Molasses Cookies with Crinkly edges are a delightful treat that warms the heart and fills the kitchen with an irresistible aroma. This classic recipe produces perfectly soft and chewy spiced cookies, featuring a rich molasses flavor that pairs wonderfully with warm spices like ginger, cinnamon, and cloves. These cookies are lightly coated in sugar, providing a pleasant crunch on the outside while maintaining a tender interior. Perfect for holiday baking or any cozy occasion, let’s dive into how to create these delicious treats!

Why You’ll Love This Molasses Cookies with Crinkly

There are countless reasons to adore these chewy molasses cookies. First, their rich flavor makes them a favorite for both kids and adults. Second, the warm spices create a comforting aroma that is perfect for any gathering. Third, they’re easy to make, requiring simple ingredients that you likely have on hand. Fourth, these cookies can be enjoyed year-round, making them a versatile sweet treat. Fifth, they can be customized to include extras like chocolate chips or nuts. Sixth, with their crinkly tops, they are visually appealing and sure to impress your guests. Lastly, they are perfect for meal prep, as you can make them ahead of time and store them for later enjoyment.

Ingredients for Molasses Cookies with Crinkly

Gather these items:

2 ¼ cups (281 grams) all-purpose flour
2 teaspoons baking soda
½ tablespoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon salt
¾ cup unsalted butter, softened to room temperature
¼ cup granulated sugar
½ cup brown sugar, packed
1 large egg
⅓ cup molasses
1 teaspoon vanilla extract
¼ cup coarse sugar or granulated sugar

How to Make Molasses Cookies with Crinkly Step-by-Step

Step 1: Preheat your oven to 350°F (175°C). Line a half sheet baking pan with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
Step 2: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. Set this dry mixture aside.
Step 3: Using a hand mixer or stand mixer on medium speed, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, about 2 minutes.
Step 4: Beat in the large egg until fully incorporated. Then add the molasses and vanilla extract, mixing on low speed until combined.
Step 5: Gradually add the dry ingredients to the wet mixture, beating just until the dough comes together. Avoid overmixing.
Step 6: Pour the coarse sugar into a small bowl. Scoop out 1-2 tablespoons of dough and roll it into a 1-inch ball. Roll each ball thoroughly in the sugar until coated and place on the prepared baking sheet spaced 2-3 inches apart.
Step 7: Bake the cookies for 8-10 minutes until the edges are set but the centers remain soft. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Pro Tips for the Perfect Molasses Cookies with Crinkly

Keep these in mind:

Don’t overmix the dough to ensure soft molasses cookies with crinkles.
For a more intense flavor, consider adding a pinch of black pepper.
Using room temperature butter helps create a lighter texture.
Make sure to measure your flour correctly for consistent results.
For a different taste, try adding a dash of orange zest.
Let the cookies cool completely on a wire rack to maintain their texture.

Best Ways to Serve Molasses Cookies with Crinkly

These cookies are a delightful treat on their own, but you can also serve them with:

A cup of hot tea or coffee for a cozy afternoon snack.
Ice cream or whipped cream for an indulgent dessert.
As part of a holiday cookie platter with other festive treats.

How to Store and Reheat Molasses Cookies with Crinkly

Store your homemade crinkly molasses cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze the cookies for up to three months. When ready to enjoy, simply thaw at room temperature or warm them in the oven for a few minutes to regain their softness.

Frequently Asked Questions About Molasses Cookies with Crinkly

What are molasses crinkle cookies?

Molasses crinkle cookies are soft and chewy cookies that feature a rich molasses flavor and a crinkly top. The crinkles are typically formed during baking, resulting in a delightful texture.

Can I make Molasses Cookies with Crinkly ahead of time?

Absolutely! You can prepare the dough ahead of time and refrigerate it for up to three days. Just roll the dough into balls and coat them in sugar before baking when you’re ready.

How do I avoid common mistakes with Molasses Cookies with Crinkly?

To avoid common pitfalls, ensure your ingredients are at room temperature, measure flour accurately, and do not overmix the dough. These tips will help achieve the perfect chewy texture.

Variations of Molasses Cookies with Crinkly You Can Try

Experiment with these variations:

Add chocolate chips for a delicious twist on the classic flavor.
Try substituting half of the all-purpose flour with whole wheat flour for a healthier option.
Make vegan molasses cookies with crinkles by replacing butter with coconut oil and using flaxseed instead of egg.
For a gluten-free version, substitute gluten-free flour and ensure all other ingredients are gluten-free.

For more delicious recipes, check out Gingerbread Cookies with Maple Glaze or Cranberry Orange Pancakes. If you’re looking for a savory option, try Korean BBQ Meatballs for a delightful meal.

Molasses Cookies with Crinkly Edges: 7 Secrets to Perfection

Author: basmer
Total Time: 40 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

This classic Molasses Cookies recipe produces perfectly soft and chewy spiced cookies with a rich molasses flavor, lightly coated in sugar for a pleasant crunch.

Instructions

Preheat your oven to 350°F (175°C). Line a half sheet baking pan with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt. Set this dry mixture aside.
Using a hand mixer or stand mixer on medium speed, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, about 2 minutes.
Beat in the large egg until fully incorporated. Then add the molasses and vanilla extract, mixing on low speed until combined.
Gradually add the dry ingredients to the wet mixture, beating just until the dough comes together.
Pour the coarse sugar into a small bowl. Scoop out 1-2 tablespoons of dough and roll it into a 1-inch ball. Roll each ball thoroughly in the sugar until coated and place on the prepared baking sheet spaced 2-3 inches apart.
Bake the cookies for 8-10 minutes until the edges are set but the centers remain soft. Allow to cool on the baking sheet for 5 minutes.
For cookies with a domed shape, gently tap the baking sheet on the counter a few times, then transfer cookies to a wire rack to cool completely.