Molasses Crinkle Cookies
Be a rebel and enjoy these warm and spicy Molasses Crinkle Cookies year round! The spice-infused sugar crust gives the cookies a delightful crunch, whilst the center stays soft and chewy. Completely addicting and concentrated with molasses flavor, these Molasses Crinkle Cookies are delicious on their own or with a scoop of vanilla ice cream in between!
Servings: 36 cookies
Ingredients
Cookie
- 3 cups all-purpose flour
- 6 tablespoons molasses
- 1 large egg yolk
- 1 large egg
- 1 ½ cups granulated sugar
- 1 cup 2 sticks unsalted butter, softened
- ½ teaspoon allspice
- 1 tablespoon ground ginger
- ½ teaspoon ground cloves
- ¾ teaspoon cinnamon
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- 2 ½ teaspoons baking soda
- 1 tablespoon vanilla extract
Sugar Coating
- ¾ cup granulated sugar
- ⅛ teaspoon allspice
- ¼ teaspoon ground ginger
Instructions
- Pre-heat oven to 375°F and line 2 baking sheets with parchment paper or a silicone mat.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves, 1 tablespoon of ginger, and ½ teaspoon of allspice to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and 1½ cup of sugar on medium speed until fluffy, scraping down the sides as necessary.
- Reduce the speed to medium-low and add in the egg and yolk, mixing just until combined.
- Scrape down the sides and with the mixer running on medium-low, add the molasses and vanilla. Reduce the mixer to low and add the flour mixture in three additions. Scrape down the sides and mix for a few seconds longer just until a few streaks of flour remains.
- Make a sugar coating by combining the remaining ¾ cup sugar, ¼ teaspoon ground ginger, and ⅛ teaspoon allspice in a shallow bowl.
- Drop 2 tablespoonfuls of dough into the sugar mixture and roll to coat. Shape into rounds and place onto the prepared baking sheets, spacing 2-inches apart. Bake for 10 to 12 minutes, just until the edges are golden brown. Cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. Repeat with the remaining dough.