Molasses Crinkle Cookies

Moist, chewy molasses crinkle cookies have comforting spices. They receive their crinkle top from rolling in spiced and powdered sugar before baking.  Ginger molasses crinkle cookies are easy to make and holiday-perfect.

-½ cup unsalted butter -1¾ cups all purpose flour -1½ teaspoons ground ginger -1 teaspoon ground cinnamon -½ teaspoon ground cloves -¼ teaspoon ground nutmeg -½ teaspoon baking soda -½ teaspoon salt -1 cup  light or dark brown sugar -1 large egg -1 teaspoon vanilla extract -¼ cup molasses


Melt butter in a small bowl and refrigerate for 15 minutes.  Mix flour, baking soda, ground spices, and salt in a medium bowl. Mix the melted and cooled butter and  

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Light brown sugar in another basin until smooth. Mix the egg, vanilla, and molasses until smooth. Scrape the mixing bowl's sides and bottom as needed. 

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Mix dry ingredients with a flexible spatula or spoon until barely mixed. Wrap the dough in plastic. Refrigerate the dough for 30 minutes or overnight.

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Preheat oven to 350 F for 30 minutes. Parchment two big baking sheets. Fill a small shallow basin with powdered sugar. Granulated sugar and her shallow bowl. 

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Scoop tablespoon-sized molasses cookie dough balls with a small cookie scoop. Roll the ball in spiced and powdered sugar until covered.

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Molasses cookie balls should be 2 inches apart on the parchment-lined baking sheet. Bake cookies for 10-12 minutes to firm the edges.

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