Molasses Crinkle Cookies Easiest Recipe Ever: These ginger cookies with molasses are quite tasty and just what I needed. They have a very chewy texture, loads of molasses and ginger taste, crispy edges, and crackly tops.
They are my go-to recipe for a cookie swap or holiday cookie box since they are so easy to make. Cheers to baking this holiday season!
Molasses Crinkle Cookies Easiest Recipe Ever
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Ingredients
- 2/3 cup vegetable oil*
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1 egg
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon vanilla extract
- 2 teaspoons baking soda
- 2 cups plus 2 tablespoons all purpose flour
- Sugar for rolling (optional)
Instructions
- Set the oven temperature to 350. Line a baking sheet with parchment paper or a silpat. Put aside.
- Oil and sugars should be combined in a large mixing basin and whisked until smooth. Whisk in the egg, vanilla, and molasses until thoroughly blended.
- Using a spatula or wooden spoon, gently fold together the flour, baking soda, and spices once they have been added to the wet ingredients.
- You may either form the dough into 1 1/2-inch balls and lay them on the cookie sheet, or you can just scoop the dough onto the sheet, spacing them 2-3 inches apart, and bake it that way.
- Bake for eight to ten minutes, or until the centers are cracked and the edges are firm. To cool, place cookies on a piece of wax paper. Stored in an airtight container, cookies will remain chewy for up to one week.
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Notes
- The first time I made these, I used light olive oil; for the second batch, I used half light olive oil and half coconut oil. Both versions tasted excellent, however, I believe that using a light olive oil or other vegetable oil makes them seem much more cracked.
- The molasses taste of these cookies shines through because they aren’t unduly hot. Add heaping teaspoons of ginger and cinnamon if you like your spice.
FAQs AND QUESTIONS
Can I use blackstrap molasses?
- You can certainly substitute blackstrap molasses if you enjoy the flavor of rich, dark molasses. I would continue using ordinary molasses if you prefer a softer flavor.
A note on rolling the cookie balls in sugar:
- These are still sweet and tasty even if I omit that step from the recipe. You may also roll them in turbinado sugar for an added crunch or in a cinnamon sugar mixture for a finish akin to a Snickerdoodle instead of just white sugar.
The Process:
- Combine all the dry ingredients, except the sugars, in a large bowl and toss to mix. Add the egg, oil, and vanilla, your wet ingredients, to the center of the flour mixture. Everything should be thoroughly mixed and smooth after whisking. (A hand mixer is an additional option.)
- The dough should be scooped into equal portions. If desired, roll each dough ball in sugar or sprinkle sugar on top of the cookie. Cool on a wire rack after baking for 10 to 12 minutes on a preheated baking sheet. Cookies keep well for several days on the counter, one week in the refrigerator, or even two months in the freezer when kept in an airtight container.
Pro tips for making these cookies ahead of time:
- I like to make a double batch of this dough at the start of the season, roll it into balls, and freeze them. When I need some holiday cookies in a pinch, I take out a few cookie dough balls and bake them to order. It works super well and saves time when wanting a wide variety of cookie types.