Name: Ginger Molasses Crinkle Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 18 cookies
Cuisine: American
Ingredients: 210 grams all-purpose flour; 0.5 tsp baking powder; 0.5 tsp salt; 2 teaspoons cinnamon; 1 tsp ground ginger; 0.25 tsp allspice; 0.25 tsp nutmeg; 0.25 tsp ground cloves; 100 grams granulated sugar; 84 grams dark brown sugar; 42 grams molasses; 62 grams neutral oil; 1 egg; 1 tsp vanilla extract; 56 grams powdered sugar

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Ginger Molasses Crinkle Cookies

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

In a medium bowl, whisk together the flour, baking powder, salt, and spices. Set aside.

In a large bowl, combine the granulated sugar, brown sugar, molasses, oil, egg, and vanilla.

Gently fold the dry ingredients into the wet until fully combined.

Cover the bowl and chill in the fridge for at least one hour or overnight.

When ready to bake the cookies, preheat the oven to 350 degrees F (180 degrees C) and line two large baking sheets with parchment paper.

Using a 2 tablespoon cookie scoop, scoop the cookie dough and roll in the powdered sugar.

Place cookie dough on the prepared baking sheet about 1 inch apart.

Bake the cookies for about 10-12 minutes or until puffed up and cracked.

Allow cookies to cool completely on the baking sheet before removing.

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Tips & Tricks (5)

Chill Dough for Perfect Crinkles 🧊
Refrigerate the dough for at least 2 hours before scooping; cold dough rolls more smoothly in powdered sugar and creates those signature crackled edges while staying chewy inside.
Toast Spices for Deeper Flavor 🌟
Lightly toast your ground ginger, cinnamon, cloves, and nutmeg in a dry skillet for 1-2 minutes before mixing into the dough to unlock their essential oils and amplify the warm spice complexity.
Use Molasses at Room Temperature 🫖
Warm molasses slightly before measuring and mixing so it incorporates smoothly with the oil and eggs, preventing lumps and ensuring even spice distribution throughout the dough.
Double-Dip the Powdered Sugar Coating ✨
Roll each scoop in powdered sugar, then dip the bottom in water and roll again for a thicker, more dramatic crackle effect that creates beautiful contrast between the coating and dark cookie.
Bake Just Until Set, Not Browned ⏱️
Remove cookies from the oven when the edges look slightly firm but the centers still jiggle slightly (about 11-13 minutes); they'll continue cooking on the hot pan and stay perfectly chewy rather than becoming cake-like.