Molasses Crinkle Cookies have just the right crisp, spices, and sparkle for the holiday season. Forget cookie exchanges and edible gifts, this batch of cookies won’t make it past your kitchen.
From sugar to chocolate chip, cookies are sure are sweet. We like to mix it up every one in a while by adding these cookies into the mix. Yes, they still are sweet but the spices add that kick of holiday To get that perfect sparkle, we used sanding sugar. The easiest way to make a ton of uniform cookies is with a #60 Cookie Scoop.
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup white sanding sugar for rolling
- 2 large eggs
- 1/2 cup unsulfured molasses
- 2 tablespoons vegetable oil
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground allspice
- 1/2 teaspoon coarse salt
- Put butter, brown sugar, and 1/2 cup granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 3 minutes. Mix in eggs, one at a time, followed by the molasses and oil.
- Reduce speed to low; gradually mix in flour, baking soda, cinnamon, ginger,allspice, and salt. Cover dough with plastic wrap; refrigerate until firm, about 1 hour or overnight.
- Preheat oven to 325 degrees. Put 1/4 cup white sanding sugar in a bowl. Using a size 60 ice cream scoop, form balls of dough. Roll balls in sugar to coat, and space 2 inches apart on baking sheets lined with parchment paper. Bake, rotating sheets halfway through, until cookies are flat and centers are set, about 14 minutes. Let cool completely on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 5 days.
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