Description
There’s something truly comforting about the warm, spicy aroma of molasses ginger crinkle cookies fresh out of the oven. Perfect for a cozy afternoon with a cup of tea, a quiet evening by the fireplace, or as a sweet treat to share with friends and family, these cookies combine rich molasses, zesty ginger, and aromatic spices for a nostalgic, homey flavor. Slightly crisp edges and soft, chewy centers make each bite irresistible. Inspired by traditional recipes passed down through generations, this recipe is simple to follow and yields cookies that everyone will love.
Ingredients
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2 1/4 cups all-purpose flour
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2 teaspoons ground ginger
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1 teaspoon baking soda
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3/4 teaspoon ground cinnamon
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1/2 teaspoon ground cloves
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1/4 teaspoon salt
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3/4 cup unsalted butter, softened
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1 cup granulated sugar
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1 large egg
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1/4 cup molasses
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1 teaspoon pure vanilla extract
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1/4 cup additional granulated sugar for rolling
Instructions
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Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
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In a medium bowl, whisk together the flour, ground ginger, baking soda, cinnamon, cloves, and salt until evenly combined.
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In a large bowl, use an electric mixer to cream the softened butter and 1 cup granulated sugar until light and fluffy, about 2-3 minutes.
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Beat in the egg, molasses, and vanilla extract until fully incorporated.
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Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Do not overmix.
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Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball in the additional 1/4 cup sugar until fully coated.
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Place the sugar-coated dough balls on the prepared baking sheets about 2 inches apart. Bake for 10-12 minutes, or until edges are set and centers remain soft.
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Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool
Notes
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Slightly underbake by 1-2 minutes for extra soft, chewy cookies.
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Freeze dough balls for up to 3 months; bake directly from frozen, adding 2 minutes to baking time.
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Add a pinch of nutmeg for a subtle warm flavor twist.
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Use softened butter, not melted, for best texture.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes per batch