Chewy Molasses Crinkle Cookies

I look forward to these soft and chewy molasses crinkle cookies all year long! With brown sugar, warm spices, and a crunchy sugary coating, these cookies taste like Christmas. They're one of my faves for holidays, cookie exchanges and cozy winter nights!

Author: Sunday Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 21 cookies

Calories: 137 kcal per serving

Ingredients

270 grams - all-purpose flour
2 teaspoons - baking soda
½ tsp - Kosher salt
2 teaspoons - ground ginger
1 ½ teaspoons - cinnamon
1 tsp - cardamom
¼ tsp - nutmeg
¼ tsp - ground cloves
114 grams - unsalted butter
150 grams - dark brown sugar
1 - egg
1 ½ teaspoons - vanilla extract
115 milliliters - unsulphured light molasses
100 grams - raw sugar

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!

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