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Chewy Molasses Crinkle Cookies

Delightfully chewy cookies with warm spices, crinkly tops, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 140
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/2 cup unsalted butter Ensure it’s at room temperature.
  • 1/2 cup molasses Dark molasses works best.
  • 1 large egg Beaten for moisture.
Dry Ingredients
  • 2 3/4 cups all-purpose flour Sift for a lighter texture.
  • 2 1/2 tsp baking powder Fresh for perfect rise.
  • 1 tsp baking soda Essential for chewy texture.
  • 2 tsp ground ginger Provides cozy warmth.
  • 1 1/2 tsp ground cinnamon Generous serving for flavor.
  • 1/4 tsp ground nutmeg Adds depth of flavor.
  • 1/4 tsp ground cloves Completes spice profile.
  • 1/4 tsp salt Balances sweetness.
  • 1/4 cup packed brown sugar Contributes to chewy texture.
  • granulated sugar for rolling Gives a sugary crust.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and line two large baking sheets with parchment paper.
  2. In a small saucepan over low heat, melt the unsalted butter and molasses together. Stir gently until melted, then remove from heat and let cool.
  3. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
  4. Pour the cooled butter and molasses mixture into the dry ingredients. Add the beaten egg and mix until well combined.
  5. Shape the dough into 2-inch balls and roll each ball in granulated sugar.
  6. Place each ball evenly spaced on the baking sheets and gently flatten each ball slightly with the back of a spoon.
Baking
  1. Bake in the preheated oven for 10-12 minutes, until the edges are set and the centers are slightly soft.
  2. Transfer cookies to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients, avoid overmixing, and store cookies in an airtight container for up to a week.