Chewy Molasses Ginger Crinkle Cookies

Years ago, if you’d ask me my favorite type of cookie, I’d probably have said something like chocolate chip or shortbread. However after baking and eating lots of cookies in the years since (especially during the pandemic), I’ve come to realize that I simply love a molasses cookie!!!

Typically you only see them around the holidays, but every year when I have them I once again am reminded that they are sheer perfection.

This recipe is *everything* – the cookies are *big (but not too big), *crunchy from the sanding sugar, *chewy on the inside, and *crisp on the edges. The *crinkle top makes them look amazing, and the *spices & depth of flavor are incomparable.

If you invite me to a holiday party or cookie swap this year – you can count on me bringing these bad boys!!!

I hope you will give them a try! Let me know by tagging me on Instagram (@crunchysaltysweet) or adding a comment below.

In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, and salt.

In a large bowl, with a hand mixer (or in a stand mixer), mix together the butter and sugar for 2-3 minutes. Take your time scraping the bowl every 30 seconds or so to ensure everything is mixed thoroughly.

Mix in the egg until combined, and then mix in the molasses and vanilla. The batter should be light and fluffy.

Pour the dry ingredients into the wet batter. Mix carefully using a hand mixer, or with a spatula, being sure to stop mixing as soon as the batter becomes cohesive.

Place bowl of dough in the fridge, covered, for 30 minutes, or up to overnight. This step is optional, but highly recommended!

Once dough has rested, preheat oven to 400 degrees.

Using a #30 scoop (about 3 tablespoons), scoop the dough into portions, and roll into balls. Roll in the sanding sugar to coat.

Place cookies at least 2 inches apart on a parchment-lined baking sheet.

These are ready for the freezer (for later). When arranging these for baking, you should spread your cookies out so there are only 6-7 cookies per pan.

Bake for 9-11 minutes, or until the edges are just set.

Place baking sheet on a wire rack and let cool for 5-10 minutes. Remove cookies from pan and let cool fully on wire rack.

ENJOY!!!

NOTE: To freeze for later, complete all steps, except baking, and place dough balls (on sheet pan) into the freezer for at least 30 minutes. Once the cookie balls are mostly firm, transfer to well-sealed bag or storage container. Frozen cookies can be baked directly from the freezer, just add 2 minutes to the baking time.


Adapted from: A Farmgirl’s Dabbles

Makes: 14 cookies

Prep: 40 minutes (10 active minutes)

Bake: 10 minutes

Total: 50 minutes

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 12 tablespoons unsalted butter, room temperature
  • 1 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/4 cup molasses
  • Sanding sugar, for rolling cookies

In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, and salt.

In a large bowl, with a hand mixer (or in a stand mixer), mix together the butter and sugar. Take your time scraping the bowl every 30 seconds or so to ensure everything is mixed thoroughly.

Mix in the egg until combined, and then mix in the molasses and vanilla. The batter should be light and fluffy.

Pour the dry ingredients into the wet batter. Mix carefully using a hand mixer, or with a spatula, being sure to stop mixing as soon as the batter becomes cohesive.

Place bowl of dough in the fridge, covered, for 30 minutes, or up to overnight. This step is optional, but highly recommended!

Once dough has rested, preheat oven to 400 degrees.

Using a #30 scoop (about 3 tablespoons), scoop the dough into portions, and roll into balls. Roll in the sanding sugar to coat.

Place cookies at least 2 inches apart on a parchment-lined baking sheet, and bake for 9-11 minutes, or until the edges are just set.

Place baking sheet on a wire rack and let cool for 5-10 minutes. Remove cookies from pan and let cool fully on wire rack.

NOTE: To freeze for later, complete all steps, except baking, and place dough balls (on sheet pan) into the freezer for at least 30 minutes. Once the cookie balls are mostly firm, transfer to well-sealed bag or storage container. Frozen cookies can be baked directly from the freezer, just add 2 minutes to the baking time.


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