Old Fashioned Molasses Crinkles are one of the chewiest, yummiest cookies to make for the holidays, you will absolutely love them!
These old fashioned molasses crinkles are fantastic and totally different than our big, fluffy, soft molasses cookies. These are meant to get those beautiful cracks all over the top and be a little more chewy to bite into. Note, not crunchy as we aren’t making gingerbread cookies, but chewy as is in sink your teeth into delicious. It seems like molasses crinkles are becoming forgotten but I refuse to let that happen.
I’ve had quite a few molasses crinkles in my day and I’m sorry to say that I have the same complaint with all of them, too much molasses and ginger. I don’t want to be breathing fire when I bite into a cookie. Now I do like molasses cookies to have warmth to them as that’s how they should be but that all comes from the right ingredient ratios. We only need 1/2 cup of molasses and that’s plenty to bring on the flavor.
The real key though is in the chill, these cookies should be chilled for at least 2 hours and the dough should be kept in the fridge in between baking. And this makes a lot, a lot of dough so be prepared my friends! And if you want to know a secret, I especially love the cookies baked and then frozen. The only cookie in the world that I approve of doing that with. There’s something about the warm spices and freezing cold cookie that is just plain awesome-sauce.
- ¾ Cup Unsalted Butter, softened
- 1 Cup Brown Sugar
- ½ Cup Molasses
- 1 Large Egg
- 2½ Cups Flour
- 2 Teaspoons Cinnamon
- 1 Teaspoon Ground Cloves
- 2 Teaspoons Baking Soda
- 2 Teaspoons Ground Ginger
- ¼ Teaspoon Salt
- Sugar for rolling dough in
- In a bowl of a standing mixer, mix the butter and sugar for 2 minutes or until smooth, light in color and fluffy.
- Add the molasses and beat until smooth.
- Add the egg and mix again until the egg is just incorporated.
- In a medium bowl, whisk together the flour, cinnamon, ground cloves, baking soda, ground ginger and salt. Add to the wet ingredients and beat the dough until everything is smooth. Scrape down the sides of the bowl and wrap tightly with saran wrap. Refrigerate for at least two hours.
- Heat the oven to 350 degrees and line baking sheets with parchment or silpat liners. Scoop rounded tablespoons into your hands and roll into balls. Roll in sugar in a bowl and place on the baking sheet. Cover the baking sheet with saran wrap and chill while you complete the next pan. Place the bowl of dough in the fridge in between rolling and baking to help keep the dough chilled.
- When the next pan is finished, place the first in the oven to bake for 8-10 minutes, or until cracks just begin to appear. Remove from the oven and gently place on the counter to cool for two minutes before removing to a cooling rack. Repeat with remaining dough.