Can I use blackstrap molasses in these cookies?

I wouldn't recommend it. Blackstrap molasses has a much stronger, more bitter flavor than regular molasses. Stick with unsulphured molasses (sometimes labeled as "regular" or "original") for the best balance of flavors in these cookies.

Why did my cookies spread too much?

The most common culprits are butter that's too warm or not enough flour. Make sure your butter is softened but still cool to the touch, and measure your flour accurately. If you're having issues, try chilling the dough for 30 minutes before baking.

Can I make the dough ahead of time?

Absolutely! The dough can be refrigerated for up to 3 days before baking. Let it sit at room temperature for about 15 minutes before rolling and baking, as cold dough won't spread properly.

How do I know when the cookies are done?

These cookies should look slightly underdone in the centers when you take them out of the oven. The edges should be set and just beginning to brown, but the middles will still be soft. They'll continue cooking from residual heat and will firm up as they cool.

Molasses Crinkle Cookies Recipe

Description

These Molasses Crinkle Cookies are perfectly spiced, soft, and chewy with a sweet and slightly tangy flavor from the molasses. These cookies are simple to make and perfect for holiday baking or whenever you’re craving a classic treat.

Ingredients

Units Scale

Cookie

3 cups all-purpose flour
6 tablespoons molasses
1 large egg yolk
1 large egg
1 1/2 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
1/2 teaspoon allspice
1 tablespoon ground ginger
1/2 teaspoon ground cloves
3/4 teaspoon cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
2 1/2 teaspoons baking soda
1 tablespoon vanilla extract

Sugar Coating

3/4 cup granulated sugar
1/8 teaspoon allspice
1/4 teaspoon ground ginger

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat your oven to 375°F and line 2 baking sheets with parchment paper or a silicone mat.
Prepare the dry ingredients: 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.
Mix the butter and sugar: 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.
Add the eggs: Reduce the speed to medium-low and add in the egg and yolk, mixing just until combined.
Combine molasses and vanilla: Scrape down the sides and with the mixer running on medium-low, add the molasses and vanilla.
Incorporate the dry ingredients: 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 remain.
Make the sugar coating: In a shallow bowl, combine the remaining ¾ cup sugar, ¼ teaspoon ground ginger, and ⅛ teaspoon allspice to make a sugar coating.
Shape the dough: 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 the cookies: 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.

Notes

Make sure your butter is softened to room temperature for easier mixing.
Do not overmix the dough to ensure soft and chewy cookies.
The cookies may look slightly underbaked when removed from the oven; they will firm up as they cool.
Store in an airtight container at room temperature for up to a week.
You can freeze the dough for later use; just shape into balls and freeze them uncoated. Coat in sugar before baking.

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 10g
Sodium: 75mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0.5g
Protein: 1g
Cholesterol: 15mg