Gingerbread Molasses Crinkle Cookies are like a warm hug on a plate! They’re soft, chewy, and packed with cozy spices that make them a holiday favorite.
Seriously, who can resist those crinkly tops and the smell of gingerbread baking? It’s like a holiday wonderland in your kitchen! 🎄 I always look forward to nibbling on these with a cup of hot cocoa!
Making these cookies is a breeze! Just mix up the ingredients, roll them in sugar, and bake. You’ll be enjoying these delightful treats in no time!
Key Ingredients & Substitutions
Unsalted Butter: This keeps the cookies from being too salty. If you’re dairy-free, try using coconut oil or a plant-based butter. Both work well and still yield a tasty cookie.
Molasses: Unsulfured molasses gives the cookies their rich flavor and moisture. If you don’t have that on hand, honey or maple syrup can work in a pinch, but the flavor will be slightly different.
Spices: Ground ginger, cinnamon, and cloves create the warm, festive flavor profile. If you want to mix it up, you could use pumpkin pie spice as a convenient all-in-one substitute!
Flour: All-purpose flour is essential for structure. If you need a gluten-free option, gluten-free 1:1 baking flour can be a great substitute. Just ensure it has xanthan gum for better texture.
What’s the Benefit of Chilling the Dough?
Chilling the cookie dough is a key step that makes handling the dough easier and improves the final cookie texture. Here’s why and how to do it:
- It firms up the butter, helping the cookies maintain their shape while baking, preventing them from spreading too much.
- The flavors meld together in the fridge, leading to tastier cookies.
- Make sure to cover the dough with plastic wrap or place it in an airtight container to prevent it from drying out.
Gingerbread Molasses Crinkle Cookies
A soft, chewy cookie with the classic spicy gingerbread flavor and a bit of molasses depth, finished with a crackled sugar coating for extra sweetness and crunch.
- Prep Time: 15-20 minutes
- Chill Time: 30 minutes
- Cook Time: 10-12 minutes
- Total Time: 5 minute
- Yield: 24–30 cookies 1x
- Category: Christmas Cookies
- Method: Baking
- Cuisine: American
Ingredients
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- ½ cup unsulfured molasses
- 2 ¼ cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup granulated sugar (for rolling)
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and molasses to the mixture, mixing until well combined.
- In a separate bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. The dough will be thick.
- Chill the cookie dough in the refrigerator for at least 30 minutes for easier handling.
- After chilling, scoop out tablespoon-sized portions of the dough and roll them into balls. Then roll each ball in the granulated sugar until fully coated.
- Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still appear slightly soft.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Optional: Dust the cooled cookies with powdered sugar for an extra festive touch before serving.
Keywords: Ginger molasses cookies, Soft ginger cookies, Christmas cookies
