Soft and Chewy Molasses Crinkle Cookies
These soft and chewy molasses crinkle cookies get their deep, dark flavor from dark brown sugar, a full half cup of molasses, and a blend of cinnamon, ginger, cloves, and cardamom. Using just an egg yolk keeps the centers soft, and a roll in coarse sugar gives molasses crinkles that crackled, sparkly top. It’s a forgiving recipe even for a beginner, and the cookies bake in just 9 minutes.
Servings 20
Calories 167kcal
Equipment
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- 1 ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground cardamom
- ¼ teaspoon salt
- 12 tablespoons unsalted butter room temp
- ⅓ cup dark brown sugar
- ⅓ cup granulated sugar
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- ½ cup molasses
- ½ cup coarse sugar
Instructions
- Preheat the oven to 375º. Line cookie sheets with parchment paper.
- In a medium sized bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, cardamom and salt. Set aside.
- In the bowl of a stand mixer, combine butter, white sugar and brown sugar and beat on medium-high until light and fluffy, 3-5 minutes. Scrape the sides of the bowl and add the egg yolk and vanilla and beat to combine. Add the molasses and beat until completely incorporated.
- Turn the speed to low and add the flour, mixing just until incorporated.
- Use a 2 tablespoon scoop and roll the dough into balls. Place the coarse sugar in a bowl and roll the balls until they are completely coated and place on the prepared cookie sheet. Bake for 8-9 minutes. The center should still be soft. Cool on a wire rack.
Notes
- This dough needs no chilling, so scoop, roll in the coarse sugar, and bake right away.
- Pull the cookies at 8 to 9 minutes while the centers still look soft, because they finish setting as they cool.
- For a milder cookie, use regular molasses instead of blackstrap.
- Store in an airtight container for up to 5 days, or freeze them.
