Molasses Crinkle Cookies
This is the winter cookie. Chewy, warmly spiced, and loaded with brown butter and molasses, these ginger crinkles smell like Christmas and taste like they came from a bakery, only better!
Equipment
Ingredients
- 14 tablespoons unsalted butter
- 1 cup granulated sugar
- 3/4 cup + 2 tablespoons dark brown sugar packed
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1 teaspoon vanilla extract
- 1/4 cup Grandma's Molasses
- 2 1/4 cups + 1 tablespoon all-purpose flour *See notes below for measuring*
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 cup granulated sugar for rolling
Instructions
- In a stainless steel pan, cook the butter over medium heat. The butter will foam, crackle, and pop- which is normal! Stand by and stir it occasionally. When there are brown bits of butter at the bottom of the pan, and it smells nutty, scrape all of the butter into a large bowl and set it aside to cool to room temperature. You should have about 3/4 cup or 160 grams of browned butter!
- Once at room temperature, whisk in the sugar 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 with plastic wrap and chill in the fridge for 15 minutes.
- Scoop the dough with a large 3 tbsp cookie scoop. 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, overnight for the best flavor!
- When ready to bake, preheat the oven to 350 F/180 C.
- Roll the cookie dough balls in granulated sugar again, this time leaving a pile of sugar on the tops of the cookies. Bake the cookies spaced 2-3 inches apart until the tops are crackled, about 10-13 minutes. Let the tray cool on a wire cooling rack. Sprinkle the tops with more granulated sugar if desired.
- Store baked cookies in an airtight container at room temperature for 2-3 days.
Notes
*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Room-temperature butter is key! If the butter is too hot it will melt the sugar prematurely, which will make the cookies spread excessively in the oven.
