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
Brown Butter
To make brown butter, you will need a light-colored pan and medium heat.
The butter will foam and pop, so it’s normal for this to happen.
Stir the butter occasionally to ensure it doesn’t burn.
Once you can see the brown milk solids on the bottom of the pan and you can smell the nutty aroma, remove the pan from the heat.
Pour all of the butter and the brown bits into a large bowl and allow it to cool to room temperature.
Cookie Dough Mixing
After the brown butter has cooled down, you can add in the white and dark brown sugar using a whisk.
After that, whisk in the egg, egg yolk, vanilla extract, and molasses.
To finish the cookie dough, fold in the flour, baking soda, salt, cinnamon, and ginger until just combined.
Cover the mixing bowl with plastic wrap and chill in the refrigerator for 15 minutes to allow the flour to absorb some moisture.
TIP: The short time in the refrigerator allows the cookie dough to hold its shape better when you scoop and roll it into balls.
Scooping and Chilling Several Hours
Using a large spoon or ice cream scoop, portion out the cookie dough into balls and roll each ball in granulated sugar before placing them onto a parchment lined baking tray.
Cover the cookie tray with plastic wrap and place it into the refrigerator for at least 3-4 hours or overnight to develop the fullest flavor possible.
Baking Cookies at 350F
When you are ready to bake the cookies, you can preheat your oven to 350F.
After rolling the dough balls in granulated sugar again, leave a little pile of sugar on top of each cookie.
This second coating of sugar helps create the cracked tops on the cookies.
Bake the cookies spaced 2-3 inches apart for 10-13 minutes, or until the tops begin to crack.
Once the cookies are baked, place the baking sheet on a wire rack to cool completely.
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.
