Description
These Molasses Crinkle Cookies are soft, chewy, and packed with warm spices like ginger, cinnamon, and cloves, all enhanced by rich browned butter and deep molasses flavor. Coated with a unique double roll of granulated and powdered sugar, they have a delicate crinkled appearance and a light golden edge, perfect for a cozy treat or holiday baking.
Ingredients
Scale
Cookie Dough Ingredients
- ¾ cup (170.25 g) butter, browned and solidified
- ⅓ cup (66.67 g) granulated sugar
- ⅔ cup (146.67 g) brown sugar
- ¼ cup (56 g) molasses
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1½ teaspoons baking soda
- 1½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 cups (280 g) all-purpose flour
For Rolling Cookies
- ¼ cup (50 g) granulated sugar
- ¼ cup (30 g) powdered sugar
Instructions
- Brown the Butter: Melt ¾ cup of butter in a medium saucepan over medium heat. Continue cooking past boiling and foaming stages until the butter turns a golden brown color with a nutty aroma. Stir constantly and watch carefully to avoid burning. Once browned, pour the butter into a bowl and refrigerate until it solidifies into a soft solid, about one hour.
- Mix Sugars and Butter: In a stand mixer fitted with a paddle attachment, beat the browned butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, approximately 3 minutes. Then add molasses, egg, and vanilla extract and mix again until combined.
- Add Dry Ingredients: Gradually add the dry ingredients—salt, baking soda, ground ginger, cinnamon, cloves, nutmeg, and all-purpose flour—into the wet mixture. Mix slowly, stopping when some flour remnants remain to avoid overmixing.
- Chill the Dough: Scoop the dough into large balls using a ¼ cup cookie scoop. Place the balls on a tray and refrigerate for at least 2 hours or up to 24 hours to chill.
- Preheat and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Coat and Bake: Roll each chilled dough ball first in granulated sugar, then in powdered sugar. Arrange 6-8 coated cookie dough balls evenly spaced on each lined baking sheet. Bake them in the preheated oven for 11-13 minutes, watching for light golden edges and a crackled top. Avoid overbaking to keep the cookies chewy.
Notes
- Measurements are provided both in cups and grams for precision; use grams for best results.
- When measuring flour without a kitchen scale, lightly spoon the flour into your cup to avoid packing it, which ensures better texture.
- Browning the butter adds a nutty depth of flavor that is essential for this recipe.
- Chilling the dough is important to develop flavors and improve texture.
- Do not overbake to maintain the chewy characteristic of these cookies.
Nutrition
- Serving Size: 1 cookie (approx. 35 g)
- Calories: 160
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
