Molasses Crinkle Cookies Easiest Recipe Ever:-During the holiday season, this recipe for Ginger Molasses Crinkle Cookies is without a doubt at the top of my list of favourites to prepare. A spicy flavour can be found in them, and they have a chewy texture in the middle while having a crisp exterior. They have a great bite to them! The use of a hand mixer is the only thing that is necessary for this uncomplicated recipe.
Molasses Crinkle Cookies Easiest Recipe Ever
The time has come for Christmas cookies!!!
In today’s post, I will share with you a recipe for crinkled ginger molasses cookies, which are among my all-time favourite cookies.
A combination of those cookies with a fluffy crinkle and those cookies with a flat chewy molasses texture is what these cookies are supposed to be at their core. I constructed them specifically for the purpose of accomplishing this crossing.
I would say that the chewiness is comparable to that of a fudgy brownie, and they have a crisp outside that contrasts with a highly chewy centre. I would also say that they have a crisp exterior. Quite remarkably, it is.
Ingredients
- 1 cup flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground ginger
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 4 tbsp butter at room temperature
- 1/2 cup sugar plus extra for rolling
- 1 egg white
- 4 tbsp blackstrap molasses
Instructions
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Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
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In a big bowl, whisk to combine the flour, baking soda, salt, ginger, allspice, and cloves.
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In another bowl, cream together the butter and sugar until combined.
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Add the egg white and whip until smooth, then add the molasses.
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Mix in your dry ingredients until the flour just disappears.
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Use a cookie scoop to portion out the cookie dough into 12 balls, and roll them in granulated sugar.
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Bake the cookies for 13-15 minutes, then allow to cool. These cookies freeze well after being baked.
Notes
Nutrition
These molasses crinkles are very easy!
In a large bowl, make a spiced all purpose flour with ground ginger, ground cloves, ground allspice, baking soda, and kosher salt:
Then get the wet ingredients together in a separate bowl.
Use an electric mixer to whip together unsalted butter, granulated white sugar, egg white, and blackstrap molasses:
Rather than having 70% sugar, blackstrap molasses has approximately 40% sugar. It is an extremely dark variety of molasses. Whole Foods is where I buy one of them. Not only does it provide us chewy cookies, but it also has a flavour that is more distinctive than regular molasses.
Once you have combined the spiced flour mixture with the wet ingredients, you will have a dough that can be scooped out.
Make the dough into balls by portioning it out with a cookie scoop (I used the OXO medium scoop), and then roll the dough balls in granulated sugar (this gives the cookies a wonderful crunch):