Soft & Chewy Molasses Crinkles Recipe
Add these Old Fashioned Molasses Cookies to your holiday baking lists. They are soft, chewy, and loaded with delicious warm flavors from molasses, ginger, cloves, allspice, and cinnamon.
Old school cookie recipes are my favorite. Each holiday I always make Traditional Spritz Cookies and also Snowball Cookies. Last year I added Molasses Cookies into the tradition.
My family was a bit reluctant to give them a try. Molasses has a unique flavor and can be a bit overwhelming for some. If you have yet to try, do not hesitate because you may LOVE them as much as our family does.
If you have tried a Gingersnap Cookie, these are quite similar. But, our Old Fashioned Molasses Cookies are soft, chewy, and are less overwhelming in flavor.
Christmas cookies are great for gifting, can be made ahead of time for an office party or cookie exchange. The holidays are never complete unless we have tons of baked cookies and homemade candies.
Soft Molasses cookies are my favorite. The key to the best results is the baking. If the cookies are over baked, they will not be soft or chewy. They will be tough. So, pay close attention to the oven timer.
Add these cookies to an inexpensive tin for gifting. You could also add them to a cellophane bag with a bow. Christmas cookies are always a gift that most everyone enjoys.
- 2 1/4 cup Flour
- 2 tsp Baking Soda
- 1/2 tsp Cloves
- 1/4 tsp Allspice
- 2 tsp Ginger
- 1 1/2 tsp Cinnamon
- 1/2 tsp Salt
- 3/4 cup Butter softened
- 1 cup Brown Sugar
- 1 large Egg
- 1/4 cup Molasses
- 1/4 cup Sugar for rolling balls
- Preheat oven to 375.
- Whisk together flour, baking soda, cloves, allspice, ginger, cinnamon and salt, in a medium bowl. Set aside.
- In a large bowl, beat butter and sugar until creamy (scrape down sides as needed).
- Add egg and molasses.
- Beat until blended.
- Gradually add dry ingredients to wet while beating.
- Roll dough into about 1" balls.
- Dip and roll in dish sugar to coat.
- Place balls on cookie sheet a couple of inches apart.
- Bake for 8 minutes (do not overbake).
- Allow cookies to sit on cookie sheet for 5 minutes before transferring to a cooling rack.