Soft Molasses Crinkle Cookies
User Reviews
4.6
72 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Chill Time
3 hrs
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Total Time
3 hrs 24 mins
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Servings
17
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Course
Baked Goods
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Cuisine
American
Soft Molasses Crinkle Cookies
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In a word, these are the BEST molasses cookies you'll ever make! Ultra chewy, easy to make, and you can really taste the spices. Make these for Christmas, or just because!
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Ingredients
Cookies
- 1 large egg
- ¾ cup dark brown sugar packed (light brown sugar may be substitued)
- ½ cup coconut oil
- ⅓ cup unsulphered molasses (I used robust molasses
- 2 tablespoons vanilla extract yes tablespoons, not teaspoons
- 2 teaspoons cinnamon
- 1 teaspoons ground ginger
- 1 teaspoon ground cloves
- ½ teaspoon ground nutmeg
- pinch salt optional and to taste
- 2 cups all-purpose flour
- 1 teaspoon baking soda
Cinnamon-Sugar Coating
- ½ cup granulated sugar
- 1 heaping teaspoon cinnamon
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Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or use large mixing bowl and hand mixer; or simply whisk together in a large bowl), combine the egg, brown sugar, coconut oil, molasses, vanilla, and beat on medium-high speed until well-mixed, smooth, and glossy about 4 minutes.
- Stop, scrape down the sides of the bowl, and add the cinnamon, ginger, cloves, nutmeg, optional salt, and beat on medium-high speed until combined and smooth, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the flour, baking soda, and mix until just combined, about 1 minute.
- Using a medium 2-inch cookie scoop, form heaping two tablespoon mounds (I made 17). Place mounds on a large plate, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Dough will be very soft, mushy, limp, and is not suitable for baking; it must be chilled so the coconut oil re-solidfies. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
- Preheat oven to 350F, line baking sheets with Silpats, or spray with cooking spray; set aside.
- Cinnamon-Sugar Coating: Add granulated sugar and cinnamon to a small bowl and stir to combine.
- Roll each ball of dough through the coating, liberally coating all sides. After all cookies have been coated, I like to go back and double-dip each mound, to get an extra-thick coating.
- Place coated mounds on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if undercooked and soft center. Do not bake longer than 9 minutes for soft cookies because they firm up as they cool; bake for 9-10 minutes if you like firmer cookies (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 10 minutes while rolling them through the coating mixture, and were baked for 8 1/2 minutes).
- Allow cookies to cool on baking sheets for about 5 minutes before removing and transferring to a rack to finish cooling.
Notes
- Coconut oil: Measure like you’d measure vegetable or olive oil; you need 1/2 cup of liquid-state coconut oil. If your coconut oil is in a solid state, microwave enough so you get 1/2 cup liquid-state coconut oil.
- Storage: Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. Do not roll cookies through cinnamon-sugar mixture until you plan to bake them.
Genuine Reviews
User Reviews
Overall Rating
4.6
72 reviews
Excellent
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