Ingredients (~12 cookies)
- 3/4 cup + 2 tbsp unsalted butter
- 3/4 cup granulated sugar
- 1/2 cup + 2 tbsp dark brown sugar, packed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 1/2 tsp vanilla extract
- 3 tbsp molasses
- 1 3/4 cups all-purpose flour
- 3/4 tsp baking soda
- 3/4 tsp fine sea salt
- 3/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 cup granulated sugar, for rolling
Make the Brown Butter
In a light-colored pan, cook the butter over medium heat. It will foam and crackle as it cooks, which is normal. Stir it occasionally.
When you see browned milk solids at the bottom and it smells nutty, pull it from the heat. Scrape all of the butter and browned bits into a large bowl and let it cool to room temperature.
Mix the Cookie Dough
Once the butter is cool, whisk in the granulated and dark brown sugar. Then, whisk in the egg, egg yolk, vanilla extract, and molasses.
Fold in the flour, baking soda, salt, cinnamon, and ground ginger until just combined. Cover the bowl and chill in the fridge for 15 minutes.
A tip – chilling the dough briefly makes it much easier to scoop and roll.
Scoop and Chill the Dough for Several Hours
Use a large cookie scoop to portion the dough. Roll each one in granulated sugar and place it on a parchment-lined baking tray.
Cover the tray with plastic wrap and chill the dough in the fridge for a minimum of 3-4 hours, or overnight for a better flavor.
Bake the Cookies at 350F
When you’re ready to bake, preheat the oven. Roll the cookie dough balls in granulated sugar again, leaving a little pile of sugar on top of each cookie.
This second roll in sugar is what helps guarantee the crackled tops.
Bake the cookies spaced 2-3 inches apart for 10-13 minutes, until the tops are crackled. Let the tray cool on a wire cooling rack.
Molasses Crinkle Cookies
Ingredients
Ingredients (~12 cookies)
- 3/4 cup + 2 tbsp unsalted butter
- 3/4 cup granulated sugar
- 1/2 cup + 2 tbsp dark brown sugar packed
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 1/2 tsp vanilla extract
- 3 tbsp molasses
- 1 3/4 cups all-purpose flour
- 3/4 tsp baking soda
- 3/4 tsp fine sea salt
- 3/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 cup granulated sugar for rolling
Instructions
- Brown butter in light-colored pan over medium heat until nutty and golden brown bits form. Transfer to large bowl, cool to room temperature.
- Whisk cooled brown butter with granulated and dark brown sugars until combined.
- Add egg, egg yolk, vanilla extract, and molasses, whisking until smooth.
- Fold in flour, baking soda, salt, cinnamon, and ginger just until combined.
- Chill dough 15 minutes.
- Scoop dough into balls, roll in granulated sugar, place on parchment-lined baking sheet.
- Cover and chill 4 hours or overnight.
- Preheat oven to 350F.
- Re-roll chilled dough balls in sugar, leaving extra sugar on top.
- Bake 10-13 minutes until tops are crackled, spacing cookies 2-3 inches apart.
- Cool on wire rack.
