These Molasses Crinkle Cookies are a delightful taste of nostalgia, with soft centers, slightly crisp edges, and a warming blend of spices that fill the kitchen with a cozy aroma. The rich, deep flavor of molasses pairs beautifully with hints of cinnamon and ginger, creating a perfectly balanced holiday treat. Rolled in sugar before baking, these cookies develop that classic crackled top and a sweet sparkle that makes them irresistible. They’re ideal for holiday gatherings or an afternoon snack with tea or coffee, adding a festive touch to any occasion.
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar (plus extra for rolling)
- 1/4 cup molasses
- 1 large egg
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
- In a large mixing bowl, beat the softened butter and 1 cup of granulated sugar until light and fluffy. Add the molasses, egg, and vanilla extract, mixing well until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring until a smooth dough forms.
- Scoop out tablespoon-sized balls of dough and roll them in granulated sugar. Place each ball onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the cookies are set around the edges but still soft in the center.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy these cookies slightly warm or at room temperature. Store any leftovers in an airtight container for up to a week.
