Go Back
Finished molasses ginger crinkle cookies on parchment, dark brown cookies with cracked crinkled sugar-coated tops, one broken open showing a soft chewy center, warm natural kitchen light, casual home baking

Molasses Ginger Crinkles

Soft molasses ginger cookies rolled in sugar so the tops crack into deep crinkles as they bake.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings: 30 cookies
Ingredients Method

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tbsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp kosher salt
  • 3/4 cup unsalted butter softened
  • 1 cup packed dark brown sugar
  • 1 large egg room temperature
  • 1/3 cup unsulphured molasses
  • 1 tbsp fresh ginger grated, optional
  • 1/2 cup granulated or turbinado sugar for rolling

Method
 

  1. Whisk the flour, baking soda, ground ginger, cinnamon, cloves, and salt together and set aside.
  2. Beat the butter and brown sugar until light, about 3 minutes. Add the egg, then the molasses and fresh ginger, and beat until smooth.
  3. Add the dry ingredients and mix just until no flour streaks remain. Chill the dough 1 hour; warm dough spreads flat instead of crinkling.
  4. Heat the oven to 350F. Roll the dough into 1 1/2-inch balls, then roll each one generously in the granulated sugar.
  5. Bake 10 to 12 minutes until the edges are set and the tops have cracked but the centers still look slightly underdone. Let them finish on the hot pan for 5 minutes before moving them.