These molasses crinkle cookies are my new favorite Christmas cookie! The dough is super easy to make and the cookies taste and look delicious. My first batch was a disaster because I tried to put 12 cookies on the pan. Don’t do it! To be safe, just cook six at a time and they will be perfect. If you overcrowd the pan, the molasses crinkle cookies will turn into a molasses crinkle bar – it’s not pretty.
For this cookie project, I was looking for a delicious (and easy) cookie to make that would use some local North Carolina molasses. I needed to bring cookies for a cookie swap – I wanted them to have a local component and I wanted them to be gluten-free but not taste gluten-free. These molasses crinkle cookies were a huge hit with my friends and my kids. You only need 1/3 cup of molasses but the taste is incredible and the texture is nice and chewy. Because you roll the chilled dough into balls before putting them on the cookie tray, this is also a great way to involve your kids with some hands-on help! They can help you roll the cookie dough into balls and then they can roll the cookie dough balls around in the sugar.
Molasses Crinkle Cookies
- 3/4 c butter , softened
- 1 c sugar
- 1 egg
- 1/3 c molasses
- 2 c flour (I used GF!)
- 1 t baking soda
- 1 t baking powder
- 1/4 t salt
- 1 t ground ginger
- 1 t ground cinnamon
- 1/2 cup raw sugar
- In a large mixing bowl, beat the butter until it is light and fluffy. Add the sugar. Beat well.
- Add molasses and egg. Beat on medium speed.
- Add ginger, cinnamon, salt, baking powder, baking soda and flour to a small bowl.
- Gradually add the flour mixture to the creamy butter mixture. Mix well.
- Chill the dough for at least an hour.
- Roll the dough into 1 inch balls. Roll the dough balls in raw sugar - raw sugar is just a minimally processed sugar!
- Cook 6 cookies at a time on the cookie sheet at 375 degrees for 9 to 10 minutes. Cool on a wire rack. Store in an airtight container.