Soft Molasses Crinkle Cookies
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
9 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
Description
Soft Molasses Crinkle Cookies blend molasses and coconut oil with dark brown sugar to create a moist, tender dough loaded with traditional warm spices: cinnamon, ginger, cloves, and nutmeg. The egg and vanilla add richness and depth. The dough must be chilled thoroughly to firm up the coconut oil, which is key to achieving the chewy texture and preventing excessive spreading in the oven. Before baking, dough balls are rolled in a cinnamon-sugar mixture that crisps slightly on top as the cookies bake to soft, crinkled perfection.
These cookies are suitable for storing at room temperature in an airtight container for up to one week or freezing for longer storage. Additionally, unbaked dough can be refrigerated or frozen and baked fresh when desired, preserving texture and flavor.
They make a flavorful treat during colder months or festive occasions due to the pronounced spice profile and molasses sweetness.
Ingredients
Cookies
- 1 egg large
- 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 cloves ground
- 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 cinnamon heaping teaspoon
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
- Measure coconut oil in liquid form by warming if solid, then use 1/2 cup.
- Store baked cookies airtight up to 1 week or freeze up to 4 months.
- Chill dough at least 3 hours before baking to prevent cookie spread and maintain shape.
- Do not coat dough balls in cinnamon sugar until ready to bake for best texture.
- Unbaked dough may be refrigerated up to 5 days or frozen up to 4 months for baking fresh later.
User Reviews
Overall Rating
4.6
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