Description
Molasses Crinkle Cookies are soft, chewy, and bursting with warm spices like ginger, cinnamon, cloves, and nutmeg. These cookies feature a rich molasses flavor balanced with browned butter for a nutty depth. Rolled in granulated and powdered sugar for a delightful cracked, sugary exterior, they’re perfect for any occasion where a comforting, classic cookie is desired.
Ingredients
Scale
Wet Ingredients
- ¾ cup (170.25 g) butter browned and solidified
- ⅓ cup (66.67 g) granulated sugar
- ⅔ cup (146.67 g) brown sugar
- ¼ cup (56 g) molasses
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- ½ teaspoon salt
- 1½ teaspoons baking soda
- 1½ teaspoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 2 cups (280 g) all-purpose flour
Coating
- ¼ cup (50 g) granulated sugar for rolling cookies
- ¼ cup (30 g) powdered sugar for rolling cookies
Instructions
- Browning the Butter: Melt ¾ cup of butter in a medium saucepan over medium heat. Continue cooking past the point of boiling, stirring constantly, until the butter turns a golden brown color and releases a nutty aroma. Be vigilant as it can quickly go from perfect to burnt. Pour browned butter into a bowl and refrigerate until it solidifies again to a soft but firm consistency, about 1 hour.
- Mixing Wet Ingredients: In a stand mixer fitted with a paddle attachment, combine the browned butter, granulated sugar, and brown sugar. Beat on medium-high speed for about 3 minutes until the mixture is light and fluffy. Add molasses, egg, and vanilla extract, then mix again until fully incorporated.
- Incorporating Dry Ingredients: Gradually add the dry ingredients—salt, baking soda, ground ginger, cinnamon, cloves, nutmeg, and all-purpose flour—into the wet mixture. Mix slowly and stop when there are still some flour remnants visible to avoid overmixing.
- Chilling the Dough: Using a ¼ cup cookie scoop or spoon, portion the dough into large balls. Place the dough balls in the refrigerator and chill for at least 2 hours, up to 24 hours, to firm up and develop flavor.
- Preparing to Bake: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper. Roll each chilled dough ball first in granulated sugar, then in powdered sugar, coating them well. Arrange 6-8 cookies per baking sheet, spaced apart to allow spreading.
- Baking: Bake the cookies for 11-13 minutes, until the edges are a light golden brown and the tops develop characteristic crackling. Avoid overbaking to maintain a chewy texture. Remove from oven and let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, weigh ingredients using grams for precision, especially flour, which should be lightly spooned into the measuring cup, not packed.
- Chilling the dough enhances flavors and texture, so do not skip this step.
- Be cautious when browning the butter; the difference between perfectly browned and burnt is quick, so watch closely.
- Rolling the cookies in both granulated and powdered sugar creates the classic crackled exterior.
- Store cookies in an airtight container at room temperature for up to 5 days for maximum freshness.
Nutrition
- Serving Size: 1 cookie (approx. 38 g)
- Calories: 180
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
