Name: Chewy Molasses Crinkle Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 21 cookies
Cuisine: American
Ingredients: 270 grams all-purpose flour; 2 teaspoons baking soda; 0.5 tsp Kosher salt; 2 teaspoons ground ginger; 1.5 teaspoons cinnamon; 1 tsp cardamom; 0.25 tsp nutmeg; 0.25 tsp ground cloves; 114 grams unsalted butter; 150 grams dark brown sugar; 1 egg; 1.5 teaspoons vanilla extract; 115 milliliters unsulphured light molasses; 100 grams raw sugar

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Chewy Molasses Crinkle Cookies

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

In a small bowl, whisk together the all-purpose flour, baking soda, Kosher salt, ground ginger, cinnamon, cardamom, nutmeg, and ground cloves. Set aside.

In a large bowl, cream the butter and brown sugar until it's very light and fluffy, 3-4 minutes. Add the egg and vanilla and mix until combined. Then, add the molasses and beat until the mixture is smooth and creamy.

Add the flour mixture to the wet ingredients and mix just until the dough comes together. Use a rubber spatula to scrape down the sides of the bowl and ensure there are no dry spots. Then, cover the bowl and refrigerate the dough for at least 2 hours, or overnight.

Once the dough is chilled and you're ready to bake the cookies, preheat the oven to 350°F (176°C). Line 2 sheet pans with parchment paper. Pour the raw sugar on a small plate.

Using a #40 cookie scoop (2 tablespoons), scoop the dough into about 24 balls. Using clean hands, roll each portion of dough into a smooth ball. Then, roll each cookie dough ball in the raw sugar. Place the cookie dough balls at least 3 inches apart on the prepared sheet pans (6 to a pan). Refrigerate any cookie dough balls that don't fit on the sheet pans.

Bake the cookies on the middle rack for 8-9 minutes, flipping the pan halfway through, until the edges are set and the centers are still a bit shiny. (They may look raw in the center but they'll finish cooking as they cool). Let the cookies cool on the pan for about 5 minutes and then transfer them to a wire rack to cool completely. Enjoy!

Nutrition

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Tips & Tricks (5)

Chill Dough for Perfect Crinkles 🧊
Refrigerate the dough for at least 2 hours before rolling in sugar and baking to prevent spreading and achieve those signature deep crinkles and chewy centers.
Bloom Your Spices 🌟
Toast the ground cloves, ginger, cardamom, cinnamon, and nutmeg together in a dry pan for 30 seconds before adding to the butter mixture to intensify their warm flavors and prevent any raw spice taste.
Underbake for Chewy Texture 🍪
Remove cookies from the oven when the edges are set but the centers still jiggle slightly (about 2-3 minutes before they look fully baked), as they'll continue cooking on the hot baking sheet for the perfect chewy bite.
Double-Roll Sugar Coating 🎯
Roll chilled dough balls in raw sugar, chill again for 15 minutes, then roll once more to create a thick, crunchy exterior that contrasts beautifully with the soft interior.
Balance Molasses Moisture 💧
Use unsulphured light molasses specifically and ensure your brown sugar is fresh and properly packed, as old ingredients can affect moisture levels and prevent the dough from developing that ideal chewy texture.