Ginger Molasses Crinkle Cookies

These ginger molasses crinkle cookies are like the lazy girl version of classic gingerbread cookies! They're chewy on the edges, soft in the center, and taste of deep molasses and warm spices. But rather than spending hours rolling out the dough and carefully decorating each cookie, all you need to do is simply scoop the dough, roll it in powdered sugar, and bake!

Author: Sloane’s Table

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Servings: 18 cookies

Calories: 107 kcal per serving

Ingredients

210 grams - all-purpose flour
½ tsp - baking powder
½ tsp - salt
2 teaspoons - cinnamon
1 tsp - ground ginger
¼ tsp - allspice
¼ tsp - nutmeg
¼ 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

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.

Nutrition