Gingerbread Crinkle Cookies with Molasses (Print-Friendly Version)
These molasses cookies use brown sugar, warm spices and a confectioners’ sugar coating. Chill the mixed dough before rolling, then bake until the edges hold their shape while the centers remain soft. Letting the cookies settle on the tray helps them lift without breaking.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Dry Ingredients
01 -
2 1/4 cups plain flour
02 -
2 teaspoons ginger powder
03 -
1 teaspoon ground cinnamon
04 -
1 teaspoon baking soda
05 -
1/4 teaspoon salt
06 -
1/2 teaspoon ground cloves
07 -
1/2 teaspoon ground nutmeg
→ Wet Ingredients
08 -
3/4 cup softened unsalted butter
09 -
1 cup packed brown sugar
10 -
1 large egg
11 -
1/4 cup molasses
12 -
2 teaspoons vanilla extract
→ For Coating
13 -
1/2 cup confectioners' sugar
# How to Make It:
01 -
Heat the oven to 350°F and line baking sheets.
02 -
Whisk flour, baking soda, salt and all five ground spices until evenly mixed.
03 -
Beat softened butter with brown sugar until lightened, scraping the bowl.
04 -
Beat in the egg, molasses and vanilla.
05 -
Add the dry ingredients and mix only until no flour pockets remain.
06 -
Cover and refrigerate at least thirty minutes, longer if the dough is too soft to shape.
07 -
Portion roughly tablespoon-size balls and coat them in confectioners’ sugar.
08 -
Arrange two inches apart and bake about 10–12 minutes, checking for set edges and soft centers rather than a hard surface.
09 -
Leave on the tray about five minutes, then transfer to a rack and cool completely before packing.
# Extra Suggestions:
01 -
Butter softened during mixing and sticky molasses make freshly mixed dough difficult to portion.