Classic Molasses Crinkle Cookies
These cookies are a timeless treat that evoke warmth and nostalgia with their rich flavor from molasses and a comforting blend of spices.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Salt
Wet Ingredients
- 1/2 cup Unsulfured molasses
- 1/3 cup Vegetable oil Can substitute with melted butter if desired.
- 1 large Egg
Sugars
- 1 cup Granulated sugar
- 1/2 cup Packed brown sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the granulated sugar and brown sugar. Whisk until well blended.
- Add the molasses and vegetable oil to the sugar mixture. Stir until fully incorporated.
- Crack in the egg and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Line a baking sheet with parchment paper.
- Roll the chilled dough into balls and coat in granulated sugar.
- Place the dough balls on the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10 to 12 minutes, until the edges are set but the centers are slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Enjoy your cookies warm or store in an airtight container.
Notes
Store leftover cookies in an airtight container for up to a week. For longer storage, freeze them.