Anne’s Favorite Molasses Crinkle Cookies

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This recipe is one I have used for over 30 years. It’s a simple recipe, but if my boys could request only 1 type of cookie, it would be these molasses crinkles.

Ingredients

1 cup butter

1/2 cup blackstrap molasses

2 cups sugar

2 eggs, lightly beaten

1/4 tsp salt

4 tsp baking soda

1 3/4 tsp cinnamon

1 3/4 tsp allspice

1 3/4 tsp ginger

4 cups unbleached flour

**approximately 1/4 cup additional sugar in a shallow bowl to roll cookie dough balls in before baking

  1. Preheat oven to 350 degrees. Line cookie sheet with parchment paper.

  2. Melt butter over low heat just until melted. Remove from heat and pour into mixing bowl.

  3. Add molasses and sugar to butter and mix. Then add the eggs, mix to combine.

  4. Combine dry ingredients (except the additional sugar) in a medium bowl. Add to the butter and sugar mixture, combine well.

  5. Use a 1-tablespoon cookie scoop (or measuring spoon) to scoop the dough out and roll it into a ball. Coat with sugar and arrange on a parchment lined baking sheet, spaced about 2” apart.

  6. Bake for 12-15 minutes, until firm to the touch. The dough you see through the crinkles, will look wet just before the cookie is ready to come out of the oven. Cool on a rack.

Anne’s Notes

Regular molasses will work, but the flavor will be milder.

Don’t overbake. Because the dough is so dark to start with, you’ll have to test a batch to get your preferred baking time.

This recipe works really well with whole grain flours.