I love a good crinkle cookie and these are the best recipe. These soft and chewy molasses crinkle cookies have a verrrrry slight crunch on the outside from the cooked sugar. They are ginger and molasses heaven in your mouth. They taste like fall and winter and make the house smell amazing. Pair them with these fun chocolate peanut butter crinkles for a winter cookie party!
How to Make Molasses Crinkle Cookies
Make these like any other cookie. In the bowl of a stand mixer or using a hand mixer and mixing bowl, cream the butter and the sugar. Beat on medium high for about 1 minutes until creamy and fluffy. Add the egg, molasses and vanilla and beat on high for another minute, until the mixture starts to lighten and becomes fluffier.
You can add the dry ingredients one of 2 ways. 1- mix all the dry ingredients together in a bowl and whisk to combine, then add to the wet mixture. Or 2- add the flour then measure the other ingredients on top of the flour and mix a little bit with your fingers to avoid any clumps (have you ever had an accidental clump of baking soda? gross) then mix in. Mix on low just until combined. It's important not to over mix once you add the flour or the cookies will be a little tough.
Form dough into balls then roll in a bowl of granulated sugar and place on a parchment lined baking sheet. Bake at 375* F for 10-12 minutes. These, like most cookies are best when they are juuuuust barely cooked/ possibly very slightly underdone. As soon as the tops are matte, and the edges just barely start to change color they are done! When you pull them out, bang them on the top of the oven to get them to crinkle a little more. These cookies are so good hot and fresh with a glass of milk or eggnog, but I think I might like the chewy texture of them the next day even more!
Tips & Tricks
These store REALLY well in the freezer. I like to put them in when they're mostly cooled but still warm. It makes them so soft and chewy when they thaw out. Yum!