Ginger Molasses Crinkle Cookies
Soft and chewy ginger molasses crinkle cookies are classic Christmas cookies for a reason! They're lightly spiced and dusted with powdered sugar.
Ingredients
- 2 cups all-purpose flour (spooned and leveled to measure)
- 1 tsp baking soda
- 1 tsp ground ginger*
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup unsalted butter, melted
- ⅔ cup dark brown sugar, packed**
- ¼ cup unsulphured molasses
- 1 large egg (room temperature)
- 1 egg yolk (room temperature)
- 1 tsp vanilla extract
- ¼ cup white granulated sugar (for rolling/coating)
- ¼ cup powdered sugar (also known as confectioners sugar, for rolling/coating)
Instructions
- Preheat oven to 350° Fahrenheit (176° Celsius). Line two baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.
- In a large bowl, whisk melted butter and brown sugar. Add molasses, eggs, and vanilla extract. Whisk until combined.
- Sift dry ingredients into wet ingredients. Stir with a spatula until just combined. (Don't over-mix).
- Cover the bowl and chill the dough in the refrigerator for 45 minutes. Meanwhile, pour white sugar and powdered sugar into two separate shallow bowls.
- Use a 2-tablespoon cookie scoop to scoop the dough. Then use your palms to roll each scoop into a ball. Roll each dough ball in white sugar, then in powdered sugar, coating generously. (Double-coat for that fresh snowball look!). Place on the prepared cookie sheets, spacing the dough balls apart evenly.
- Bake for 10-12 minutes, until cookies are slightly darker at the edges and just set in the centers. (They may look slightly under-baked, but should firm up.)
- Let cookies cool completely on the baking sheet. Then, enjoy!
Notes
*You can use 3/4 tsp ground ginger for a milder/less spiced flavor.
**For sweeter cookies, you can use 3/4 cup brown sugar. Light brown sugar works too, but won't have quite as deep or rich of a molasses flavor.
Storage Tips: Let cookies cool fully, then store them in an airtight container at room temperature for up to 4 days. To freeze, place in an airtight container - with parchment or wax paper between layers - for up to 3 months. To defrost frozen cookies, place on the counter at room temperature for 2-3 hours.