‘Tis the season for all the cookies, warm beverages and fun gatherings. With so many cookie options out there it can be overwhelming at times! But I find it nice to establish a few staple recipes that can be used year over year and then have fun trying out 1 or 2 new recipes each season to mix things up. These ginger molasses crinkle cookies are one I’d consider a classic holiday cookie that I’ll make many years to come.
For something as quick and easy as these cookies it actually took me a surprising number of tries and tweaks to get the recipe just right. (Plus an embarrassingly failed attempt at a vegan version!)
I kept running into problems with the cookies being too round and puffy and the texture all wrong. They also lacked the classic crinkle look I was going for. Eventually I found the perfect proportions for what I wanted to achieve. And I’m happy to now share my favorite version of classic ginger molasses crinkle cookies.
While I assume that molasses cookies have been around for a long time I was actually inspired by a more recent version that is sold at Peet’s Coffee shops. They offer both a vegan and non-vegan option. Both of which are so good I can’t really tell the difference between them. I love the warming spice flavor that comes from the ginger. These cookies serve up a double dose of ginger flavor with both the ground and crystalized version of the spice, providing a warming flavor perfect all season long!
Ginger Molasses Crinkle Cookies
- Prep Time: 1 hour 15 min (includes chilling time)
- Cook Time: 10 min
- Total Time: 1 hour 25 minutes
- Yield: About 36 cookies 1x
Description
Soft and chewy ginger molasses cookies, packed with festive flavor, studded with crystalized ginger and irresistibly chewy.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup molasses
- 1 large egg
- 1/4 cup crystalized ginger, finely chopped
- Granulated sugar, for rolling
Instructions
- In a medium size bowl, whisk together flour, baking soda, spices and salt.
- Using a stand mixer with the paddle attachment, or a hand mixer, beat together butter and sugars until well creamed and fluffy. Beat in molasses and egg. Gradually add in dry ingredients until evenly mixed in. Stir in chopped crystalized ginger.
- Cover bowl with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350°F. Line 2-3 baking sheets with parchment paper or silicon baking sheets.
- Roll dough into tablespoon sized balls. In a small bowl add granulated sugar, and roll each ball to completely cover in sugar. Place dough balls onto prepared baking sheet, 8 per sheet, evenly spaced.
- Bake 9-10 minutes, until the cookies begin to slightly crackle on top (they will continue to crinkle as they cool). Let cool for a few minutes on the baking sheet, then remove cookies and allow to cool completely.
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