Delicious Molasses Cookies just like you remember your Grandma making. They are soft and chewy and taste of molasses, cinnamon, clove and ginger. The tops are nice and crinkled with sugar.
Preheat the oven to 350°, line a baking sheet with parchment paper or a reusable silpat.
In a bowl, whisk together the flour, baking soda, salt, cinnamon, clove and ginger. Set aside.
2 ¼ cup all purpose flour, 2 teaspoon baking soda, ¼ teaspoon kosher salt, 1 teaspoon ground cinnamon, ½ teaspoon ground clove, ½ teaspoon ground ginger
In a stand mixer or hand held mixer cream the butter and sugar together on medium speed for 2 minutes.
¾ cup softened butter, 1 cup brown sugar
Add the egg and vanilla and mix for another 20 seconds.
1 egg, 1 teaspoon vanilla
Slow the mixer down and drizzle in the molasses. Scrape the sides down as necessary.Tip: spray your measuring cup with non-stick spray before measuring the molasses!
¼ cup unsulphured molasses
Slowly add in the flour mixture, just until the dough comes together.The dough will be very thick.
Cover the mixing bowl and pop the dough in the fridge for 1 hour.If the dough is in the fridge for more than 4 hours you may need to leave it at room temp for 30 minutes to take the chill off before baking.
Roll the dough into 2 inch balls. There are two options for sugaring the cookies at this point.1. Lots of sugar, lots of crinkles: Dip the tops of the dough ball in water, then roll the dough ball in sugar. Place on the baking sheet wet sugar side up.2. Regular sugar, regular crinkles: Roll the ball in sugar, place them on the baking sheet. With clean hands sprinkle a little water over the cookies.
½ cup sugar, water
Bake 350 for 10-12 minutes until set, but not hard.If baking the cookies in batches place the dough back in the fridge while the first batch bakes.
Cool for 5 minutes on the baking sheet and then move to a cooling rack.
Storing
Store at room temp in a covered container for up to a week, or keep in the fridge for up to 10 days.
Freezing
Molasses Crinkle Cookies will also freeze well. Keep them in a freezer safe, sealed, container for up to 3 months.
Notes
Molasses: buy a light or dark molasses that is unsulphured. Grandma's is a common brand that is delicious. Recipe Tips:
Don't skip chilling the dough. It solidifies the fats, giving you a nice soft and chewy cookie.