Chewy Molasses Crinkle Cookies
I look forward to these soft and chewy molasses crinkle cookies all year long! With brown sugar, warm spices, and a crunchy sugary coating, these cookies taste like Christmas. They're one of my faves for holidays, cookie exchanges and cozy winter nights!
Ingredients
- 270 grams all-purpose flour (2 1/4 cups)
- 2 teaspoons baking soda
- 1/2 teaspoon Kosher salt
- 2 teaspoons ground ginger
- 1 1/2 teaspoons cinnamon
- 1 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 114 grams unsalted butter, softened (1/2 cup)
- 150 grams dark brown sugar (3/4 cup, packed)
- 1 large egg, room temperature
- 1 1/2 teaspoons vanilla extract
- 115 milliliters unsulphured light molasses (1/3 cup)
- 100 grams raw sugar, for rolling (1/2 cup)
Equipment
- #40 cookie scoop (2 Tablespoons)
- Parchment paper
Instructions
- In a small bowl, whisk together the all-purpose flour, baking soda, Kosher salt, ground ginger, cinnamon, cardamom, nutmeg, and ground cloves. Set aside.
- In a large bowl, cream the butter and brown sugar until it's very light and fluffy, 3-4 minutes. Add the egg and vanilla and mix until combined. Then, add the molasses and beat until the mixture is smooth and creamy.
- Add the flour mixture to the wet ingredients and mix just until the dough comes together. Use a rubber spatula to scrape down the sides of the bowl and ensure there are no dry spots. Then, cover the bowl and refrigerate the dough for at least 2 hours, or overnight.
- Once the dough is chilled and you're ready to bake the cookies, preheat the oven to 350°F (176°C). Line 2 sheet pans with parchment paper. Pour the raw sugar on a small plate.
- Using a #40 cookie scoop (2 Tablespoons), scoop the dough into about 24 balls. Using clean hands, roll each portion of dough into a smooth ball. Then, roll each cookie dough ball in the raw sugar. Place the cookie dough balls at least 3 inches apart on the prepared sheet pans (6 to a pan). Refrigerate any cookie dough balls that don't fit on the sheet pans.
- Bake the cookies on the middle rack for 8-9 minutes, flipping the pan halfway through, until the edges are set and the centers are still a bit shiny. (They may look raw in the center but they'll finish cooking as they cool). Let the cookies cool on the pan for about 5 minutes and then transfer them to a wire rack to cool completely. Enjoy!
Notes
For the best results, I always recommend measuring ingredients with a kitchen scale! But, if you don't have a scale, just make sure you're measuring the flour properly. Fluff the flour with a whisk, scoop it into the measuring cups, and level it off without packing it in. Over-measuring the flour will make these cookies dry!
The dough has to be chilled for those chewy centers. If the dough is too warm, the cookies will be thin and crunchy.
If the dough starts to get too warm while you're rolling, just pop the cookie dough balls in the fridge before baking. 5-10 minutes should do!
If your cookies haven't started to crinkle by the 6-7 minute mark, remove the pan from the oven. Using oven mitts, grip the sides of the pan, and firmly "bang" the bottom of the cookie sheet against a counter (or other hard surface) 2-3 times. This should help them crinkle and spread out a bit! Then, finish baking the cookies.
These cookies will spread quite a bit but don't worry! As long as they're properly chilled, they will be nice and chewy.
The cookies will look a bit underdone in the centers. They're supposed to! That's what makes them chewy instead of cake-y.
Serving: 1cookie, Calories: 119kcal, Carbohydrates: 19.2g, Protein: 1.5g, Fat: 4.2g, Saturated Fat: 2.5g, Cholesterol: 17mg, Sodium: 187mg, Potassium: 93mg, Fiber: 0.4g, Sugar: 9.1g, Calcium: 19mg, Iron: 1mg
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