These Perfect Molasses Crinkle Cookies are way to good to only make during holidays! It’s the perfect all year cookie!
I am not such a great baker and that is why I call these ‘Perfect Molasses Crinkle Cookies’ – because if I can make them, you can!
I searched for the perfect molasses cookie recipe and they all resemble each other give or take an ingredient or two. I finally settled on a recipe from Joy of Baking because hey, look at her blog – she is a true baker and I need all the professional help I can get when it comes to baking cookies!
We love these Perfect Molasses Crinkle Cookies for their soft inside and crackly crunchy exterior!
These cookies need a two hour chill time. And don’t ignore preheating your oven! Most important with cookies my friends. I used a Silpat liner but parchment would work just as well. It all paid off. I was blessed with the most amazing chewie, flavorful cookie I have ever made! I even rolled the cookie dough balls in raw sugar for an extra crunch before baking. I am going to make these forever….
These easy to make chewy cookies will be a hit any time of year!
- 1/2 cup butter room temperature
- 1 cup dark brown sugar
- 2 tablespoons vegetable oil
- 1/3 cup dark molasses lightly grease measuring cup to prevent molasses from sticking
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 cup 'Sugar in the Raw' to roll cookie dough balls in.
With an electric mixer, beat the butter and brown sugar until light and fluffy (about 2 - 3 minutes). Add the oil, molasses, egg, and vanilla extract and beat until incorporated. In separate bowl, combine dry ingredients. Flour, soda, salt and spices. Mix well and add to wet ingredients. Beat with electric mixer until well combined. Cover and chill the batter until firm (about 2 hours or overnight. I chilled mine for 2 hours and it worked great).
Preheat the oven to 375 degrees F. Line two baking sheets with Silpat liner or parchment paper.
Place 1 cup of raw granulated sugar in a medium sized bowl. When the dough has chilled sufficiently, roll into 1 inch balls. Then roll the balls of dough into the sugar, coating them thoroughly. Place on the baking sheet, spacing about 2 inches apart and, with the bottom of a glass, flatten the cookies slightly. Bake for about 9-10 minutes or until the tops of the cookies have crinkles yet are barely dry. (They will look a little underdone.) Remove from oven and let cool 5 minutes. Place on a wire rack to continue cooling. Store in an airtight container for up to a week.
Makes about 3 dozen cookies.