Molasses Crinkle Cookies
These molasses cookies are defined by their crackled tops and chewy texture. The flavor comes from brown butter and molasses, with a background of cinnamon and ginger. Rolling the dough in sugar twice is what creates the signature crinkled surface.
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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.
Notes
Second sugar roll creates signature crackled tops. Overnight chill develops better flavor.
Tried this recipe?Leave a comment below & let me know!