Crinkled Ginger Molasses Cookies
These Ginger Molasses Cookies are one of my favorites for the holidays. They’re spicy, crisp on the edges, chewy in the middle, and full of flavor!
…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.
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.
These cookies are very easy, and they start out with a spiced flour with ginger, cloves, and allspice:
Then you get the wet ingredients together, which are butter, sugar, egg white, and blackstrap molasses:
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):
Place the sugar rolled cookie dough balls onto a parchment lined sheet pan, and into the oven they go!
Bake for 13-14 minutes until they are crinkly on top, then let them cool completely.
Crinkled Ginger Molasses Cookies
These Ginger Molasses Cookies are one of my favorites for the holidays. They're spicy, crisp on the edges, chewy in the middle, and full of flavor!
- 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*
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a big bowl, whisk to combine the flour, baking soda, salt, ginger, allspice, and cloves.
- 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.
*Blackstrap molasses has a stronger, more potent flavor than regular molasses, but if you can’t find it, feel free to use regular.
|Amount Per Serving||As Served|
|Calories 125kcal Calories from fat 36|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat 2g||10%|
|Dietary Fiber 0g||0%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Did you make this recipe?
I'd love to know how it went!