Crinkled Ginger Molasses Cookies

crinkled ginger molasses cookies for Christmas

…it’s CHRISTMAS COOKIE TIME!!!

Today I bring you a recipe for one of my favorite EVER cookies, crinkled ginger molasses cookies. I developed these specifically so that they’re a cross between those puffy crinkle cookies and those flat chewy molasses cookies. They have a crisp edge and a super chewy inside, and I would liken the chewiness to a fudgy brownie kind of texture. It’s awesome.

chewy ginger molasses cookies stacked high

I wrote up this recipe and filmed the following video to raise awareness for a great nonprofit organization called Cookies for Kids’ Cancer. It was founded by two parents who lost their six year old son after a four year long battle with cancer, and after they learned that over 25% of pediatric cancer deaths were because of a lack of effective therapies and a lack of funding, they decided to raise money with bake sales and cookies! As more and more people have gotten involved in the cause, they have grown tremendously. I encourage anyone who is curious about learning how to get involved to read about their story, donate, or host a bake sale event.

Here’s the full video instructional on how to make these cookies:

But of course, I’ll take you through the cliff notes version as well.

ginger molasses cookies baked on parchment for holidays

These cookies are very easy, and they start out with a spiced flour with ginger, cloves, and allspice:

Spices for ginger molasses cookies recipe

Then you get the wet ingredients together, which are butter, sugar, egg white, and blackstrap molasses:

blackstrap molasses added to butter for molasses cookies

Mix the spiced flour into the wet ingredients and you’ll get a scoopable dough. Use a cookie scoop (I used the OXO medium scoop) to portion the dough into balls, then roll the dough balls in granulated sugar (this gives the cookies an awesome crunch):

ginger molasses cookie dough balls

Place the sugar rolled cookie dough balls onto a parchment lined sheet pan, and into the oven they go!

cookie dough balls made with ginger and molasses

Bake for 13-14 minutes until they are crinkly on top, then let them cool completely.

Crinkled Molasses Cookies with OXO

Now for the giveaway! OXO is graciously giving away a baking set worth $150 for one lucky Fifteen Spatulas to win!

Here’s what’s included:

UPDATE: This giveaway is closed. Congratulations to Elisabeth!

To enter to win: Leave a comment below telling me your absolute FAVORITE cookie in the whole entire world.

For two extra entries:

  • Pin this recipe on Pinterest (and leave a comment below telling me you did so)
  • Like Fifteen Spatulas on Facebook (and leave a comment below to confirm…and if you already like me on FB, that counts too)

Giveaway Rules: This giveaway will be open until December 10th at 11:59PM Eastern time. This giveaway is open to those with a US mailing address. You must leave your email address in the form so I can contact you (don’t leave it in the actual comment), and the winner, who will be selected via random.org, must respond within 48 hours or another winner will be chosen. Good luck!

Other Cookies for Kids’ Cancer videos by other food bloggers:

Cookin Canuck-Chocolate Dried Cherry Oatmeal Cookies
Very Culinary-Raspberry Pistachio Thumbprints
Katie’s Cucina-Creme de Menthe Cookies
The Little Kitchen-Meyer Lemon and White Chocolate Biscotti

Crinkled Ginger Molasses Cookies

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*

Directions:

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a big bowl, whisk to combine the flour, baking soda, salt, ginger, allspice, and cloves.
  3. In another bowl, cream together the butter and sugar until combined. Add the egg white and whip until smooth, then add the molasses. Mix in your dry ingredients until the flour just disappears. Use a cookie scoop to portion out the cookie dough into 12 balls, and roll them in granulated sugar. Bake the cookies for 13-15 minutes, then allow to cool. These cookies freeze well after being baked (and I will eat them straight out of the freezer).

*Blackstrap molasses has a stronger, more potent flavor than regular molasses, but if you can’t find it, feel free to use regular.