Molasses Crinkle Cookies
User Reviews
5
Molasses Crinkle Cookies
Description
This recipe blends canola oil and molasses with granulated sugar, then incorporates a spice mix of ground ginger, cinnamon, and cloves with baking soda and flour. Whipping the sugar and oil together before adding molasses and egg ensures even mixing. The dough is shaped into balls, rolled in extra sugar for a sparkling, crackled finish, and spaced appropriately on parchment-lined baking sheets.
Baked for a concise time, the cookies develop a slightly crisp edge while remaining tender inside. The distinctive flavor comes from the warm spices balanced by the rich sweetness of molasses. Using canola oil provides moisture and a neutral taste, allowing spices to stand out without butter’s richness.
These cookies are ideal for holiday treats or anytime a spiced cookie is desired. They can be stored at room temperature in airtight containers or frozen for several months when properly wrapped. The dough also freezes well, needing thorough thawing before baking.
Ingredients
- 1 cup canola oil
- 2 1/4 cups granulated sugar divided, white
- 1/3 cup molasses
- 1 egg large
- 3 cups all-purpose flour
- 1 Tablespoon baking soda
- 1 Tablespoon ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon cloves ground
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line cookies sheets with parchment paper.
- Cream together canola oil and 1 3/4 cups sugar in a large bowl with an electric mixer. Add in molasses and egg, mixing until well blended.
- In a separate medium bowl, combine the flour, baking soda, ginger, cinnamon, and cloves. Add dry ingredients to the molasses mixture and mix until combined.
- Add the remaining 1/2 cup sugar to a small bowl. Form dough into 2-inch balls and roll in the sugar.
- Place on baking sheets 2 inches apart and bake for 10-12 minutes until golden brown.
Notes
- Freeze fully baked cookies or raw dough up to three months to extend shelf life.
- Prefer canola oil for moisture and neutral flavor; vegetable oil is a possible substitute but avoid butter.
- Dark molasses yields richer color and flavor, while light molasses produces a milder taste.
- Use parchment paper on baking sheets to prevent sticking and simplify cleanup.
- Using a cookie scoop helps form uniform cookies for even baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 26Serving
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 6mg | 2% |
| Sodium | 131mg | 5% |
| Potassium | 85mg | 2% |
| Fiber | 0.5g | 2% |
| Sugar | 21g | 42% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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