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Soft Molasses Ginger Crinkle Cookies

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These soft molasses ginger crinkle cookies have a chewy texture with a warm, spicy sweetness and a crackled sugary crust. Perfect for cozy gatherings and quick sweet cravings.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3/4 cup (170 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar, plus extra for rolling
  • 1/2 cup (100 g) brown sugar, packed
  • 1 large egg, at room temperature
  • 1/4 cup (60 ml) molasses, unsulphured
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.
  3. In a separate bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes with an electric mixer.
  4. Beat in the egg, molasses, and vanilla extract until fully combined and smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  6. Cover the dough with plastic wrap and refrigerate for at least 1 hour or up to overnight.
  7. Using a cookie scoop or tablespoon, scoop dough and roll each ball in granulated sugar to coat evenly. Place balls about 2 inches apart on prepared baking sheets.
  8. Bake for 9-11 minutes until cookies have puffed and cracked with a crinkled top but centers still look slightly soft.
  9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chilling the dough for at least 1 hour is key to developing chewy edges and deep flavor. Use room-temperature butter and egg for best texture. Roll dough balls generously in sugar for the signature crackled top. Avoid overbaking to keep cookies soft and chewy. Dough can be refrigerated up to 24 hours or frozen for up to 3 months.

Nutrition

Keywords: molasses cookies, ginger cookies, crinkle cookies, chewy cookies, holiday cookies, easy cookie recipe

Find it online: https://chrisfeasts.com/soft-molasses-ginger-crinkle-cookies-recipe-easy-chewy-texture/