, mix well.
  2. Whisk flour, baking soda, cinnamon, ginger, cloves, and salt in a separate bowl.
  3. Add dry ingredients to butter mixture 1/2 cup at a time, mix until a soft dough forms.
  4. Cover and chill dough at least 30 minutes, up to 48 hours. Heat oven to 350F.
  5. Shape into 1.5 inch balls, roll in granulated sugar, place 3 inches apart on parchment-lined sheet.
  6. Bake 10-12 minutes until edges are set and centers still look slightly underdone.
  7. Rest on sheet 5 minutes, then move to a cooling rack.

Notes

  • Store in an airtight container at room temperature for up to 5 days.
  • Freeze baked cookies in a sealed container for up to 3 months.
  • Dough can be made up to 48 hours ahead, or frozen and baked straight from frozen with a couple extra minutes.