Description
Bake up a batch of truly delightful chewy molasses crinkle cookies, a timeless treat that’s perfect for any occasion. These cookies offer a wonderful balance of warm spices and deep molasses flavor, with a perfectly crackled, sugary crust that gives way to a wonderfully soft and chewy center.
Ingredients
14 tablespoons unsalted butter
1 cup granulated sugar
3/4 cup + 2 tablespoons dark brown sugar (packed)
1 large egg (room temperature)
1 egg yolk (room temperature)
1 teaspoon vanilla extract
1/4 cup Grandma’s Molasses
2 1/4 cups + 1 tablespoon all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup granulated sugar (for rolling)
Instructions
Melt butter in a pan over medium heat, stirring occasionally. Once browned and nutty-smelling, scrape into a bowl and let cool.
Whisk cooled butter with granulated sugar and dark brown sugar.
Whisk in egg, egg yolk, vanilla extract, and molasses.
Gently fold in flour, baking soda, salt, cinnamon, and ginger until just combined. Cover and chill for 15 minutes.
Scoop dough into balls with a 3 tbsp scoop. Roll in granulated sugar and place on a parchment-lined baking sheet. Cover and chill for 3-4 hours, or preferably overnight.
Preheat oven to 350 F/180 C.
Roll chilled dough balls in granulated sugar again, making sure to coat the tops generously. Bake for 10-13 minutes, until the tops are crackled. Cool on a wire rack and add more sugar to the tops if you like.
Store cooled cookies in an airtight container for 2-3 days.
Notes
Don’t overmix: When you add the dry ingredients, mix only until they are just incorporated. Overmixing can lead to tough cookies.
Chill is key: The extended chilling time for the dough is vital. It allows the flavors to meld and the fats to firm up, preventing your cookies from spreading too much in the oven and ensuring that wonderfully chewy texture.
Watch your baking time: Ovens can vary. Keep an eye on your cookies during the last few minutes of baking. You want the edges to be set and the tops to be crackled, but the centers should still look slightly soft. They will continue to set as they cool.
Cooling rack placement: Always cool cookies on a wire rack. This allows air to circulate around them, preventing the bottoms from becoming soggy.
- Prep Time: 30 minutes
- Cook Time: 10-13 minutes
- Category: Desserts
- Cuisine: American